Real Food for Real Life

Sunday, September 12, 2010

I can make that!!

Reuben with Homemade German Potato Salad

 I had leftover sauerkraut and bacon from last weekend's Pretzel Burgers.  The German potato salad we had purchased from the deli had been pretty good, but I knew I could do better...and for the sauerkraut?...some deli corned beef and I was ready to make Reubens, the perfect companion for the potato salad.  We will occasionally buy Read German Potato Salad in the can as an easy side, but no more, this salad was just too easy, and too damn tasty to ever buy the can again.


German Potato Salad

2 lbs. small red potatoes
1/2 lb. bacon (I used thick cut peppered bacon)
1/2 cup cider vinegar
1/3 cup granulated sugar
1 tbs, good quality mustard (I used German mustard)
1 tsp. coarse salt
1 bunch scallions, green and white parts, chopped

Place the potatoes in a pot and cover with cold water; bring to a boil, salt generously and cook until tender, about 20 minutes.  Drain the potatoes and set aside until cool enough to handle.  While the potatoes are cooking, dice the bacon and cook in a large saute pan over med-high heat until crisp; remove to a paper towel lined plate and set aside, reserving the drippings in the pan.  Over medium heat whisk in the vinegar, sugar, mustard, and salt; cook until bubbly and starting to thicken (this will not take long).  Once the potatoes are cool enough to handle, slice into thin rounds or cut into small cubes (your preference) and toss in the pan with the vinegar mixture.  Toss in the chopped scallions and reserved bacon before serving hot, at room temperature, or cold (we had it at room temperature).

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