Like Marc and I, the amateur sleuth in our long-running Coffeehouse Mystery series grew up in Western Pennsylvania, where immigrants from Germany, as well as Poland, Eastern Europe, Italy, Ireland, and other countries mixed the foods of their cultures into one delicious melting pot. They farmed the land, worked in the mills and mines, and shared their favorite dishes with friends and neighbors. That's where today's recipe originated.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Cook with love and eat with joy!
~ Cleo
German Potato Salad
with Hot Bacon Dressing
adapted by Cleo Coyle, with thanks
to Marc's Grandmother Ethel
Ingredients:
5—6 medium-size red potatoes (do not peel)
adapted by Cleo Coyle, with thanks
to Marc's Grandmother Ethel
Ingredients:
5—6 medium-size red potatoes (do not peel)
4 strips bacon and bacon drippings
1/3 cup chopped white onion
1/3 cup chopped celery
1/3 cup beef stock (or water)
1/3 cup apple cider vinegar
1/3 teaspoon* granulated, white sugar
1/3 teaspoon* salt
1/3 teaspoon* black pepper
1/3 teaspoon* dry mustard (optional)
1 to 2 tablespoons chopped parsley (optional)
1/3 teaspoon* celery salt (optional)
*Yes, 1/3 teaspoon is an odd measurement. Simply add a little less than 1/2 teaspoon from your measuring spoon set, and you're good to go!
Step 1 – Place four slices of thick bacon into a cold skillet and turn the heat to low. Cook SLOWLY to render the fat without scorching. This should take about 20-25 minutes. When bacon is finished cooking, do not discard the bacon drippings.
Step 2 – While the bacon is rendering, slice up unpeeled potatoes in larger chunks than you usually use for traditional potato salad. Cover with water and boil until tender. When the potatoes are just getting soft, drain well and set aside. (You will be “cooking” the spuds twice, so drain them while they are still slightly firm. You don’t want to end up with mashed potatoes.)
Step 3 – Cut the cooked bacon into slivers with kitchen shears and set aside the bacon pieces. Add the onion and celery to the skillet in which you cooked the bacon, and stir to coat with the bacon grease. Cook 2 minutes over low heat, then add the bacon slivers and stir again. Add the cooked and drained potatoes to the skillet and coat well with the bacon grease. Set pan off the heat while you complete the dressing.
Step 4 - In a separate saucepan, stir together the stock (or water), vinegar, sugar, salt, pepper, and (optional) mustard powder. Heat to boiling, then pour the liquid over the skillet of potatoes, bacon, celery, and onions. Mix well to coat everything with the dressing. If you like, sprinkle chopped parsley to garnish. We also sprinkle on celery salt as a finish (it's delicious).
1/3 teaspoon* salt
1/3 teaspoon* black pepper
1/3 teaspoon* dry mustard (optional)
1 to 2 tablespoons chopped parsley (optional)
1/3 teaspoon* celery salt (optional)
*Yes, 1/3 teaspoon is an odd measurement. Simply add a little less than 1/2 teaspoon from your measuring spoon set, and you're good to go!
Step 1 – Place four slices of thick bacon into a cold skillet and turn the heat to low. Cook SLOWLY to render the fat without scorching. This should take about 20-25 minutes. When bacon is finished cooking, do not discard the bacon drippings.
Serve warm, and eat with joy!
Eat (and read) with joy!