Home Run ~German Potato Salad

It was Easter weekend and I wanted to bring home run dish to my cousins party, but I also wanted to do a little experimenting. I decided on My Grandma’s German Potato Salad which is not only delicious, but also a nostalgic recipe for my family. I like recipes that can remind me and others of family members, but also introduce them to the kids who never know them, sharing a memory they will now have in a different way. My middle son ate two plates. For my Easter basket my youngest son found a card that talks about being lucky which is so sweet because we have a little lucky saying with each other, the card warmed my heart to read.
My two experiments were a dip I also brought to the party, Deviled Egg dip. It was really good, now I just need to go back and remember how I made it in order to post it to the blog. It was essentially all the ingredients I use for deviled eggs put in the food processor and served with wheat crackers. It ended up being quite the hit. The second experiment I made to go along with dinner Saturday night. I sliced and layered green and yellow zucchini with Parmesan, mozzarella and feta cheese. When I got to the top I added Sun Dried Tomato’s Bella Sun Luci, Greek Oregano, Basil and Garlic. The dish was delicious, but my daughter had a great idea, she thinks we should grind up more Sun Dried Tomato’s and use it in the middle and add more. I think that is a great idea, so I am going to try it again, add a little shredded onion and garlic browned in butter and see how that turns out.
I love playing around with recipes, it is a lot of fun and the kids love taste testing for me.

Grandma S’s German Potato Salad

3 lbs red potatoes

½ lb bacon

1 large onion, thinly sliced

2 tbsp flour

1 ½ tsp salt

3 tbsp sugar
½ tsp celery seed

Dash of pepper to taste

½ cup vinegar

¾ cups water

Dice or slice red potatoes, dice bacon and onion, cook all three in a frying pan until bacon is browned, then add the other ingredients in the order they are listed above, adding the vinegar and water slowly while stirring. Serve while still warm.

Side note: When I make this, I usually bake the potatoes on 400 in the oven on parchment paper for about 20 minutes before frying with the bacon and onion, until the bacon is browned and the onion is clear then I add the potatoes to the frying pan, I like the texture of the potatoes that way.

The Zucchini Experiment