A week or so ago Hubby was planning to make his mom’s potato salad but found he only had potatoes from the ingredient list. So now I decide to make potato salad and look into the Soulard Market cookbook and find Bevo German Potato alad. Well, I am not cooking 5 pounds of potatoes and really do not want 1 1/2 cups of sugar either. I am adding green beans, just for fun. Here is my version of Green and White Potato Salad!
(I am slicing all of the vegetables with my handy-dandy Rapid Prep Mandoline from Pampered Chef. I try to support my daughter’s business efforts. I like slicing and chopping by hand but this is a cool tool.)
- about 3 pounds of potatoes, sliced and cooked
- 1 medium white onion, sliced thin
- 1 green bell pepper, sliced thin
- 1-2 cups frozen green beans, throw in the pot with the potatoes when the potatoes are almost cooked
- 3 ribs of celery, sliced thin
- handful of fresh parsley, my herb garden is not exactly flourishing but hasn’t died!
- handful of bacon, fried, and made into bits
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/2 cup water
- salt and pepper to taste
I have not cooked potatoes for ages so am not exactly sure how long to cook nor when they are actually done. I buy bacon ends and pieces so that is what I used. Be sure to save the drippings.
Slice all the vegetables except the green beans. Put the sugar, cider, water and bacon drippings into a small sauce pan, whisk, and boil. The original recipe called for flour and reducing this to the consistency of a white sauce. I did not do this. I just boiled it for about 5 minutes.
Put all vegetable in bowl. Toss with the salad dressing. I sliced the potatoes too thin so have a little bit of mush when tossing. But the dressing tastes yummy!
We are having this with barbecued ribs. Happy Father’s Day to all fathers and father-like figures.