>Classic Wisconsin – Grandma’s German Potato Salad

>This recipe has a little extra personal meaning since last September. I have a new job, a great job, teaching online. Our offices are in an older building about 2/3 mile from my home, so I walk to work whenever I can. My walk route takes me past Grandma Frances’ childhood address. I like to think that the connection adds to the good vibes that come every time we make this recipe – and every time I walk to work.

Since she was Chuck’s grandmother, I’ll let him write the guest post. He’s not the only one who makes this dish, but I still think he makes it best. Based on this piece of history, maybe his talent is genetic!

Grandma Frances’ German Potato Salad

This recipe was handed down to us. I remember looking forward to eating this as a young child. We would arrive at Grandma’s house on 14th Street in Milwaukee and the kitchen would have this wonderful almost sweet and sour aroma. It can be served warm, which is how I like it best, or you can make it up in advance and serve it chilled. Enjoy!

3 pounds, about 6 medium, Red Salad Potatoes
1/2 cup sliced White Onion (A Sweet Yellow Onion may be substituted.)
2 Tablespoons Flour
3 Tablespoons Sugar
1 1/2 teaspoon Salt
1/2 teaspoon Celery Seed
1/8 teaspoon Pepper
3/4 cup water
1/3 cup Vinegar
6-8 Slices Bacon cut into 1 inch pieces (I prefer the Patrick Cudahy Thick Sliced, Double Smoked style in the black labeled box).

· Combine Flour, Sugar, Salt, Celery Seed and Pepper into a small bowl or Tupperware dish so they are thoroughly mixed.
· Peel and slice Potatoes into bite size, 1/4 inch thick pieces. Boil until they are cooked, yet still firm, drain.
· In an Electric skillet, cook the Bacon until crispy. Set bacon aside on a paper towel to soak up the grease. Drain all but about 2 tablespoons of the bacon grease out of the skillet.
· Sauté Onion in the hot skillet with the bacon grease for 2 minutes.
· Sprinkle in the dry ingredients mix. Stir in the Water and Vinegar. Stir constantly until it bubbles then let it reduce to a syrupy consistency.
· Reduce skillet’s heat to simmer, blend in Potatoes. Blend bacon into the mix. Let simmer and stir occasionally for 30 minutes.

I posted this recipe because it’s a great side dish as spring starts. It’s also my entry to the Favorite 50 States Recipes contest. I can’t wait to see what they choose. Maybe it will broaden my choices for our Eating the Opponent project next year.

Share and Enjoy !

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