My husband grew up with a Grandmother who could cook anything out of nothing. No matter what was in her fridge she could feed the whole family. I’d like to think I can do that too, but probably not to the level that she could pour it out. His most favorite recipe of hers? German Potato Salad. Served warm, and with heaping piles of soft potatoes, salty bacon and a tangy dressing; it is still a family staple whenever we return to the farm. She’s been gone for a few years, but the recipe lives on and now I’m sharing it with you all. This is usually served warm, but its also delicious straight out of the fridge the next day!

Recipe

• 1/2lb bacon
• 1 onion – diced
• 2 TBS flour
• 2 TBS sugar
• pinch of salt
• 1 tsp celery seed (optional)
• 1/2 cup vinegar
• 6 cups of potatoes (8-10 medium-sized ones)

Bring a large pot of water to boil and cook the potatoes until tender. Set aside to let cool.

Throw the bacon into a medium size pan and fry until that those little piggies are almost crispy – than add in your diced onion. Once the onion is tender and bacon is crisp (or extra crispy if that’s your jam), remove said piggy and when cool enough to handle, chop into pieces.

Meanwhile, to the onions, add the flour and cook for 2 minutes. Stir in the celery seed, vinegar and sugar until sugar dissolves. Return the bacon to the pan along with the potatoes. Simmer for 10 minutes or until warm. I like to top mine with chives or parsley for color then serve it up!

Bon Appetit!