Growing up with a German mother (from Bremerhaven) meant crepes for dinner instead of pizza, and boy, did we eat a lot of pork! No kidding. Pork, onions, potatoes… Those were our staple items. My mom would tell us that a dinner she had often as a child was cherry soup. Yes, like the fruit. For dinner? Why couldn’t she just run through the drive-thru like everyone else?
Really my mom was a fantastic cook, and when she got into the kitchen is was like she was cooking hugs and kisses–big ones! So, when she declared, “There is no such thing as GERMAN POTATO SALAD,” I believed her. Even though there is such a dish on tons of picnic menus, and Wikipedia talks about how Northern Germans use mayonnaise to bind while vinegar is the choice of the southern Germans, my mother, HEIDE (and I’m not kidding with that name) was adamant that there was no such thing as German potato salad.
All that said, I offer this recipe as “A German’s Potato Salad.” (I was born there!). Enjoy!
2 pounds small Yukon gold potatoes, halved
2 slices applewood smoked bacon, chopped
1 cup chopped onion
2 tablespoons apple cider vinegar
1/2 cup thinly sliced celery
1 tablespoon Dijon
1 tablespoon sour cream
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Place potatoes in a Dutch oven; add water to cover. Bring to a boil; boil 8 minutes or until tender. Drain.
Return pan to medium-high heat; add bacon. Cook 5 minutes or until crisp, stirring frequently. Stir in onion; cook 3 minutes or until tender. Remove from heat; stir in vinegar. Add potatoes, tossing to coat. Combine potato mixture and remaining ingredients in a large bowl, stirring well to combine. Yield: 8 servings (serving size: 3/4 cup).