It’s the truth that we eat out a lot and I am not the best cook in the world. But there are a few things my very-German mom has taught me to cook and two of them are: German Potato Salad and Cucumber Salad.
Both of which were requested by the boys at dinner last night, one easier than the other to make.
I’ll pretend I am a good cook for a few minutes and share the recipes…
This is seriously the best thing to being to potlucks because it’s not your typical side, it’s yummy and it’s EASY.
* 3 Cucumbers, peeled and thinly sliced
* 3 TBS Mayonnaise
* Salt, Pepper and Chives to taste
That’s it. Seriously.
Some recipes call for sour cream, dill and red onions instead – so that way is yummy too. But you actually have to have those things laying around which I usually do not.
And now on to the big mamma-jamma. Let’s hope I don’t get kicked out of the family for sharing this, but I feel really sorry for those people who buy German Potato Salad in the grocery store. People, that shit is NASTY.
GERMAN POTATO SALAD
* 5lb Potatoes
* 1 med-large Yellow Onion
* 1 pound Bacon
* 1 jar Claussens Pickle Slices (Yes, this brand, they are better, look in the refrigerated section).
* Vegetable Oil
* White Vinegar
* Salt & Pepper
1. Boil potatoes till done.
2. Let cool. Really let them cool. If you cut them when warm, you will end up with mush.
3. Use kitchen scissors and cut bacon into little pieces about 1/2 inch. Fry them in saucepan.
4. In the meantime, chop up onion into small pieces, put in a bowl.
5. And slice up pickles (I usually cut once or twice lengthwise and then chop them into small bits from there). Put in a separate bowl. Keep jar (for the juice).
6. When bacon is done, spoon out of fat with slotted spoon and put in a third bowl.
7. Then, get a very large bowl to hold the finished product.
8. Peel potatoes. I used my new Tater Mitts yesterday and not only where they a total HOOT, they actually worked!
9. Take two potatoes and slice lengthwise and then in 1/2 inch to 1 inch think chunks. Start layering in big bowl.
10. Then add a handful of bacon, then onion, then pickles.
11. Then add 2 TBS oil and then 2 TBS vinegar and then 2 TBS pickle juice (avoid the floaty stuff).
12. Then liberally salt & pepper the layer.
13. Then start next layer with 2 or so potatoes and repeat the layers of the ingredients.
14. Keep going until you use all the potatoes, pickles, onions and bacon.
15. Gently mix (I use my hands) and taste.
16. Then add more salt, pepper, vinegar, oil and or pickle juice to taste. Sometimes it will be a little “wet” at first, so wait a bit to serve to let the potatoes soak up all the sauces.
17. Serve at room temp.
So there you go. I feel like I have done my public service for the day. Go forth and potato-cize.
P.S. 30 Days of Thanks
I am thankful that my mom was patient enough to teach me how to cook all these German dishes, and tolerated the 50,000 phone calls it took for me to learn.