Hot German Noodle Salad is a Pennsylvania Dutch salad recipe that will fill you up and is a perfect side dish for #SundaySupper.
Has it really felt like winter to you? To me not really. The up and down of the temps, it has just been a weird winter in Ohio. I saw robins in January and knew people still mowing Grass at Christmas time. Even the weatherman said we had a snow deficit this year in North East Ohio.
Still, it is winter, in winter we have nice fulfilling, hearty meals, comfort foods as they say. Yes, even a salad can be a winter staple. That is what this week’s theme in Sunday Supper is all about, winter salads.
Most when you think salad you think lettuce, tomatoes, and dressing, it more of a diet food, or even warmer weather eats. Not really salad can be a winter meal as well. To me, a winter salad is usually a hot, bulky salad that fills you up. This has to be because of my roots, my PA roots that are. Many of the German ancestry that is in Pennsylvania is that PA Dutch traditions. So they do make salads that are not lettuce based, and to me, this is what a winter salad is, a no lettuce based salad but will fill you up.
Many people are more familiar with Hot German Potato Salad, yes that can be a winter salad, but potato salad to me is still more summer like. Digging around some these old church cookbooks my mom gave me When we go to church rummage sales we look in the book sections you find all these old cookbooks that members of organizations, churches, even schools, put together and they are a great resource for recipes. The oldest one I have is from the 1050’s, and it some really neat, “treasured” recipes in it. That was where I found this recipe.
Anyway this salad, well let’s call it the “cousin” of the German Potato salad. It is just a simple noodle version. It is very simple to make and has this tangy dressing with the bacon just make this salad pop with flavor. It is perfect as a side to a pork roast, or you can be like me and just eat it all by itself as the main entrée.
- 2 cups wide egg noodles
- 3 slices bacon
- 1/4 cup chopped onion
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground mustard
- 1/2 cup water
- 1/4 cup cider vinegar
- 1 cup sliced celery
- 2 tablespoons chopped fresh parsley
- Cook noodles according to package directions; drain and set aside.
- In a large skillet, cook the bacon until crisp; remove bacon and drain on paper towels; crumble and set aside.
- Reserve 1 tablespoon of bacon drippings in the skillet; add the onion and cook until the onion is clear.
- Stir in sugar, flour, salt, and mustard. Then add water and vinegar and cook until thickened and bubbly, constantly stirring, about 2-3 minutes.
- Add noodles to skillet with the celery and parsley; heat through.
- Transfer to serving bowl; sprinkle with bacon, give one final toss, then serve it up and ENJOY!