Saturday night’s theme this week is Germany. There are lots of possibilities, but finding one that was easy to make for a buffet style meal was a little difficult. I decided to go with German Potato Salad.
An interesting Associated Press article offers advice on what to drink with potato salad. Debbie Moose, author of a cookbook on just potato salad, says we should consider the ingredients in the salad as well as what it will be served with. She suggests balancing creamy flavors with a pinot grigio or going with a dry rose for a tangier oil and vinegar-based salad. As for us, we’ll be guzzling coffee, a newsroom staple.
I wasn’t sure what made a German salad different from what you’d find at any American picnic, but this sounds like an interesting combo without mayo, and served warm instead of cold. Truthfully, the bacon was enough for me to take a closer look at it!
GERMAN POTATO SALAD
1 1/2 to 2 lbs. bacon
3 1/2 lbs. potatoes, boiled & peeled
1 1/2 c. chopped onions
1/4 c. all-purpose flour
1/4 c. sugar
1 1/2 c. water
1/4 c. cider vinegar
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. light cream
In a large skillet cook bacon until crisp. Drain, reserving 3 tablespoons drippings, crumble bacon. In a large bowl toss bacon with potatoes and onions. In the drippings combine flour and sugar. Combine water, vinegar and salt and pepper. Stir in skillet, cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture, toss gently to coat. Serve warm.
