Recipe of the Week: Knockwurst With Hot German Potato Salad


  • 4 large potatoes
  • 1 onion, sliced
  • 1 tsp salt
  • Water
  • 4 slices of bacon, diced
  • 2 Tbsp flour
  • 2 Tbsp sugar
  • 1 tsp dry mustard
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ cup vinegar
  • ½ tsp celery seeds
  • 4 knockwurst links
  • 1 Tbsp finely chopped parsley


  1. Peel and slice potatoes.
  2. Combine with onion in slow cooking pot, then sprinkle with 1 tsp salt and cover with water.
  3. Cover and cook on low for 5 to 6 hours, or on high for 2 to 3 hours.
  4. Remove from pot, drain thorougly and return to the pot.
  5. Cook the bacon in a skillet; then stir in flour, sugar, mustard, 1 tsp salt, and pepper, and mix well.
  6. Add the vinegar, 1/4 cup water, and celery seeds.
  7. Cook several minutes or until thickened.
  8. Pour over cooked drained potatoes and top with knockwurst.
  9. Turn the control to high, cover and cook for an additional 30 to 40 minutes or until mixture is hot.
  10. Sprinkle with parsley and serve.

Makes 4 servings.

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