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?
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?
Blueberry Vinegar – yep blueberries at their best. It is our summer.
1 pint blueberries, washed and dried
1 cup white wine vinegar
2 Tbs sugar
1 bay leaf – from Turkey, if possible
1 tsp black peppercorns
Place berries in small pot, mash with a potato masher. Add vinegar, sugar, bay leaf, and peppercorns. Bring to boil, and reduce to simmer. Let simmer for 15 minutes. Remove from heat and let sit for 3 – 4 hours
Strain through a fine mesh strainer into a clean glass jar and refrigerate.
Then figure out ways to use said vinegar. I have this habit of buying local produce from some farm stand or farmers’ market and then going, hm …. What the hell am I going to do with this?
We have local blueberries all over the place right now, really beautiful, and cheap. I love supporting local growers and have toyed with growing blueberries myself, but my lovely next door neighbor has said, it is an exercise in feeding the birds. Totally get that.
Yukon Gold Potato Salad
We like to stop by Bailey’s Farmers’ Market to see what’s going on almost every weekend. It is right up the road from our house, and the hours are great (read: long). It is a fun experience and I have no plan when I go in – just buy what seems a good price – usually local – and then I get home and do the “what the hell am I going to do with this” part of the equation. But honestly, that is the fun part of the deal. I keep waiting for nectarine prices to drop (hello, cobbler), but a week ago the Yukon gold potatoes were excellent and beyond cheap (does that mean I’m cheap – probably), so I went for it and got a pound. That’s more than enough for me and the MotH since the Boy moved out. Sad, but inevitable – still make food for him though and that does ease it a bit for me.
1 pound yukon gold potatoes, scrubbed and cut into bite-sized pieces
3 hard boiled eggs, chopped
Vinegar, the kind you like best
1/3 cup sweet relish
1 rib of celery, peeled and small diced
1 scallion, sliced
2 Tbs flat-leaf parsley, minced
This is a no-recipe recipe. There is some methodology to it, but really you just taste and adjust as you go along.
Boil the potatoes in very salted water until they are easily pierced by a paring knife and then drain. The most important part is dousing the hot potatoes with vinegar and perhaps some relish juice – they soak it up like crazy. Then let them cool.
I tried this idea with Dijon mustard, but you need something more substantial – plain old yellow (hot dog) mustard. I think it is the extra vinegar factor and vinegar is a must with this non-recipe recipe.
Then just mix everything else in. And add chives, if you have them. Maybe a shallot or even grated onion, but I did not. I do not think the scallion was enough. This was a perfect Southern potato salad – at least to me it was.