Wishing you a happy Halloween!
The monthly Sunday’s Best link up is this Sunday, 4:00 pm (central) hope to see you!
After last Sunday’s service a luncheon was held for our new youth director. The church always provides the “main” entree and the sides/desserts are provided by the parishioners.
My task…a side dish…with the weather cooler, and hot beef sandwiches being served German Potato Salad sounded like a good fit. My paternal uncle, Leonard (Dutch), married Anne (German), and boy could she make a great German Potato Salad. I always remember eating it warm with lots of crunchy bacon in it.
There’s method in my madness for making potato salad….it’s because there’s 50 pounds of potatoes and onions down in the dungeon pantry. There’s a very large potato bin that’s full to the brim!
I haven’t made German Potato Salad in years…more like decades. So I did this by gut and memories of how it tasted.
A few tips first: I roast my bacon…it’s easier and keeps my hands free to do other things.
Line a 1/2 sheet baking tray with parchment paper and lay you bacon slices making sure not to overlap the bacon. Preheat to 400° and place sheet tray on second slot from bottom of oven. Set times for 10 minutes and check for crispness. My were done at 14 minutes, but I have a professional stove…so anywhere from 15-20 minutes for crispy. Obviously cook to your liking.
After removing from oven “drain” the bacon grease off (reserve the drippings). Place bacon on paper towels to degrease.
My Aunt Anna used caraway seeds in her potato salad…not being found of the flavor I used celery seed.
I got a lot of good feedback on this!
OK, I’d love feedback on how yours, or your ancestors, made their German Potato Salad!
GERMAN POTATO SALAD
8 potatoes, white or red, not skinned
3 stalks celery finely chopped
12 slices bacon
2 tablespoons all-purpose flour (GF version: GF flour)
1/4 cup white sugar
2/3 cup water
1 tsp. celery seed
1 cup white wine vinegar
1 tsp. dry mustard
2-4 hard boiled eggs
2-3 cloves garlic, minced
1 medium yellow onion, chopped
|1/4 cup chopped green onions
salt and pepper to taste
1) Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop or slice.
2) Bake bacon in 400° oven 15-20 minutes (see below). Skillet: fry bacon in deep skillet cooking over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3) If you roasted your bacon, place some of the reserved bacon drippings in skillet. Add onion and celery to drippings and cook until tender, throw in celery seeds and simmer till fragrant.
4) Make a roux, combine flour and mustard to roux (adding more bacon grease or butter) if needed. Cook long enough to cook out “raw” flour taste.
5) Premix vinegar, sugar, S&P and garlic and add to roux — cook till it thickens. (water can be added if needed)
6) Add 10 slices of crumbled bacon and potatoes to skillet and stir until coated. Cook until heated and season with salt and pepper.
7) Serve warm and crumble remaining 2 strips of bacon on top and slivered “green” parts of green onion.
Roasting Bacon: Line a 1/2 sheet baking tray with parchment paper and lay you bacon slices making sure not to overlap the bacon. Preheat to 400° and place sheet tray on second slot from bottom of oven. Set times for 10 minutes and check for crispness. My were done at 14 minutes, but I have a professional stove…so anywhere from 15-20 minutes for crispy. Obviously cook to your liking.