This untested hot German potato salad recipe is likely to be a perfect accompaniment to the Poor Manís Schnitzel recipe in the Pork section of this book. Add warm cinnamon applesauce and you should have a delightful meal. As usual, the recipe below is a composite of different recipes Janet and I found, discussed, modified and completed. I'll report back as soon as I have tried it.
Boil two raw eggs on low heat for ten minutes. Chill the eggs in cold water and remove the shells. Set them aside.
Peel and slice the potatoes and put them into a large saucepan and fill it with enough water to cover the potatoes. Add a small amount of salt.
Bring the water to a boil on high heat, then reduce the heat to low. Cover the saucepan and simmer for about 8 minutes or until the potatoes are easily pierced with a fork. Drain the water from the potatoes and set them aside to cool.
Place the bacon in a large deep skillet over medium heat. Fry until done medium (no soft fat remaining), turning as needed. Remove the bacon and set it aside.
Add the scallion pieces to the bacon grease, and sauté them over medium heat until they are translucent. Reduce the heat to very low. Add the flour and mix well to form a roux.
Add the vinegar, water, sugar, celery seed, salt and pepper to the pan. Bring to a boil on medium heat. Reduce the heat to low, then add the bacon and gradually add the potatoes while mixing gently.
Transfer the hot potato salad to a pre-warmed serving dish. Sprinkle the potato salad lightly with paprika. Slice the hardboiled eggs and place them around the perimeter of the potato salad as a garnish. Sprinkle the fresh parsley on top of the potatoes as a garnish.