German Potato Salad

This is my new favorite GPS. This is traditionally served warm.

2-3 pounds Yukon gold or yellow potatoes
1/2 -1 pound bacon
1 yellow onion, diced
1 box chicken stock
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
2 tablespoons mined chives, dehydrated okay

Gently scrub the potatoes and add in one layer into a pot, add chicken stock. Add water so that the potatoes are covered with about 2 inches liquid. Bring the potatoes to a boil and continue to boil for 15 – 20 minutes until the potatoes are cooked but not mushy. I poke at them with a bamboo skewer to test for doneness. Drain liquid. Add cold water and ice and cool the potatoes for 5 minutes. Drain the cold water and pat the potatoes dry.

Slice the uncooked bacon into 1/2 inch pieces and add to a large skillet and cook on medium-high until golden brown. Remove the skillet from the heat. Take out the cooked bacon pieces and dry them in a few paper towels. Remove all but 1/4 cup of the bacon grease.

Reheat the large skillet and add the diced onion. Cook the onion until translucent, about 5 minutes. Add the vinegar, sugar and mustard and continue to cook until a sauce begins to form, about 5 minutes.

Slice the potatoes into 1/4 inch pieces. Add potatoes to the onion mixture and gently mix. Add most of the chives. Add the remaining potatoes and gently toss. You may want to move the mixture to a larger bowl to mix thoroughly.

After transferring to the serving bowl, sprinkle with the rest of the chives.


Spring Cucumber Salad

I invented this salad with things I had around the kitchen. I’ve made it twice already.

I made this with Truvia, so if you don’t like Truvia then add 4 tablespoons of sugar.

Prep time: 15 minutes, plus 1 hour to marinate

1/2 cup carrots, julienned
1 large cucumber, sliced 1/8 inch thin
1 large red onion, sliced 1/8 inch thin
2 green onions, sliced on long diagonal
1 cup rice vinegar
1/4 cup Aji-Mirin sweet rice cooking seasoning
1 tablespoon dill
1 tablespoon and 1 teaspoon Truvia sweetener
1 tablespoon lemon juice
1/2 teaspoon salt
Fresh ground pepper to taste

Prepare the carrot, cucumber, and purple onion on the mandolin slicer, set to 1/8 inch thin. Use the julienne setting for the carrots. Pre-cut carrots from the store can be used. Slice the green onion on a long diagonal. Place all vegetables in a non reactive mixing bowl.

In a small bowl. Mix the Truvia, dill, salt, and pepper. Add the rice vinegar, Aji-Mirin, and lemon juice to the bowl and mix. Pour the mix over the vegetables and combine with a slotted spoon. Cover with plastic wrap, removing as much air as you can.

Refrigerate for at least one hour, best over night. Swish the liquid through the vegetables as desired. Also great as a relish with frankfurters.