I have not made “German” potato salad for Thanksgiving before, but I did this year just for kicks. Once again, we shall see how this works.
I love family recipes which, based on what I’ve read, this is, from a good Lutheran family (read: German) in the Midwest. It was from the NPR show Here & Now just before Thanksgiving and well, any excuse to try a new German potato recipe – I will take it.
1 3/4 pounds Yukon gold potatoes, peeled – my decision to use Yukon Golds
6 slices of thick cut bacon
1 medium yellow onion, chopped
1 Tbs sugar
1/2 tsp kosher salt
few grinds of freshly ground black pepper
1/2 cup water
1/3 cup cider vinegar
Place potatoes in medium sized pot, cover with water and bring to a boil over medium heat. Boil until tender but still holding its shape. Drain well, let cool and slice into 1/4 inch slices.
Fry bacon in a large skillet until crisp. Remove bacon to paper towel-lined plate. Leave bacon fat in skillet.
Cook onion in bacon fat until soft. Stir in sugar, salt, and pepper. Reduce heat to low and simmer until mixture is bubbly. Add water and vinegar and heat to boiling, stirring and watching carefully. Boil for 1 minute. Remove from heat. Add the potatoes. Stir until all potatoes are coated. Check seasoning. Serve warm.
In my case for this Thanksgiving, I will reheat and add bacon just before serving.
This was not bad, but did not live up to my ideal version from The Creamery. I honestly don’t think any recipe would. But I would give just about anything for that recipe. No, really, just about anything.