|Master Chef Eileen Meskill in
Danbury, Connecticut, shares her
family's most famous salad.
For best results, use baby new potatoes if possible. They are
sometimes scarce and expensive, but they are consistent in size and
cook up nicely. All purpose potatoes will do in a pinch, but use
relatively small ones. We don't recommend red potatoes or Yukon
Gold, which are mushy and taste too buttery.
Peel the potatoes and slice them into boiling water. Boil until tender.
Peel and slice the onion and put in the same water for about the last
five minutes of boiling time.
Cut the bacon into small pieces and fry until crisp. Mix the vinegar,
water, sugar, salt, pepper and parsley in a bowl, and then add the oil
and stir it again.
When the potatoes and onions are ready, drain them well and pour
them into a clean bowl. Pour the vinegar dressing over them and
add the fried bacon. Lightly stir to distribute the dressing. Add more
seasoning, if necessary. Enjoy.
3 pounds of potatoes
1/2 cup of cider vinegar
1/2 cup of water
1/2 cup of sugar
1 tablespoon of dried parsley
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of oil
1 medium onion, finely chopped
1/2 pound of sliced bacon
|The Pennsylvania version ...
German Potato Salad
at The Fatted Café
A tip from August:
White potatoes for vinegar dressing salads
(they draw in the liquid),
And red potatoes for creamy dressing salads
(they don't draw but hold their consistency)