Wendy H BBQ List

GERMAN POTATO SALAD

18-20 small red salad potatoes
1 medium onion, diced
4-5 (or more, according to taste...PORK FAT RULES) slices of bacon, diced
1 rounded T flour (if you use Wondra, you won't have to worry about lumps)
1/4 c white vinegar
3/4 c water
1/4 c sugar
1 t salt, or to taste
1/8 t pepper, or to taste

Boil potatoes until fork tender, cool, peel, slice into @ 1/4" thickness.
(For a more "rustic" looking potato salad, I sometimes do not peel the
potatoes; if you choose not to, just make sure your knife is sharp enough to
get a good clean cut through the skin.)

In a large bowl, layer the potatoes with the diced onion; set aside.

Finely dice the bacon, fry until crisp, and drain on paper towels, reserving
1/4 c of the fat.

To the reserved fat in the same pan add the flour, stirring to prevent
lumps.  Then add the vinegar, water and sugar, and boil until thickened.
Season to taste with salt and pepper, then pour sauce over the potato-onion
mixture and toss gently until potatoes are well coated.  Serve warm.

I usually cook more bacon than the recipe calls for (what a surprise, huh?)
and save some to garnish the salad.

Serves 4-6

========================
Einar Feldmann
Norway
Sausage List

Hello dear sausage friends!

This is a heritage recipe from my German grandmother.

It's an excellent companion for all kind of sausages and it is always a
winner with my kids.

Granny's potato salad

Contents;
1 kg cold peeled and cooked potatoes. (Leftover from yesterday is the best)
1 Big onion.
1 dl cold bouillon or clear (meat) soup.
1 dl olive oil.
2 table spoon good vinegar.
Salt to taste.
Black pepper to taste. 

Preparations;
Cut all the potatoes into slices. Approximately 5 mm thin.
Chop the onion into piece and put into the salad bowl together with the
potatoes.
Pour in the cold bouillon or clear (meat) soup and let it draw for 10
minutes.
Mix olive oil, vinegar with salt and pepper. Be sure that the mix is tasty
enough.
Pour the mix over the potatoes and the onion in the bowl and mingle all
together without mashing the potatoes.
Let it all stay for 20 to 30 minutes before you serve it.

Tastes even better the next day.

Einar Feldmann
Norway




