04 November 2011

Ker's Kartoffelsalat

2.5lbs yukon gold potatoes (or red potatoes)
1lb bacon
2-3 heaping tablespoons flour
1/2 to 1 teaspoon ground mustard (to taste)
1/4cup apple cider vinegar
2 cups chicken stock ( or 2c water + 2 bullion cubes)
1 cup Apple Grape juice ( I think it's made by Minute Maid or Mott's)
2 stalks celery, diced
1 small onion ( I used red or vadalia), diced
salt to taste

Peel, cube and cook potatoes. Drain and set aside. Cook bacon, reserving grease. Chop bacon to bite size pieces and set aside. Saute' celery and onion in bacon grease until translucent and remove from pan.  With remaining grease, add flour to make a roux (measurement may change depending on how much grease you have). Cook roux for a couple mins to get rid of floury taste.  Add chicken stock, juice, vinegar, ground mustard, bacon, celery and onions, mix well. (By this point it'll probably look like a very, very thick gravy, almost paste like, if it's too thick add about 1cup warm water) Pour over potatoes and mix well. Enjoy.

All measurements are "about" Feel free to change them as you see fit.