Old style German potato salad
Jul 31, 2018 00:52:00 #
Okay for those of you into healthy eating, probably not for you 
Boil 10 lbs unpeeled red potatoes to still firm
In a large frying pan fry up a pound of bacon. Remove the bacon, leave the grease. Crumble the bacon.
Pour 1 cup vinegar (red) and 1/4 cup water in the bacon grease bring to a boil.
Pour 1 1/2 cups sugar and mix into boiling grease and vinegar.
Whip four eggs and pour them into the mixture. Continue to whip so they just thicken the sauce and don't solidify.
Pour mixture in a large bowl.
Slice the potatoes into the mixture.
Mix in the crumbled bacon
Can be served warm or cold, but it's better warm (not hot)
And that's how grandma (And now i) make German potatoes salad. Whole family loves it. It's work, but yummy. You can add more vinegar if you like it a little more tart. Or more sugar if you like it sweeter.
Boil 10 lbs unpeeled red potatoes to still firm
In a large frying pan fry up a pound of bacon. Remove the bacon, leave the grease. Crumble the bacon.
Pour 1 cup vinegar (red) and 1/4 cup water in the bacon grease bring to a boil.
Pour 1 1/2 cups sugar and mix into boiling grease and vinegar.
Whip four eggs and pour them into the mixture. Continue to whip so they just thicken the sauce and don't solidify.
Pour mixture in a large bowl.
Slice the potatoes into the mixture.
Mix in the crumbled bacon
Can be served warm or cold, but it's better warm (not hot)
And that's how grandma (And now i) make German potatoes salad. Whole family loves it. It's work, but yummy. You can add more vinegar if you like it a little more tart. Or more sugar if you like it sweeter.
Jul 31, 2018 13:58:55 #
debeda wrote:
Okay for those of you into healthy eating, probabl... (show quote)
How do eggs poured into boiling grease and vinegar not solidify?
Jul 31, 2018 14:02:27 #
pafret wrote:
How do eggs poured into boiling grease and vinegar not solidify?
You whip them first and continue to whip. There's already bacon grease, water, vinegar and sugar in there. You'll get some streaks of egg whites but it works. Been making it for years. It's really delicious. My grandma's recipe.
Jul 31, 2018 15:45:55 #
Jul 31, 2018 19:18:05 #
debeda wrote:
You whip them first and continue to whip. There's already bacon grease, water, vinegar and sugar in there. You'll get some streaks of egg whites but it works. Been making it for years. It's really delicious. My grandma's recipe.
Are you tempering the eggs before adding? My wife loved this stuff and tried to make it many times with no success. I used to tell her it was because she was half Irish and that half dominated her cooking skills.
Jul 31, 2018 22:08:17 #
yep it really is 
Jul 31, 2018 22:12:45 #
pafret wrote:
Are you tempering the eggs before adding? My wife loved this stuff and tried to make it many times with no success. I used to tell her it was because she was half Irish and that half dominated her cooking skills.
Lol I don't know what tempering is. I just whip them with a fork or heavy whisk then stir that into the mixture in the fry pan. You need to keep stirring briskly, then take it off the stove and continue to stir till the sauce is slightly thick. Then pour it over the potatoes and you're in business.
Jul 31, 2018 22:16:30 #
pafret wrote:
Are you tempering the eggs before adding? My wife loved this stuff and tried to make it many times with no success. I used to tell her it was because she was half Irish and that half dominated her cooking skills.
I'm mostly German but I've got a little Irish in there too! Actually her problem was probably the recipes. I've tried store bought and I find the taste yucky
Jul 31, 2018 23:40:48 #
debeda wrote:
Lol I don't know what tempering is. I just whip them with a fork or heavy whisk then stir that into the mixture in the fry pan. You need to keep stirring briskly, then take it off the stove and continue to stir till the sauce is slightly thick. Then pour it over the potatoes and you're in business.
Tempering is almost the same, you whip the eggs and add a very small amount of the hot fluid to the whipped eggs and continue whipping. Repeat, and repeat again until you have the eggs near to the temperature of the hot liquid then add all together and continue whipping until the sauce is thickened.
I will give this a try tomorrow.
Aug 1, 2018 00:24:35 #
pafret wrote:
Tempering is almost the same, you whip the eggs and add a very small amount of the hot fluid to the whipped eggs and continue whipping. Repeat, and repeat again until you have the eggs near to the temperature of the hot liquid then add all together and continue whipping until the sauce is thickened.
I will give this a try tomorrow.
I will give this a try tomorrow.
Oh excellent!! Let me know how you like it
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