German Potato Salad

Have you ever wondered how in the world people manage to get dinner on the table all at the same time?  My mom is a pro at it but it's definitely a genetic trait that I'm missing.  More often than not, I fail miserably at any attempt that I make at getting a complete meal cooked, heated and ready to serve all at the same.  My dinners resemble more of a progressive dinner than a sit down meal.  The main course and the sides are hardly ever warm at the same time.  🤷🏻‍♀️

When I finally make the announcement that dinner is ready my family gathers around the table - whichever family member is last to the table and ends up in the "hot seat."   That's what we refer to as the chair that sits closest to the oven because whomever occupies that chair has to hop up 2-3 times throughout the meal to retrieve things from the oven as they're warmed.  It's just become part of our dinner routine.  😂

​I'm convinced that the competence and expertise needed to get a meal on the table all at the same time is an inherited trait because I am NOT getting any better at it.  You would think that over time, I would have learned how to cook a ham and warm a pan of macaroni and cheese simultaneously but inevitably, I end up with ham that's ready to serve at least 30 minutes before the macaroni and cheese is ready.  

I've learned that make ahead side dishes really work best for me because of my inability to properly time my menu.  Now that we're approaching summer, I feel like dinner time can be saved by make ahead, cold side dishes.  You know what I'm talking about.  Vegetables, salads and pasta dishes that you can make ahead of time and toss in the refrigerator until the main course is ready. 

German Potato Salad is exactly what I need to compensate for my inadequacies and make me look like a dinner pro.  I make it in the morning, toss it in the frig and pull it out just before we sit down to dinner.  Oh, and it's delicious!

German Potato Salad
8 slices bacon, cut into 1/2" slices
2 pounds small red potatoes, sliced 1/4" thick
3 cups water
2 Tablespoons + 1 teaspoon sugar
1 teaspoon celery seeds
3 Tablespoons cider vinegar
2 Tablespoons whole grain mustard
4 scallions, sliced thin
2 Tablespoons chopped fresh parsley

Cook bacon in skillet 5-7 minutes. 

Transfer bacon to paper towel lined plate.

Pour bacon fat into measuring cup.  Discard excess or add oil to equal 1/4 cup.  

Add potatoes, water, 2 T. sugar, celery seeds and 1 t. salt to skillet.  

Bring to a boil.  Cook 18-20 minutes until liquid is syrupy and coats bottom of pan.  

Transfer potatoes and liquid to a large bowl.  

Stir vinegar, mustard, 1/4 t. salt, 1/4 t. pepper and 1 t. sugar into reserved fat.  

Add dressing to potato mixture.  Toss to coat.  Let sit 15 minutes.  

Add scallions, parsley and bacon to potatoes.  

I served this simple potato salad alongside some grilled hamburgers, fresh corn on the cob and ice cold watermelon slices.  What a great way to kick off the summer of 2020.

Ciao!

Click here for a printable version of this recipe