School has totally been kicking my ass. So far this year is great, just the beginning of the school year is always so stressful. Getting settled in, and settling in the students (and getting back into the groove of planning and grading) isn’t easy – it’s a labor of love. And it takes up a LOT of free time.
With that being said, I haven’t had the opportunity to post in a while. Luckily, this past weekend was 4 days due to Rosh Hashana – so here’s my opportunity!
Yesterday my husband asked me to make potato salad for one of his lodge meetings (he is a free mason). Neither of us enjoy mayonnaise, so whenever I make salads, they are always vinegar-based instead. NOBODY makes a better potato salad than Oma, my 90-year-old grandmother from Germany.
As a child, I would eat a pound of this on my own. It’s addictive once you start. The perfect combination of starch, vinegar, onions, and bacon come together to make this side dish truly special. For me, it tastes like nostalgia. Since she isn’t here, I gave her amazing recipe a whirl.
OMA’S GERMAN POTATO SALAD
What you need:
2 lbs. of red potatoes
1 white onion, grated
3 1/3 oz. apple cider vinegar
2 2/3 oz. water
1 1/3 Tbsp. sugar
2/3 Tbsp. salt
2 oz. canola oil
5-6 strips of cooked bacon, crumbled
*Disclaimer – These photos are from when I made 10 lbs. of the salad for my husband’s meeting. Scale the recipe for the amount of food you need!*
What to do:
Start by scrubbing your potatoes clean!
Next you want to slice up your potatoes. First slice them into 1/4″ thick rounds, and then cut in half. Put your potatoes in a large metal pot.
Now, cover your potatoes with water and lightly salt the water. Bring to a boil. Let your potatoes boil for around 12-15 minutes.
Drain your potatoes and set aside for the time being. It’s time to make the vinaigrette.
Combine your grated onion, vinegar, water, sugar, and salt into a saucepan.
Bring to a boil. The mixture is done cooking when it starts to foam.
Whisk your canola oil into the hot mixture. You do NOT want your vinaigrette to separate!
Pour the dressing over your potatoes, making sure to coat each one. Sprinkle with some crumbled bacon, and mix until incorporated.
Let your potato salad cool in a container until it has reached room temperature. While it is cooling, make sure to stir the salad every half hour or so. Once it has cooled down, you can store the salad in the fridge.
Once it is nice and cold, you are ready to dig in! Enjoy!