- 2 pounds small starchy (yellow or red) potatoes
- 2 slices of good quality no nitrite bacon -cut into tiny bits
- 2 tablespoons organic brown sugar
- 2 tablespoons organic apple cider vinegar
- Boil potatoes till just tender.
- Allow to cool till you can cut them up.
- Fry bacon until crisp.
- Add brown sugar to the bacon fat and pieces in the pan.
- Add apple cider vinegar to pan.
- Allow the sauce to come to a simmer, melting the sugar.
- Cut the potatoes into bite sized pieces
- Add potato pieces to pan
- Stir to coat.
- Serve warm
Pennsylvania Dutch recipes seem to permeate my thoughts for fall meals this week.
Perhaps it is that those homey, hot wet meals are just so simple to prepare, hold well and are incredibly frugal.
Fall brings a remembrance of when I inherited these recipes from an old cookbook of my first husband’s grandmother. Reminds me that they are truly timeless.
Great cooks have always been frugal cooks.
Wasting food is just a crime. Using up even the tiniest pieces of bacon was how you managed to feed a family.
When I saw these tiny potatoes at the Farmer’s market yesterday, I was overjoyed. Time for Warm German Potato salad again.
My farmer was explaining how the cool spring and summer had made the potatoes not produce as many large potatoes as typical, they were prolific in these minis.
Got to love serendipity.
Realizing somehow I hadn’t pulled out this cookbook in over 15 years, that my girls had never enjoyed this salad?
I felt a bit like I had been holding back an entire part of my history.
Yes, I know that our girls are not related to Chris, but he was a big part of my story, my path.
His death is what inspired me to go into my medical career after all.
I think I’m going to be reworking some of the other recipes during this fall and winter.
Shoo Fly Pie anyone?