Family Tree Recipes

From Aunt Deb’s recipe box

I don’t think how much I love German potato salad can be described in words. I could eat a vat of this stuff, and then maybe go back for another. Luckily I have a few more recipes for it in the stash, so this is just version #1. As a child I loved going to visit family in Wisconsin, doubly so if we were going to a fish fry, where this potato salad was often on the menu. This particular recipe was in Aunt Deb’s stash, so it comes from my husband’s family, but potato, potahto.

First step, boil the potatoes, and cook the bacon. I am lazy so I use red potatoes and keep the skin on. Most of the skin ends up coming off when slicing, but I like the texture and nutrition that leaving some skin on brings.

Once the potatoes are done, drain and let them sit until the are cool enough to handle. Move the crispy, finished bacon to a paper towel lined plate, and let it sit. In the remaining bacon fat, sauté your onions until soft.

Once the onions are soft, stir in the vinegar, sugar, salt, MSG, and pepper and heat until boiling. Full transparency, I did not add MSG. I swore I had some in the pantry, but didn’t. It tastes just fine without it if you avoid MSG for whatever reason.

While your onions are cooking, slice the potatoes thinly into a bowl.

Once your onion/vinegar mixture is boiling, mix in the bacon, and then pour it all into the potatoes and mix well.

Serve hot, best with a side of brats and sauerkraut.