KATIE SCHROEDER'S GERMAN POTATO SALAD
(from the General Motors Executive Dining Room - 1960's)
12-15 potatoes, boiled in jackets until JUST done (don't overcook)
3/4 lb. bacon, cut up and fried until crisp
1 pint sour cream
1 pint Hellman's mayonnaise
1/2 c. Vlasic dill pickle juice
1 large bunch green onions (or scallions), cut up
1 T. dried parsley (or fresh)
salt and pepper to taste
Mix bacon, sour cream, mayonnaise, pickle juice, green onion and parsley. Slice (or cube) peeled potatoes. Combine carefully in large bowl using hands or wooden spoon. Cover and bake at 250° for 1 hour, stirring once or twice with a spoon, just until heated through, but DO NOT COOK! OR, this may be heated in the microwave on high for 3-4 minutes then on defrost or a little higher for about 20 minutes. Stir once or twice being careful it does not cook or the mayonnaise breaks down.
HINT: Potatoes will handle better if they are drained and refrigerated for 1 hour before peeling and slicing. Potato salad may be stored 3-4 days in refrigerator and reheated.
1960's recipe for the German Potato Salad from General Motors executive dining room published in our December, 1985 Menu Minder.
You may like to try these other German style recipes below: