Some folks think that the concept of potato salad originated in Germany where they dress their green salads with bacon fat and vinegar. The French dress their salads in olive oil and vinegar, so I ask you, why does the world revere French cuisine and denigrate German cooking?
German potato salad is sweet and sour, spicey, savory, rich, meaty, and warm all the way down. I make up a batch, chill it, and take it to football tailgate parties where I heat it up on the grill. It's perfect for those chilly fall games with a pot of chili or a Wisconsin Brat Tub.
Makes. 8 servings
Preparation time. 30 minutes
Ingredients
3 pounds of starchy potatoes
3 eggs
6 slices bacon
1 large chopped onion
2 tablespoons all-purpose flour
1 teaspoon celery seed
1/2 teapoon mustard seed
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup distilled vinegar
1 cup water or chicken broth
2 teapoons sugar
1 teaspoon paprika for garnish
3 tablespoons fresh or frozen parsley or chives or green onion tops for garnish
Optional. You can substitute leftover rib meat or pulled pork for the bacon. If you do use the bacon fat you have in the fridge (you do have bacon fat in the fridge don't you?). Duck fat, goose fat, or butter will work fine.
Optional. Sometimes when I am feeling bold, I add a tablespoon of chopped fresh rosemary.
Optional. Add 2 tablespoons prepared brown mustard when you add the vinegar and water.
Optional. Some folks like seerve this with grilled bratwurst or other sausage, even hot dogs on top. Another option is to slice them and add them to the sauce when you add the potatoes. For this recipe, use 2 sausages.
Do this
1) Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart pot of water. Add the potatoes. When a knife can be inserted to the center easily, remove them and set them aside.
2) Cook the bacon in a skilet over a medium heat or under the broiler until it crisp. Crumble it and set it aside for now. Discard all but about 3 tablespoons of the fat.
3) Sautee the onion in the drippings over medium heat until they are transluscent. While they are cooking, peel the eggs and slice them, and slice the potatoes about the same thickness. Some folks like the potatoes cubed. If you are among them, don't let me talk you out of it. Set them aside for a few minutes. When the onions are soft and transluscent, add the flour, celery seed, mustard seed, pepper, and salt, and cook and stir for about 3 minutes. Add the vinegar, water, and sugar, and stir until it begins to thicken. Add the bacon, eggs, and potatoes. Stir gently to coat everything with the sauce trying not to break the potatoes and egg yolks up too much. Garnish with the greens and a sprinkle of paprika for color. Serve warm.
This page revised 8/2/2008
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