For a dedicated cook, a kitchen remodel can be a blessing. During the process, however, it seems much the opposite! I currently have no countertops, no stove, and no sink, so experimenting with recipes will have to wait a while. However, here are a couple of great potato salad recipes for those of you with access to a stove!

German Potato Salad

Joan Beishir, a paralegal I knew in Longview, shared her mother-in-law’s recipe with me, but warned it is not a skinny recipe! It is, however, delicious! I once took it to a family reunion, and a nephew, who was very wary about a warm potato salad, was surprisingly impressed. NOTE: I did not include the carrots in my version.

5 pounds potatoes, unpeeled

3 boiled eggs, diced

1/2 pound bacon, diced (Joan uses slab bacon.)

2 carrots, peeled and finely diced

1/2 to 1 cup celery, diced (adjust this according to your taste)

1 medium onion, diced

1-2 tablespoons parsley

For dressing:

½ cup bacon grease

½ cup white vinegar

¼ cup sugar

Boil potatoes until still firm. Cut large potatoes into chunks before cooking. (Don’t cook them as soft as you would for mashed potatoes. Potatoes will fall apart if they are not firm enough.) When potatoes are done, drain and set aside to cool slightly.

Fry bacon until crispy, then remove from bacon grease and set aside. Save the bacon grease for the dressing.

When potatoes are cool enough to handle, peel then slice into a large bowl. Add eggs, carrots, celery, onion and parsley. Carefully mix together.

Just before serving, make the dressing:

Pour bacon grease into a measuring cup. Add enough cooking oil to bring it up to ½ cup. Pour back into skillet. Add vinegar and sugar. Cook until boiling and sugar is dissolved. (You can adjust the dressing recipe if you like it a little juicier.) Pour dressing over potato mixture. Stir carefully until thoroughly blended and serve immediately.

German potato salad is served warm or at room temperature, so don’t refrigerate before serving. For leftovers, you can zap it in the microwave for a few minutes, or reheat in the top of a double boiler.

Potato Salad

For those who prefer cold potato salad, try this one.

6 med. potatoes, peeled and cut up

Salt to taste

1/4 c. mayonnaise

1 Tbsp. whole-grain mustard

1/2 med. onion

Pickles (Lots if you love them, go easy with them if you don’t.)

2 eggs, boiled and peeled

Boil potatoes in salted water until soft but not overcooked. Drain, saving the liquid for soup or some other use. Let potatoes cool somewhat, then add mayonnaise and mustard. While that mixture cools, cut up the onion and pickles. Use whatever pickles you like – dill, bread & butter, pickle relish, etc. Add the onions, pickles, and eggs to the potato mixture, gently stirring in the eggs last so they don’t disintegrate.

If you want to make it pretty, top it with some green onions and sliced boiled eggs, and maybe a sprinkle of paprika.

Refrigerate until ready to serve.

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Mona Tucker writes her “From the Hart” recipe column on the first Wednesdays of the month.