The all-American classic potato salad never fails to please our palates! Though we often have potato salad during the warm-weather months as an accompaniment to grilled foods, it’s great regardless of the calendar or the weather. I’d like to pass along an unusual slant on potato salad and it’s one that’s served hot. So, let’s look at “Oven German Potato Salad”.
This is one that can be prepared ahead and refrigerated before baking, if you wanted. That would be a real time-saver, especially if you prepare this for company. It also contains an interesting combination of ingredients that’s not always found in traditional potato salad. You begin by boiling potatoes and cooking them until tender. You can go ahead and dice them first (which is my preference) or leave them whole and dice them after they test done. I find that dicing them before cooking enables them to cook faster. Meantime, you cook bacon and onion together. This is combined with the potatoes and enough mayonnaise to bind it together. Then, you add sliced olives, grated cheese, and several seasonings. This all goes into an oblong baking dish and is baked at 350 degrees until the cheese melts.
The leftovers can be chilled and reheated the next day in the microwave easily. Actually, the potato salad is better after it’s had a chance to chill so that the flavors will blend. A tasty and different way to make potato salad!
In case you’re looking for a more traditional potato salad, I passed along a recipe sometime ago for “My Mom’s Potato Salad”, which is one that comes as close to what my mom makes, except this recipe has proportions! To get the recipe, follow the embedded link highlighted above.
As a change of taste, serve this hot potato salad and enjoy its great taste and easy preparation!
OVEN GERMAN POTATO SALAD
- 6 medium potatoes
- 1 large chopped onion
- 6 slices bacon, diced
- 1 tablespoon Worcestershire
- 1 tablespoon celery seed
- 1 jar (3 oz.) olives, sliced
- 1/2 lb. grated American cheese
- Dash each of salt, pepper, sugar, and vinegar
Peel and dice the potatoes. Boil until fork-tender and drain completely. Meantime, cook the onion and bacon together. Add to the potatoes (along with the fat) and combine. Add the Worcestershire, celery seed, olives, cheese and other seasonings. Mix well. Add enough mayonnaise to bind it all together. Turn into an oblong baking dish, about 1-1/2 quarts. Bake at 350 degrees until cheese melts and is heated throughout. Yield: 6 servings.