German Style Potato Salad sans bacon

fresh potatoes from my friends garden, Green Mountains, Red Thumbs & Red La Soda

Two weeks off from my blog and no rust! I just typed some crappy prose about autumn and Eastern European food. Blah, blah,blah. Well I booted that nonsense which is a big step for me. My hunt and peck typing style is so slow and inaccurate I try to never throw away words committed to paper. Somehow my typing has improved with a little rest.

German style potato salad is tonites topic. I chose not to use bacon. Why? I made enough for a couple of meals and probably be eating this cold. Cold bacon fat may be good for chapped lips and bird feeders but not so much for chilled salads. I used three members of the allium family, white, garlic and chives. You can control the acidity by volume or type of vinegar. I like a nice crisp cider vinegar. My wife prefers champagne or rice vinegar. Guess what kind I used tonite. "If momma ain't happy ain't nobody happy" is as true today as it was when Bill Shakespeare first jotted it down. I digress. Again.

OK lets cut to the chase

This makes enough for 4.

• 2 lb nice fresh potatoes sliced thicker than a #2 pencil and cooked until tender with some sea salt and a bay leaf
• 1 onion juilliened
• 1/2 cup grapeseed or light olive oil
• 1 clove garlic crushed
• 1/4 cup sugar
• 3 Tablespoons good cider vinegar
• 3 Tablespoons fresh chives diced fine
• plenty of fresh ground black pepper and salt to taste

While you are simmering your potatoes (Aga owners see note at bottom) sweat your onion in the oil. When the onions are translucent add the garlic and cook a minute. Add the vinegar and cook for 1 minute to concentrate flavors. Add the sugar and fresh pepper to taste.

When the potatoes are done drain but do not rinse. Transfer to a steel bowl comfortable enough to hold everything and toss with the dressing. The warm potatoes absorb the dressing. Add chives just before serving. Any earlier and the acid will turn them ugly pale green.

* Aga Owner Tip: Potatoes in pot of salted water, bring to boil on hot plate, drain water, put on a lid and steam in Baking oven for 12 to 15 minutes.

winner winner keilbasa dinner and potato salad