Recipe of the week – German Potato Salad

This recipe is another family favorite from one of our Southern Living cookbooks. No mayo. Mustard instead. Easy to prepare and delicious. It is a definite summer BBQ or picnic staple. Here are the details:

German Potato Salad

 The Ultimate Southern Living Cookbook 1999

Prep: 15 minutes            Cook: 30 minutes


16 new potatoes (any amount will do, and I leave the skins on)

6 slices of bacon (we like smoked, thick cut)

½ cup diced celery (I don’t measure)

1 TBS all-purpose flour

1 TBS sugar (could use honey)

2 tsp Dijon mustard (or whole grain)

½ tsp salt (I like to use Kosher sea salt)

½ tsp celery seeds (I cut more celery including the leaves if I have no celery seed)

Dash of ground white pepper (I use more)

1/3 cup water

¼ cup white vinegar

½ cup chopped green onions (I use more and have used regular onions)

1 (2oz) jar sliced pimiento, drained (I don’t do, I add diced fresh green pepper instead of pimiento)


  • Cook potatoes in boiling, salted water to cover 15 minutes or until potatoes are tender. Drain, cool and quarter.
  • Cook bacon in a large skillet over medium heat until crisp. Remove bacon, reserving 3 TBS (I don’t measure) of drippings in skillet. Discard remaining drippings. Crumble bacon and set aside.
  • Cook celery in bacon drippings over medium-high heat, stirring constantly, until tender. Add flour and next 5 ingredients, stirring until smooth. Cook 1 minute, stirring constantly, until mixture is slightly thickened. Stir in potatoes, green onions and pimiento (green pepper). Cook just until thoroughly heated, stirring gently to coat. Transfer to bowl. (I do not do these last steps. I add the diced veggies to the cooked, still warm potatoes in a bowl and toss. I like there to be some crunch in the salad). Sprinkle with crumbled bacon.

Yield: 6 servings

Per serving: 264 Calories; Fat 16.6 g

Cholesterol 19mg; Sodium 557mg

Sunday luncheon with family

We had a wonderful Sunday afternoon with family and our four-legged friends. Despite a pattern of wicked midday thunderstorms (yesterday, we lost power and all of the corn was flattened), we enjoyed some delicious food, wine and cheer. Good wine paired with delicious cheese and crackers were our start.

Here are some fresh goodies from the garden that were used to make raw beet salad (chioggia, red ace, bulls blood and golden beets) and were added to the zesty vinegar coleslaw (atomic red, purple dragon, yellow pak, sugarsnax and imperator carrots) to go with fresh sliced cucumbers in fresh dill with diced garden onions, steamed beet greens, BBQ beef back ribs, grilled thick cut pork chops, all chased with luscious ripe peaches and homemade tapioca pudding that Marge made. Mmmm good. I will be posting the BBQ rib recipe soon.

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