German Potato Salad

August 4, 2006

German Potato Salad

Christa Selig, Tucson CSA

My father was born in Chicago during the Depression, the fifth of six children. This recipe is his mother’s, and she made it throughout his childhood and continued to bring it to family get-togethers after her children married and had children of their own. It has been a summer favorite for both me and my father for as long as we both can remember, and preparing and eating this potato salad always connects me to the memory of my grandmother. My grandmother didn’t subscribe to a CSA, but she did have a Victory Garden during World War II, since food during that time was rationed. It is even more of a pleasure for me now to be able to prepare this salad with the fresh produce grown for us by Farmer Frank, and I hope that making this salad recalls for you, too, foods that have been a memorable tradition in your family. My grandmother never measured anything, however, so the measurements provided here are approximate and serve only as a guide. ‑Christa

1 pound unpeeled Red La Soda potatoes
¼ pound bacon, chopped
½ medium or large sweet or purple onion or 1 small, or ¼ cup shallots, finely chopped
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
¼ cup vinegar (my Depression-era grandmother always used plain vinegar, but you may choose to use red or white wine vinegar)

1. Bring a large pot of water to boil and add potatoes. Cook ’til tender but still firm, 8-15 minutes, depending on size.
2. Meanwhile, sauté the bacon in a small skillet until crisp. Remove the bacon and reserve.
3. In the bacon fat remaining in the skillet, sauté the chopped onion until tender but not browned, 5 minutes or so. Add the flour, sugar, water, and vinegar to the skillet and cook over medium heat until dressing is thick.
4. When the potatoes are done, drain them, cool them slightly, and slice while still warm.
5. Pour the dressing over the still-warm potatoes. Season with salt and pepper to taste, and gently toss. Sprinkle reserved crisp bacon on top. 4 servings

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