As anyone will tell you, "firsts" after losing someone
tend to be quite difficult. Fourth of July was the first holiday I would be
observing (I won't say "celebrating") without Mr. O-P. I could have
just stayed in bed and wallowed in self-pity, binge-watching episodes of
"Midsomer Murders," and, actually, did, but then I got up, simmered
some beer brats, and made Baked German Potato Salad.
Mr. O-P loved his potato salad. He loved it cold, made with red potatoes sliced into thin slices, hard boiled egg, a bit of celery and onion, salt and pepper, and mayonnaise...and nothing else. I love potato salad of every variety, so tried, over the years, to introduce him to something new, but he just wouldn't have it. So, I had to smile to myself while making this warm, German version. I adapted this recipe from one I found on the Taste of Home website. I halved the amount of potatoes, used scallions instead of the called for onions because it was all I had, and cider vinegar instead of white because I like the extra zing. Next time I'll double the sauce because I tend to like my potato salad a bit saucier.
Mr. O-P loved his potato salad. He loved it cold, made with red potatoes sliced into thin slices, hard boiled egg, a bit of celery and onion, salt and pepper, and mayonnaise...and nothing else. I love potato salad of every variety, so tried, over the years, to introduce him to something new, but he just wouldn't have it. So, I had to smile to myself while making this warm, German version. I adapted this recipe from one I found on the Taste of Home website. I halved the amount of potatoes, used scallions instead of the called for onions because it was all I had, and cider vinegar instead of white because I like the extra zing. Next time I'll double the sauce because I tend to like my potato salad a bit saucier.
Baked German Potato Salad
Adapted from Taste of Home
1-1/2 pounds Melissa's Baby Red Potatoes
5 bacon strips
2 scallions, white and green parts, chopped
1/3 cup packed brown sugar
½ cup water, divided
¼ cup cider vinegar
¼ cup sweet pickle juice
1 teaspoon dried parsley flakes
½ teaspoon salt
¼ teaspoon celery seed
2-1/2 teaspoons flour
In a saucepan, cook potatoes until just tender; drain.
Peel and slice into ¼” slices and place in an ungreased 1-qt. baking dish; set
aside.
In a skillet,
cook bacon until crisp; drain bacon, reserving drippings. Crumble bacon
and set aside. Sauté scallions in drippings until translucent. Stir in the
brown sugar, ¼ cup water, vinegar, pickle juice, parsley, salt, and celery
seed. Simmer, uncovered, for 5-10 minutes.
Meanwhile, combine flour and remaining ¼ cup water until smooth; stir into
onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350°
for 20 minutes or until heated through. Yield: 4 servings.
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