Mariel here. It’s been a rainy start to the summer and with a son under one that makes for a lot of staring longingly out the playroom windows. All of us are bored of the toys we have in the house, so we packed up the car and headed for my in-laws’ beach house this weekend. And wouldn’t you know it, as soon as we arrived the sun started shining.
Since BBQ season is (hopefully) swinging into gear, side salads are in high demand, so for this month’s edition of Secret Recipe Club I decided to make this South German Potato Salad from Eat Laugh Love. This wonderful homegrown blog showcases the kitchen creations of a couple and their son, who is off at the Culinary Institute of America. A son who cooks professionally? That’s pretty much the holy grail of parenting.
While regular potato salad is drenched in mayo – my enemy – the South German variety swaps mayo for a crumble of crisp bacon and a dousing of tart vinegar. I also added a hit of fresh chives since I felt like it needed a little green to break up all the savory. This delicious side dish works perfectly as a picnic salad, but if you serve it hot out of the skillet, it could be dished up right alongside eggs or pancakes as a breakfast hash. It’s a hard worker, true to its German roots.
Warm German Potato Salad with Crispy Bacon (or Breakfast Hash) Serves 3 generously as a side Adapted from Eat Laugh Love
Ingredients: 1 lb red new potatoes – $1.79 4 slices of thick-cut bacon – $2.99 ½ of a medium sweet onion, chopped finely – $0.89 1/8 cup of champagne or white wine vinegar – stock ¼ teaspoon sugar – stock Pinch of salt – stock Plenty of freshly ground black pepper – stock 1 Tablespoon of fresh chives (or parsley), chopped finely – $1.00 Grand total assuming “well-stocked” kitchen: $6.67 Cost per serving: $2.22 Directions: 1. In a saucepan, bring the potatoes to a boil in lightly salted water. Once boiling, reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Reserve a few Tablespoons of the starchy potato water, then drain in a colander and rinse with cold water. Let cool and then chop into bite-size pieces. 2. In a large non-stick skillet, cook the bacon over a medium-low flame until crispy. Drain on paper towels and set aside. Pour off all but 1 Tablespoon of the bacon drippings. 3. Add the onion to the skillet and saute over medium flame until softened and starting to turn golden, about 10 minutes. Add the vinegar, sugar, salt and pepper, tossing to combine. Add the chopped potatoes and stir well (add some potato water if necessary). 4. Remove from heat and sprinkle with crumbled bacon and chives/parsley. NOTE: If you plan on making this ahead, wait to add the bacon and fresh herbs until you’re read to serve.