M: A Little More German Love...and a sidenote

Can I confess something? I have definitely found a new hobby in this whole blogging thing. But is it bad that while I'm typing about foodie love I am also watching Home Alone from my DVR for about the 176th time? I hope not because seriously love that movie. Plus, I'm already getting super stoked for Christmastime. Ok, I am getting SO ahead of myself here.

So back on topic, not to overload you with the whole German food thing, but I really must share this German potato salad recipe. I mean, I must...I would be doing you all a great disservice if I didn't. I have heard way too many people say that they don't eat traditional potato salads due to the whole mayonnaise factor. Luckily, this lovely dish contains none.

I first had this German potato salad at my mother-in-law's. She adapted it from the old school Better Homes cookbook, which, by the way, my own mom owns and I now own a hand-me-down copy as well. Cookbooks never go out of style! So this salad turns out slightly tangy, a little sweet, and a PERFECT amount of saltiness with the bacon. Ok, let's do this...




Cook your bacon until crisp. And reserve the drippings. This is one of my pup's oogling the bacon goodness in the cast iron skillet. Which, of course you do not have to use a cast iron skillet - I just like to use mine whenever I can! Just use whatever pan you have that will fit the entire dish because this is where it all ends up!




Cook onion and celery in drippings until tender. Blend in flour, sugar, salt, and pepper. Then add the water and vinegar. Cook and stir until thick and bubbly.



Add bacon and cooked sliced potatoes and lightly toss. Heat through, about 10 minutes. When I served it, I chopped up some green onion and sprinkled on top. Made for a more colorful presentation =)

German Potato Salad Recipe:


6 slices of bacon

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons all purpose flour

2 tablespoons sugar (I ended up using a little more - about 1 1/2 TB)

1 1/2 teaspoons salt

dash of pepper

1 cup water

1/2 cup vinegar

6 cups skinned, sliced cooked potatoes (about 4 large baking potatoes)


Directions:

Per my mother-in-law's instruction, and I attest to this as well, the easiest way to cook these potatoes is to boil whole in a large pot. Once cooked through and drained, the skin easily peels off. Then, you can easily slice!

Cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Saute onion and celery in reserved drippings until tender. Blend in flour, sugar, salt, and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Add bacon and potatoes, tossing lightly. Heat thoroughly, about 10 minutes. Makes 8 to 10 servings.

Hope everyone's week is going well! Counting down to the weekend, like me? Have you ever made a German potato salad? Or do you prefer the traditional style? I definitely enjoy both!

!!AS FOR MY SIDENOTE...I volunteer for a retriever rescue here in Charleston - Daisy's Place - dedicated to saving retrievers and retriever mixes 6 years and older. This weekend we are going to be at Daniel Island's Park Day! There will be entertainment, food and beverages, music, demonstrations, contests, a petting zoo, face painting, and jump castles for the kids =) Come on out if you're in the Charleston area and just have some fun on a beautiful Charleston day and support some local organizations and rescues =) It is from 11:00 am - 5:00 pm!