Sometimes others do things better than I do. German potato salad –

I have finally given in for real to the fact that sometimes other people do things much better than I do.

Case in point,I have been trying to make German potato salad as good as the Creamery for years. It seems to be an effort in futility. I would love to find someone in the family to give me the recipe, but that, I doubt, will happen.

So my lack-luster versions or even decent versions, have been just that, to me – lack luster compared to the Creamery. I thought about it so much before our Easter picnic luncheon and realized that be beloved father-in-law loved a canned German potato salad. And, honestly, it was the first German potato salad I had ever had too. So, damn it, I just did that.

Read German potato salad is what I went for – I mean, why not? My in-laws like it, I like it the MotH likes it. The Boy likes it. Why make things more difficult?D&D_1846

That is not to say that I did not “decorate” it. I added minced chives and some amazing local (Fairhope, AL) Bill-E’s bacon. Because, um, again why not gild that lily?

Edna Frillmann’s Warm Potato Salad 

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. dd_1657

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.  

Steven’s Market Deli – Pace, Florida

I am a bit of a potato salad person. I will pretty much try everyone’s potato salad – it is just a thing for me. It is a measure of how well a restaurant can do something that is relatively simple. I love to make my own, but I also love to try any other version. Steven’s Market Deli caught my attention because they sold German Potato Salad – yes, I just did lots of capital letters there. But I had a real idea of where they procured that German potato salad (yes, I have now relaxed a bit, not so many capital letters), but it was so obvious it was from The Creamery – an excellent Gulf Breeze restaurant that sadly closed not too long after we moved here. I had the fading hope that after The Creamery closed that Steven’s might pick up the idea and make their own German potato salad. They did not, but that was a boon for me because it made me try their traditional potato salad. Damn skippy – that is some really good potato salad. D&D_1494

I used to work at a place very similar to Steven’s Market Deli. It was in Jacksonville and it was a cafe that also had ice cream. Hence, why I am so over ice cream. Serve it enough and you just do not care anymore. This place had a stupid name and though it thought itself a tearoom, it really was a small cute cafe that served croissant sandwiches, quiche, soup, and oddly enough a knockwurst plate with… wait for it … German potato salad. I will say this was my introduction to Twinings tea with my favorite being Earl Grey and that was a very good thing.

Well, once again, I have wondered far afield from where I started. Back to Steven’s Market Deli. Beyond getting potato salad to go, I have had their pork barbecue sandwich with cheddar and it is just amazing! – yes, it deserves the exclamation point. Chicken salad is also really good. And the stuffed grape leaves, sigh. I need to get them more often. I have not been to brunch there, but the menu looks pretty amazing – I just don’t quite get up early enough on the weekend for that. Yep – that is just me.

It seems when I go on the weekend to get potato salad (and next time stuffed grape leaves), there are always high school-aged kids. I think that is cool. And one thing that always impresses me is when I get my potato salad, these high school kids sprinkle the top of the potato salad with paprika and chives. It is just a little attention to detail that endears them to me. They do not have to do that, but they do – and to me that means a great deal. This is the kind of local establishment that I want to, and continue to, frequent. Love local restaurants.

Egg Usage – by month – May 2016

17 May 2016 – 3 eggs – Yukon Gold Potato Salad

21 May 2016 – 3 eggs – Chicken Salad

 

Well, this was not the month for eggs. I had a slight serious thing for toffee and shortbread this month and neither involve eggs. So this month, my egg supply was used on some pretty amazing savory things.

Summer always has me thinking of potato salad. I did the same thing last year. I really need to get to the local farmers’ markets to find some local red new potatoes. The By-Pass Market in Milton is one of my favorite places because they have excellent, local, new red potatoes – and lots of other amazing local produce. I am always tempted to roast new potatoes because they become sweet (like candy) and we just eat them right off the roasting pan. They are so addictive. So they never seem to make it into potato salad.  I know what my future holds – a trip to the By-Pass Market.   Ce weekend.

I am a huge fan of chicken salad. I poach chicken breasts in water which I then save and serve to a totally underserving puppy – chicken water is an excellent thing for a pup. I usually make this simple – celery – peeled of course, shallots, Duke’s mayonnaise, a little Dijon mustard, parsley, and, of course, a few boiled eggs. Simple, but so very good.

Will have to do better in June in both the butter usage and egg usage, but I am not thinking it is going to go well. I am still a little off my game, but I will make up for that.

Yes. Yes, I will. You just have to work through things and to me cooking and baking makes me happy.

Yukon Gold Potato Salad

Potato salad is really illusive. It really should not be so difficult. It is just potato salad, but it can be good or bad. And most of the time it is not good, just sort of meh.

I have a few pointers from one of my best friends. While the potatoes are still hot, just dump that pickle juice on them – they totally absorb it. That does make a really good potato salad – it does.D&D_1431

2 pound Yukon Gold potatoes, cleaned, peeled or not, and cubed
4 stalks celery, peeled (yes, peeled),  finely diced
4 scallions, finely diced
4 Tbs sweet relish, squeezed of most liquid
2 Tbs Dijon mustard
3 hard boiled eggs, chopped
Juice of 1 lemon
1/4 cup Italian parsley, finely minced
6 Tbs Duke’s mayonnaise – it really must be Duke’s

Set a pot of water to boil and salt it heavily – like the ocean. Add those Yukon Gold potatoes and boil until the potatoes are tender – which in my head means you can pierce them with a paring knife. Meanwhile, peel that celery (not kidding – a serrated peeler works the best), and then mince it. Mince the scallions too. Add to that the squeezed out sweet relish (my favorite kind) and you can add the relish juice to the cooked potatoes because that is pretty much amazing. Guess I should have said that earlier while the potatoes were warm but I think I did. Now let everything cool a bit.

So after waiting, we do the following: Add those hard boiled eggs, and the parsley. Combine the Dijon, lemon juice and Duke’s and mixed until combined. Add to the potatoes, but don’t go crazy.  You don’t want to break up the potatoes too much.

I made this for Easter this year, along with Baked Beans. But this was one of those just wing-it-kind-of-recipes. And that is what I did. Looked at lots of recipes, bought 5 pounds of Yukon Golds and went for it. It seemed to be a hit for Easter, but I am also thinking about it again for this summer – you know, picnic time.

I never have been on a picnic and that seems a damn shame  – will remedy that, at least I hope I will.

 

Red Creamer Potato Salad

The right time of year for really small red creamer potatoes is longer than it used to be since most of the farmers’ markets that carry them get them from our local farms in the area. This is great for me because I love these tiny potatoes. When you roast them they almost become candy-like. And I mean that in the best possible way.

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Roasted Creamer Potato Salad

To me potato salad is an elusive thing. That makes it sound exotic, like an Indian tiger, but that is not really what I mean. But it is elusive. It is one of those things you have in your head, but that doesn’t mean it is easy to execute.

Again, this is a no-recipe, recipe. If that makes any sense at all – likely not. But sometimes you really do just have to wing it in the kitchen. Trust your gut and your taste buds.

So I love these potatoes roasted and as soon as they came out of the oven, I doused them with rice wine vinegar. I think it is important to do when they are hot – they just soak it up. I did not want a traditional mayonnaise-based potato salad. I had tried that the week before and loved it, but wanted to go in a different direction. So vinegar, lemon juice, lemon zest, Dijon mustard and Italian parsley. I really liked it. It is not your traditional Southern potato salad, but it was really good. Again, just trust your palate. And remember that when you taste hot potatoes, they are going to be different when they are cold. Err on the side of more vinegar while the potatoes are hot. I kid you not. It really works.

German Potato Salad

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Yukon Gold German Potato Salad

When we first moved to Pensacola, there was a restaurant in Gulf Breeze called The Creamery. You must understand that Gulf Breeze is only three miles across a bridge from Pensacola. The Creamery was a local mom and pop restaurant with great sandwiches, salads, German fare …. and they made their own ice cream – hence the name. The family that owned the place, the Schroeders, were always there and we really enjoyed going. At the time the Boy was young so ice cream was a draw, but he loved their club sandwich too. German food always has the MotH’s interest, so it was a win all the way around. My father-in-law loved the German food too. Miss that man. Damn it.

My favorite part of the visit was without a doubt, the German potato salad. It was amazing, and I hold it up as the paragon of German potato salad. I would inevitably bring home a pint or so each time.

I have tried and tried to find something that comes close, but have had no luck. Nothing has touched it and that makes me sad. This version is really good. Not quite “my Creamery German potato salad” but – yep – pretty damn good. Finally, a German potato salad that is worth the effort. Thanks to Nancy Fuller.

1 3/4 pounds Yukon gold, diced in 1/2 inch pieces
5 slices bacon
medium yellow onion, diced
3/4 cup chicken stock
1/4 cup rice wine vinegar, + extra for splashing
2 Tbs Dijon mustard
1/4 cup minced chives

Put the potatoes in a pot and cover with water. Bring to a boil and reduce to simmer. Add salt and cook until potatoes will be easily pierced by a paring knife. Drain and put into a large bowl and sprinkle with rice wine vinegar. The potatoes will soak up the vinegar which is a very good thing.

While the potatoes cook, place bacon in sauté pan over medium low heat and cook till crisp. Remove bacon, but leave bacon drippings in pan. Drain bacon on paper towels, crumble, and set aside. Add the onion to bacon drippings, season with salt and cook until very soft. Add the chicken stock, vinegar, mustard, and bring to a boil and reduce a good bit – probably by half in my opinion. Pour dressing over potatoes and coat. Add chives and top with bacon crumbles. Serve warm or room temperature.

This is my modification of Nancy Fuller’s recipe of German Potato Salad. I think it is a great start to a German potato salad recipe and I did tweak it a bit.

14 August 2015

Right now, Yukon Golds are very inexpensive at the farmers’ markets, about .99 cents a pound and the potatoes are the size of somewhere between golf balls and baseballs. Very nice and cook up so well. These will always be my potato salad potatoes – I’ll leave the little red creamers for roasting – they are so like candy.