Monday, March 2, 2009

German potato salad

  • 5 pounds red potatoes
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • fresh parsley, chopped fine
  • dried mustard
  • kosher salt
  • 5 strips bacon, cooked and chopped
  • 1 large white onion, diced

Peel potatoes about 80% (I like to leave some skin on, but not too much) and cut into similar bite sized pieces. In bottom of crock pot whisk together vinegar and sugar with a generous shake of dried mustard. Add potatoes, bacon and onion to pot, stir and season with salt. Cook on high for two hours, then cook on low for 8-10 hours. Add parsley in last 20 minutes of cooking. Serve warm.

The dish: Keeping with the "you can cook anything in a crock pot" theme comes this warm potato salad. This was cooked in my crock pot which is about 5 years old. Depending on the age of yours you may need to adjust cooking times slightly. This dish is best done the first time while you're home and can keep an eye on things, making sure the potatoes cook. As you can see in the picture I got cocky and went out for the afternoon and came home to slightly mashed potato salad, no big deal though. I advise against using any slow cooker that's not a real Rival Crock Pot, many cheaper knock offs cook unevenly and don't seal as nicely. There are a few higher end cookers from companies like Kitchen Aid, but I can't see dropping $100 on something that's an imitation of the $40 namesake.

No comments:

Post a Comment