What is new friends? I have to say, life is pretty darn grand. I hardly recall what it feels like to have a desk job! My business casual clothes are packed away, and I don’t even remember how to use Outlook. Ahh. If you follow me on Twitter (and if you don’t, what are you waiting for?? Facebook too!) you may have seen some of the knife cuts I made in culinary school. Not bad, eh?
Well this week at school, the inevitable happened. We learned how to make mayo. Gag. Shudder. I barely survived. Now let me explain.
There is hardly a food I do not enjoy. Escargot, sardines, chopped liver. Yum! But there is one food that I cringe at the mere mention of, and the sight of it makes me ill. What could possibly be so revolting? None other than mayonnaise. How about y’all? What foods make you cringe??
And that is why I LOVE this German potato salad so much- no mayo in sight! Instead, we have a tangy mix of vinegar, mustard and sugar. Happy day! Here is all you need to make your very own.
Gosh darn it I love those green onions! They make this potato salad.
First, I boiled my potatoes to perfection. While boiling, I cooked up some turkey bacon. Oh yeah.
Not one to waste goodness, I then sauteed my onions in the turkey bacon fat.
Ain’t nothing wrong with that. Then I added a mixture of flour, sugar and S&P and mixed until the sauce bubbled a bit.
After that, I added water, vinegar and mustard and brought my sauce to a boil and thickened it up.
Almost there! I stirred in my cooked, sliced potatoes, turkey bacon, scallions and parsley and heated her all up. That’s it! Phase I to rid the world of mayo- complete. I’d call this a success.
German Potato Salad
Ingredients
- 4 medium potatoes
- 4 slices turkey bacon or bacon if you aren't keeping kosher
- 1 medium chopped onion
- 1 teaspoon flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup white vinegar
- 1/2 cup water
- 1 tablespoon mustard
- 1/4 cup chopped scallions
- 1/8 cup chopped fresh parsley
Instructions
- Cut potatoes in half and cook in boiling salted water until tender, about 30 minutes. Drain the potatoes and set aside to cool. Then cut into pieces.
- Cook turkey bacon over medium heat in a skillet until browned. Chop up turkey bacon and save the fat.
- Saute chopped onions in bacon fat until they are golden.
- Add the flour, sugar, salt and pepper to the onions and cook until it starts to bubble.
- Then add water, vinegar and mustard and bring to a boil and cook until thick.
- Stir in chopped turkey bacon, potato pieces, chopped scallions and parsley until your potato salad is hot. Serve warm.
10 Comments
Oy gevalt – this must be turkey bacon – or else, I went seriously wrong somewhere! Looks awesome!!!!!!!!
Bubs
Um yes…that’s it…turkey bacon. Don’t worry, you raised me perfectly!
It makes me so happy that your Bubbe says oy gevalt, too. Makes me feel at home when I hear some quality Yiddish ; )
HAHA unfortunately she is usually oying at me!
First off, love the name of your blog, it cracks me up!
And how yummy does that look. Though I am a sucker for anything with bacon.
Thanks, Peabody! I’m a sucker for bacon too- I am even eating it right now for breakfast. Worst Jew ever.
First of all – I love your blog as well as the recipes. I have to start trying some as I am a passionate chef myself and love to try out new things (especially if they look as good as yours do). I am a native German and wondered why you put bacon in a potato salad – not necessary! I also wondered about the flour… So if you are interested in a “classic” no-frills and no-bacon recipe, let me know. 🙂 Keep up your good work!
Aw thanks, Katharina! I would love to look at a classic recipe- I am always up for learning something new! Email me at amy at whatjewwannaeat.com
How far in advance could you make this?
I’d say 1-2 days but any more than that it would get mushy.