German Potato Salad

When I first started eating, and loving, German potato salad I was not even in my twenties, (let’s just say that was a while ago) and had no concept of the kinds of potatoes other than russet or baking potatoes and my favorites, red new potatoes. It wasn’t until I tried to start making German potato salad that I began to understand about waxy potatoes.  This recipe calls for waxy potatoes and my favorite are Yukon Gold. dd_1657

1 1/4 lbs Yukon Gold potatoes
4 slices of bacon, or more because it is bacon
1 1/4 cups chicken broth
2 Tbs white wine or cider vinegar
1 small onion, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp white pepper
2 Tbs canola oil
1 Tbs Dijon mustard
1/4 cup snipped chives
1/4 cup chopped parsley

Cook the potatoes in salted simmering water until just tender. Just test them with a paring knife – it is the best way to decide if they are done or not. Drain, dry, and peel and slice into 1/2 inch thick slices.

While potatoes are cooking, prepare dressing. Cook bacon in a sauté pan over medium high heat until bacon is crisp. Remove bacon to a paper towel-lined plate, leaving bacon fat in the pan. Crumble bacon into small pieces and reserve.

In a pot, bring broth, vinegar, onions, salt, sugar, and pepper to a boil.

Combine canola oil, bacon fat, and mustard with warm potatoes. Pour broth vinegar mixture over potatoes. Toss to combine. Add in reserved bacon and chives and parsley.

– I think the best thing you can do is dress a potato while it is still warm because will just be a sponge to the liquid you are including. Another reason to love any kind of potato salad – in my opinion.

I first learned this idea from a good friend who dressed her potatoes for potato salad with pickle juice from the jar right when they came out of the hot water – it makes a world of difference.

 

Sloppy Joes

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Sloppy Joes

I know this was originally a Rachel Ray recipe (30 minute meals, I think), from at least ten years ago, probably more, but I’ve messed with it so much that it is not recognizable as such. This is what The Boy will inevitably request when I ask what he wants for dinner and for leftovers. He makes good use of leftovers after he gets home from work or from hanging out with his friends. I honestly have to hide some if I want leftovers for lunch myself.

1 pound ground chuck (easy to scale up)
1 yellow onion, diced
4 Tbs cider vinegar
1 Tbs Macormick “Montreal” seasoning
2 Tbs brown sugar
2 Tbs Worcestershire sauce
14 oz can tomato sauce

In a large skillet, heat a couple Tbs olive oil, add onion and sauté until it begins to soften. Add ground chuck and break up as the meat cooks until it is no longer pink and onions are soft.
Add vinegar, seasoning, brown sugar, and Worcestershire sauce to beef. Season with salt to taste. Let this simmer for a few minutes and taste for balance. This is key and I still do it every time.  It’s important to do that now before adding the tomato sauce because all those flavors intensify and if you like them now, you’ll like them better later. Then just let is simmer for about an half an hour.

I tend to make this a day ahead, because like spaghetti sauce or chili, it’s so much better the next day. Some times I make cole slaw with this, sort of the BBQ/cole slaw sandwich thing going on and it really works. But I guess you have to be raised with the BBQ/cole slaw thing as part of your life to get it. I was raised on Eastern NC (vinegar-based) BBQ because both my parents are from there. And every summer when we went to NC, we would come home with a cooler of Revels BBQ. Damn – that was amazing stuff and I still think about it – probably too often.