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Warmer Kartoffelsalat mit Speck

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TasunkaWitko View Drop Down
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    Posted: 10 May 2019 at 13:17
Warmer Kartoffelsalat mit Speck
Hot Potato Salad With Bacon

From Time/Life's Foods of the World - The Cooking of Germany, 1969:



To serve 6 to 8:

1/2 cup finely chopped onions
1/4 cup white wine or cider vinegar
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley
9 medium-sized boiling potatoes (about 3 pounds), scrubbed but not peeled
1/2 pound bacon, finely diced (about 1.5 cups)

Drop the unpeeled potatoes into enough boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. Be careful not to let them overcook or they will fall apart when sliced. Drain the potatoes in a colander, then peel and cut them into 1/4-inch slices. Set the potatoes aside in a bowl tightly covered with aluminum foil.

In a heavy 8- to 10-inch skillet, cook the bacon over moderate heat until brown and crisp. Spread it out on paper towels to drain. Add the onions to the fat remaining in the skillet and cook, stirring frequently, for 5 minutes, or until they are soft and transparent but not brown. Stir in the vinegar, water, salt and pepper, and cook, stirring constantly, for a minute or so. Pour the hot sauce over the potatoes, turning the slices about gently with a large spoon or spatula to coat them evenly with the onion-and-vinegar mixture. Gently stir the reserved bacon pieces into the salad. Taste for seasoning.

Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.
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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2019 at 18:11
This is another of the local beer garden foods often served alongside corned beef or knockwurst with a healthy side of sauerkraut. (Don't make a German mad: he'll become a sour Kraut!) When I was a high school student at St. Paul's College High in Concordia, I worked at the dining hall scrubbing pots so I learned how to make hot German potato salad. The recipe you have presented is very close to what Mrs. Dankenbring, Mrs. Kalthoff, and the other cooks made. Differences: they use sauerkraut juice instead of the wine or vinegar and added some sugar, more than enough to balance; you could actually taste a definite sweetness in the finished product.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 10 May 2019 at 18:13
Oh yeah, almost forgot: they threw in a healthy dose of the grease from the bacon pan.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2019 at 11:55
Sounds about right, Tom -

The Beautiful Mrs. Tas prefers what she calls a "normal" potato salad with mustard, mayonnaise, pickles, diced onions, chopped hard-boiled eggs and a little pickle juice. It's very good and I enjoy it, but I would like to try this sometime. She says that we Germans are "weird," but then again, she married me, so who's the weird one?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 14 May 2019 at 18:58
I sometimes wonder what will be lost of our Deutsche heritage. My siblings and I as well as all of our many cousins are all entirely of German stock. Outside of my immediate family few of the cousins on either side married other Germans. One of my four sibs and I married "outside of the faith." I've tried to introduce my son to German food and culture, but he is much closer to my wife's family as those cousins are nearer his age. In some ways I like abandoning the insular nature of how I was raised, but there are things I miss as well.



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