Make this traditional hot salad using just one skillet.
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3 tablespoons Land O Lakes® Butter
1 pound potatoes, cut into 3/4-inch pieces
1 1/2 cups sliced celery
4 (1/3 cup) slices cooked bacon, chopped
3/4 cup chopped onion
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup water
1/4 cup cider vinegar
1/4 cup chopped fresh parsley
2 large Land O Lakes® Eggs, hard-cooked, chopped
Melt remaining butter in same skillet until sizzling; add onion. Cook over medium heat 1-2 minutes or until onion is softened.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add potatoes. Cook over medium heat, stirring occasionally, 20-25 minutes or until golden brown and tender. Remove potatoes from skillet; place into bowl. Add celery and bacon; toss lightly.
Combine flour, sugar, mustard, salt and pepper in bowl. Stir flour mixture into onion mixture; stir in water and vinegar. Continue cooking, stirring constantly, 2-3 minutes or until mixture comes to a boil. Continue cooking 1 minute. Pour onion mixture over potato mixture; toss to coat.
Spoon potato salad onto individual serving plates; sprinkle with parsley and chopped egg.
- Round white potatoes are commonly referred to as boiling potatoes. This kind of potato contains less starch and more moisture than a baking potato such as russets.
- Potatoes will keep successfully for several weeks if stored in a cool, dark, humid (but not wet) place. Avoid light because it greens the skin giving potatoes a bitter flavor. Also, don’t keep potatoes in the refrigerator. Cold converts potato starch to sugar, sweetening them.
When the air turns crisp in Germany, they mark the occasion with pretzels, sausage, sauerkraut and rich desserts. Why not celebrate with your own family Oktoberfest?