Tuesday, May 14, 2013

German Potato Salad

Remember the cans of German Potato Salad you used to be able to find in the canned goods section of the grocery store?  I'm not sure if you can still find it, but I loved it when I was a kid.  Now that I'm an adult, however, I really don't eat food out of cans except for maybe canned tomatoes or occasionally corn or hominy.  But I've created a grown-up version of this sweet-and-sour treat called German Potato Salad.  Originally called "Hot German Potato Salad," it's a nice compliment to many dishes.  And it's darn tasty too!

4 diced red potatoes, skins on
1/4 lb pancetta, diced
1 T bacon grease (or vegetable oil)
1/4 C sugar
1/2 C white vinegar
1/4 C water
1/4 C Italian parsley, chopped
Salt & pepper to taste

Boil the potatoes until tender and drain.  Meanwhile, melt the bacon grease in a small skillet and brown the pancetta.  Remove the pancetta from the skillet and drain on a paper towel, reserving the grease.  Add in the vinegar, sugar and water and cook over medium heat until reduced and thickened, about 5-6 minutes.  Gently mix the sauce, parsley, and cooked pancetta in with the potatoes and season with salt & pepper.  Serve warm.

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