A Canadian Take on Hot German Potato Salad – eh….

Hot German Potato Salad

bacon, potatoes Want something a little different on your Holiday Buffet?  How about Hot German Potato Salad?  So good – we like horseradish here so I like to add a healthy dollop of it (to taste) but its not a requirement! I also have modified my original recipe and switched out some of the (if your British “Streaky Bacon”) regular bacon with peameal bacon. (Wondering what the h – e – double-hockey-sticks peameal bacon is? – first of all No, it’s not “Canadian Bacon” – that breakfast ham pretending to be bacon- crap is what we call “back bacon” up here  (eh!) peameal bacon is rolled in cornmeal – and is slightly sweeter than regular bacon and less fatty – but still from the belly of the pig (back bacon is more like ham than bacon – for more info visit the Republic Of Bacon site & click here)    Sometimes I substitute cider vinegar for the white vinegar in this recipe as well. I was making this for an event so was making a LOT of it, (read 23 LB of potatoes!) and made 2 large full chafing dishes of it,  since you probably are not serving that many, I have reduced this recipe by 1/2, but it will still serve 10-15 people as a side on a buffet. This can be made ahead and heated up in an oven at 350 for about 1 hour previous to serving. (It also makes a great alternative to mashed potatoes!)

Hot German Potato Salad

  •  5 LB White Potatoes (Russets DO NOT work well in this recipe)
  • 3 LB New potatoes – try using the mini red potatoes for color.
  • 1 LB regular bacon chopped
  • 1/2-1LB peameal bacon chopped
  • 1-2 cups chopped red onion (to taste)
  • 1 cups white sugar (you can use less if you wish)
  • 1 cup white vinegar *can substitute cider vinegar here
  • 2 eggs
  • 1 tsp salt
  • 1 tsp prepared (yellow) mustard
  • 1 tsp cayenne pepper (or hot sauce to taste)
  • optional – horseradish to taste
  • optional – dill pickles chopped into large pieces

Method.

  1. available on catering menuIn a large pot – boil peeled and chopped white potatoes, once white potatoes have been boiled for about 5-6 minutes add the unpeeled washed red potatoes (whole) and cook until tender.
  2. german potato salad - bacon cookingMeanwhile add all chopped bacon (use kitchen scissors to chop) to hot frying pan (use a deep pan) and cook until regular bacon is done but not overly crispy . DO NOT drain grease.  Add chopped onions and saute for a few minutes until onions are soft.
  3. In a bowl whisk together eggs, cayenne, salt, mustard, sugar and vinegar. Beat well.
  4. german potato salad - sauceAdd egg/vinegar mixture to the bacon mixture in hot pan, over med heat, simmer until thickened (important or else your potato salad will be soupy).
  5. Your potatoes, should be done, drain and mash until, chunky-smooth (red potatoes will be slightly less done). Add horseradish and pickles if using.
  6. bacon, potatoesAdd bacon mixture to potato pot (if you have enough room – if not use a large bowl) and mix. Adjust seasoning to taste. enJOY

 

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