In our fall issue (page 40), we told you about how the residents at Elmcroft of Mt. Washington will be taking a virtual tour through Napa Valley, Germany, and Chicago as part of the Port of Call program. The residents will take walking, driving, and flying video tours through the destinations and experience a variety of cultural cuisines. One featured dish in the program is an authentic German potato salad made with bacon grease dressing. Sound delicious? You can make it at home!
Here’s the recipe:
Barbara’s German Potato Salad
5 lb. Red Potatoes
3/4 lb. slab bacon — or thickly cut bacon
1/2 medium sized sweet onion, chopped into small pieces.
1/2 stalk celery, chopped into small pieces.
Salt and pepper
3/4 cup white vinegar
3/4 cup sugar
1 1/2 cup water
Cook potatoes until tender. Leave the skin on. When done, set aside to cool while preparing other ingredients. Cut bacon into small pieces and brown in large skillet. Set the skillet aside (grease included) to mix later. Peel cooked potatoes and slice thinly. Layer potatoes with chopped celery and onions. Add liquid mixture to bacon pan and bring back to a bubbly boil. Turn heat down to low and simmer for 10-15 minutes. This will be the sauce that brings it all together. Pour over potatoes and fold lightly. Do not over-mix, but make sure all potatoes are covered. Serve warm, not hot. Pair it with traditional German brats, hot dogs or pork chops.
–Photo by Melissa Donald