Ok, I tried to find our old family recipe, but couldn't. But my mother did find this one in a cookbook published by Maders' German Restaurant in Milwaukee, WI. She's going to give me the cookbook on Sunday- can't wait to try their sauerbraten recipe!
Here goes:
Boil 6 potatoes till soft. (about 6 cups)
Peel & cut into 1/4" slices-set aside
Fry 12 slices of bacon & save drippings
Chop 3 onions (about 1 1/2 cups chopped)
Saute onions in 6tbsp of bacon drippings.
Stir in 1 cup + 2 tbsp vinegar
Add 1 1/2 tbsp sugar, 1 1/2 tsp salt, 1/4 tsp pepper, and (optional) 3/4 tsp MSG.
Heat to boiling
Add Bacon (chopped)
Pour over potatoes, and enjoy!
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Originally Posted by YooperBrew
I simply cover my jug with sanitized foil and shake it
3lbs red potatoes boiled till soft
1 medium vidalia onion
1lb bacon
1/2 cup sugar
3/4 cup apple cider vinegar
1 tbsp whole grain mustard
salt and pepper to taste
garlic powder
Boiled potatoes in skin till done. Cooked bacon till crisp. Sauteed the onions in the bacon drippings till soft. Added the rest of the ingredients and boiled until it reduced a bit. Peeled the potatoes, left a few skins for texture and flavor. Poured the hot dressing over and let it sit on the counter for a hour or so. MMM bacony deliciousness.
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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett
All the recipes are perfect. I like to add some yellow mustard and prefer cider vinegar for that extra little zing of flavor. I also like a little bit of celery chopped for some crunch and I always add a pickle or two, chopped quite small. Then you get the onion, bacon, potato and pickle in your mouth at the same time and boy oh boy is it tasty.
3lbs red potatoes boiled till soft
1 medium vidalia onion
1lb bacon
1/2 cup sugar
3/4 cup apple cider vinegar
1 tbsp whole grain mustard
salt and pepper to taste
garlic powder
Boiled potatoes in skin till done. Cooked bacon till crisp. Sauteed the onions in the bacon drippings till soft. Added the rest of the ingredients and boiled until it reduced a bit. Peeled the potatoes, left a few skins for texture and flavor. Poured the hot dressing over and let it sit on the counter for a hour or so. MMM bacony deliciousness.
My wife was bitching because I boiled the potatoes first and then peeled them. She has a good point, it's a pain in the a$$ to peel them once they've been boiled. I told her that it's just the way do do it and it's the way my mom does it. Anyone have an idea why we boil them and then peel???
My wife was bitching because I boiled the potatoes first and then peeled them. She has a good point, it's a pain in the a$$ to peel them once they've been boiled. I told her that it's just the way do do it and it's the way my mom does it. Anyone have an idea why we boil them and then peel???
To stop them getting too floury and breaking up too much, keeping the skin on helps them stay soapy.
Peel them when they are hot right out of the pot under a little running water. The skins slip right off em.
__________________
In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett
The potatoes we had were tough this year. It was a PITA to get the skins off, even hot. I do agree though that they should be boiled skin on. I'll have to try adding mustard seed sometime. I've never had it in GPS. It's probably not in my family's recipe as both my parents were very poor growing up and their parents would not have had the money to have spices other than salt and pepper.
I combined a lot of the above ideas into a killer potato salad for a party yesterday. Sure, it's a little less than authentic, but it was a huge hit. Here's roughly how it went together:
Measurements are approximate - sometimes I go a little Swedish chef in the kitchen.
8 lbs of russet potatoes
1 lb thick cut bacon
1 large sweet onion, coarsely chopped
1-1/3 cup cider vinegar
1 cup sugar
2-3 Tbsp reserved bacon drippings
2 Tbsp coarse ground mustard
2 Tbsp VERY finely diced pickles
1 Tbsp mustard seeds
Fresh ground pepper
I boiled the potatoes with the skin on until just soft, then peeled them under cold running water. A few of the smaller ones got overcooked and were much more difficult to handle.
While the potatoes boiled, I fried up the bacon - a thick cut, lightly smoked store brand that I really like. When it was crisp, I drained the bacon on some paper towels and chopped it.
I sauteed the onion in a little bit of bacon drippings until it was soft and translucent.
I diced a few sweet gherkins, a few dill chips, and some deli peperoncini. The pickle mixture was diced so finely that people had to ask, "what's giving it that extra kick?"
Lastly, the vinegar, sugar, bacon drippings, mustard, and mustard seed went into a small pot over medium high heat. It took about 10 minutes of boiling for the dressing to reduce to a thin syrup.
Because I prepared everything very early, I refrigerated the potatoes by themselves, only seasoned with a little pepper. I combined the dressing, bacon, pickles, and onions in a separate bowl and refrigerated it, also. When it was time to serve, I microwaved the potatoes, heated the dressing, and combined everything at the last minute.
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