Time for the Warm German Potato salad recipe.
My farmer was explaining how the cool spring and summer made the potatoes not produce as many large potatoes as typical but they were prolific in these minis.
Pennsylvania Dutch recipes seem to permeate my thoughts for fall meals this week. Perhaps it is that those homey, hot meals are just so simple to prepare, hold well and are incredibly frugal. Fall brings a remembrance of inheriting recipes in an old cookbook of my first husband’s grandmother. Fall reminds me that they are truly timeless.
Great cooks have always been frugal cooks, combining foods that would otherwise have been wasted into a new favorite. This warm German Potato Salad recipe uses the bits and ends of bacon trimmings combined with a sweet and sour sauce to create a truly satisfying warm salad. I love to serve this with pork chops or brautwurst.
Wasting food is just a crime. Using up even the tiniest pieces of bacon was how you managed to feed a family through the year. Got to love serendipity.
It made me realize that somehow I hadn’t pulled out this cookbook I purchased shortly after meeting Chris, in over 15 years. Made me realize that my girls had never enjoyed this salad. I felt a bit like I had been holding back an entire part of my history. Yes, I know that our girls are not related to Chris, but he was a big part of my story, my path. His death is what inspired me to go into my medical career, after all. I loved to cook from this cookbook for him, bringing back the love of his grandmother.
I think I’m going to be reworking some of the family recipes during this fall and winter.
Gluten Free Shoo Fly Pie anyone?
Warm German Potato SaladBy Dr. Jean Layton,
Combining warm, tender potatoes with a sweet and sour dressing topped with crispy bacon bits this hot potato salad is perfect for fall meals.This frugal recipe is a classic, and like all classics has so many variations based on personal preference. My preferences lean toward local sourcing, organic ingredients and ease of preparation. Feel free to substitute in any kind of organic potato, but lower starch new potatoes are best for this salad. Save the Russets for incredible mashed potatoes.
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 6 cups
Category Side Dish
2 pounds of baby Yukon Gold potatoes
2 (or more) slices of no nitrate bacon
2 tablespoons organic brown sugar
2 tablespoons organic apple cider vinegar
1 tablspooon Minced onion if you wish (not traditional but an excellent variation)
1. Scrub the potatoes
2. Place in a big pot with water to cover over high heat
3. Boil till a knife inserted meets just a bit of resistance. For baby potatoes that is about 5 minutes once the water comes to a full boil
4. Set aside to cool till you can handle them.
5. While the potatoes boil, chop the bacon into tiny pieces.
6. Fry the bacon in a deep skillet till well browned.
7. Add the onion if you choose and let cook for a minute to soften.
8. Add the sugar and vinegar, cook for a moment to allow the sugar to melt, remove the skillet from heat.
9. Cut the potatoes into bite sized pieces directly into the skillet. Stir to coat with the dressing and serve.
If you have to substitute typical bacon, you may want to pour off the excess fat. You need to leave about 3-4 tablespoons of the fat in the pan
For those fortunate souls who have a butcher nearby, look for those bacon ends and pieces to chop into tiny dice. Trader Joe's in our area has nitrate free ends and pieces available sometimes.