Hot German Potato Salad Casserole

Passed down from my German/Dutch Grandmother. A hot potato salad with bacon, cheese and a creamy/vinegar sauce makes this a wonderful dish to serve with bratwurst on a cold fall day in Deutschland or wherever you might be. I usually double the bacon and sauce to make this extra flavorful.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.

Step: 3

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.

Step: 4

Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.

Step: 5

Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.

Step: 6

Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Per Serving: 274 calories; protein 8.7g; carbohydrates 16.4g; fat 19.6g; cholesterol 30.9mg; sodium 667.9mg.

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