Not your traditional salad, check out this recipe –

Hot Potato Salad

¼ cup celery, chopped
¼ cup onion, chopped
6 tablespoons lard
½ cup diced ham
3 tablespoons flour
2 tablespoons sugar
1 cup vinegar
2 cups water
¼ teaspoon celery seed
¼ teaspoon celery salt
1 tablespoon salt
6 cups potatoes, boiled, peeled, and diced. Note: this is best if the potatoes are still warm when you add the dressing.

Saute celery and onion in lard until almost tender. Add ham and cook about 10 minutes more. Add flour and stir. Add all remaining ingredients except potatoes. Cook over low heat for about 5 minutes, stirring until thick. Pour over warm potatoes, stir, and allow to stand for several hours or overnight in refrigerator. Reheat and serve.

Serves 8 to 10.


This recipe comes from the cookbook The Ronneburg Recipe Album: German Style Cooking and was posted with permission of the Ronneburg Restaurant. Learn more about the book and how to purchase it.