An attorney writes about stuff she'd rather be doing: cooking, eating, wining, dining and traveling.

Monday, August 4, 2008

German Potato Salad

Let me preface this posting with the following: I HATE potato salad. This American garbage that is smothered in mayo and mustard is revolting. Germans know how to do it RIGHT. New potatoes, bacon, hard cooked eggs and a really tasty vinaigrette.

The cooking, peeling and cooling of potatoes takes the longest. Allow 2-3 hours for this part. The rest is a snap.

This recipe has been in my family for generations. Don't eff it up, or I'll get Grandma Walsdorf on yo ass.

German Potato Salad (makes enough for a party)
5 lbs. red potatoes
8 oz. bacon, diced
4-5 green onions, chopped
2-3 hard cooked eggs, chopped*
1 medium white onion, chopped
1/2 c. vegetable oil
1/2 c. white vinegar (the kind our cleaning lady uses to wash our floors, very versatile!)
1 cube chicken boullion, dissolved in 1/2 c. hot water
salt and pepper to taste (though I find the salt unnecessary)

Boil potatoes in salted water for 30-40 minutes until knife tender.
Drain and allow to cool until cool enough to handle.
Peel potatoes while still slightly warm.
Set aside to cool completely, and slice when cool.
Place in a LARGE bowl.

If you've made it this far, the rest is easy.

Fry bacon slowly until crisp.
Pour off the fat - NOT down your drain, dummy, unless you have a hot plumber. Then, by all means, clog that bad boy up and get Hottie McPlunger on the horn. If your plumber is a fat, balding dude with his buttcrack hanging out, use an old can or a bowl lined with tin foil. Discard when hardened.

Add the oil and vinegar to the bacon pan and cook over medium heat, scraping up all those delicious little bacon crusties stuck to the bottom of the pan.
Pour the hot vinaigrette over the potatoes.

Add green onions, white onion and eggs. Mix well.

Heat the chopped bacon and bouillion in the bacon pan until the bacon is softened and the bouillion is hot.
Pour over potatoes.
Mix well and season.

* See post: "Perfect Hard Cooked Eggs"

This should be served at room temperature for optimal deliciousness. Excellent as an accompaniement to anything off the grill.

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