Foodieobsessed's Blog

Warm German Potato salad

This has been a family favorite of mine for years. Originally got this from a fabulous Weight Watchers entertaining cookbook. I can’t say how “authentic” it is but I can say it is delicious! I am not a fan of mayonnaise based potato salad but this one is delicious and tangy and best of all involves BACON! Fabulous for a summer barbecue or side dish.

This is great warm or cold. I have also added a pound of blanched green beans to sneak in another veggie. Double the dressing if you do this!

German Potato Salad

2 pounds small red potatoes (bite sized or cut into bite size)
4 slices bacon
1/2 red onion (sliced)
1 tsp sugar
1 tbs bacon grease (saved from cooking bacon)
2 tbs red wine vinegar
1 tbs Dijon mustard
Salt and pepper to taste
1. Cut bacon slices into small pieces and cook on medium low heat until crunchy. Place bacon on a paper towel and drain all but 1 tbs of bacon fat. Put pan back on heat.

2. Add onions to bacon pan, season liberally and cook for 5-10 minutes until tender.

3. While onions are cooking cover potatoes in cold water and 2 tsp of salt. Bring to a boil and cook until tender. Set aside (do not run under cold water).

4. In onion and bacon pan add sugar, vinegar, and mustard and whisk. Season with salt and pepper and toss with potatoes (make sure they are still warm when you do this)! There may be some dressing at bottom of the bowl but it will soak into the potatoes. Let set for at least 20 minutes before serving.



Potato Cakes

I usually call these “potato pancakes” because that is what my Grandmother called them. In reality they are more of a “potato cake” and not just the shredded pancakes I think of when I think “potato pancake” now.

In my house it is a rare day when we just “have” left over mashed potatoes. Generally I am pretty good at eyeballing how many potatoes to boil for just the two of us and we definitely eat them all. But when I think ahead and have some forethought I love to throw these together.

Some suggestions to zing these up: Sour cream and chive? Amazing. Add about 1TBS more flour if your “batter” is too wet. You can make these “double stuffed” with adding some bacon, cheddar, and sour cream in the mix. You can make them into mini-cakes to serve for an appetizer or full size. I like mine with ketchup. This recipe is dependent of course on what kind of potato you use and how you like your mashers.

Potato Cakes

2 cups prepared mashed potatoes (however you like them, or boil 2-4 russets and mash them)

1/4 cup mik

1 egg

1/2 cup flour

1 TSP baking soda

Your fixins’ (whatever you want to add to make them “new” and not just a left over”

1 TBS Butter (or 1/2 tablespoon butter 1/2 tablespoon oil, do not not use butter!!)

1. Mix potatoes, egg, milk thoroughly. Add flour and fixins’ and mix until just combined.

2. Add butter to a medium deep skillet over medium heat. Let melt.

3. Drop potato mixture by the spoonfull (it should be like pancake batter). Fry until golden brown (3-4 minutes per side).

These are great with anything and a sneaky way to use up some left overs if you are able to not eat all of the mashed potatoes.


Potato Leek Soup

This is a basic potato leek soup that my good friend Laura has been telling me about for years. Not, literally. She keeps asking me why I don’t make it. Well I should have!

Every week I get a box from our local co-op filled to the brimm with leafy and delicious winter vegetables. This week it happened to have some potatoes and leeks. This is a very basic recipe and is so tasty and easy, especially if you have an immersion (stick) blender. I made it low calorie friendly so for all of you weight watchers out there–four servings at three points a piece! What a deal.

If you would like to add some herbs please feel free! Thyme, terragon, parsley or any kind of green herb would be in this.

Potato Leek Soup

2 slices of bacon, cut into lardens (little pieces)

2-3 leeks, cleaned and sliced

3 large russet potatoes (about 1lb), diced

1 tbs flour

2 cups (1 can) chicken broth

4 cups water

1/2 cup half and half

Salt and pepper to taste


Cook bacon until crispy. Remove from pan and drain on paper towels, reserve. Leave fat. Add leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and salt and pepper.

Puree soup in a blender. Add salt and pepper to taste.

Serves 4.