German Potato Salad
This weekend is Labor Day Weekend and it marks the unofficial end of summer. Luckily, San Diegans have the entire month of September, where the weather is typically the best of the year!
Labor Day is the last long weekend for a while and usually consists of parties, barbecues, or picnics with friends and family.
Need a few menu ideas for the weekend? Well, a few of the most inexpensive items at the grocery store are beans, potatoes, and eggs. Use these inexpensive items to make a couple tasty side dishes for any Labor Day festivity. These three “budget” ingredients are the main attraction in the two recipes below.
German Potato Salad
• 1 1/2 pounds small potatoes (any waxy variety would work- fingerling, yellow, new potatoes, etc)
• 4 slices of bacon, chopped into small pieces (just regular pork bacon...no need to try to turn a turkey into a pig!)
• 4 eggs (hard boil three of them, set the other to the side)
• 1 small yellow onion, cut into thin slices
• 1/2 cup chopped fresh flat leaf (or Italian) parsley
• 2 tablespoons dijon mustard
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
1. In one pot, hard boil 3 of the eggs, set aside.
2. If necessary, cut the potatoes into large bite sized pieces.
3. In a separate pot, boil the potatoes until fork tender. don't over cook, you don't want them falling apart.
4. Once potatoes are done, drain them, and stick them back in their pot for 5-10 minutes to dry out.
5. Chop the hard boiled eggs and combine with potatoes in a large bowl.
6. Heat a non-stick skillet over medium heat, and add the bacon pieces. Allow to cook for about 7 minutes in order to render some of the fat. Once bacon is crisp, add it to the bowl of potatoes and hard boiled eggs.
7. Slowly cook the onions in the bacon grease, until they are soft and caramelized (about 10 minutes).
8. Whisk together the vinegar, sugar, and dijon mustard and add to the cooked onions (keep heat on medium) and stir all together.
9. Now, take the fourth egg and beat it in a small bowl. Slowly add it to the skillet with the onions, etc and stir constantly so that the egg doesn't scramble, but still cooks and thickens the sauce. This will take about a minute.
10. Pour the sauce over the potatoes, add the chopped parsley, and stir all together.
11. Set in refrigerator for a few hours before serving so that the tastes can mingle. Taste before serving and add salt and pepper, if necessary.
Slow Cooked Baked Beans
-One 14 ounce can of cannellini beans
-One 14 ounce can of black beans
-One 14 ounce can of red kidney beans
-4 large slices of center cut bacon, chopped into large chunks (un-cooked)
-One small onion, diced
-One large tomato, diced
-1/2 cup barbecue sauce (any brand is fine)
-1/4 cup apple cider vinegar
-1/4 cup brown sugar
-1 tablespoon salt
-1/2 tablespoon pepper
1. Drain and rinse the cans of beans and add to the pot of a slow cooker.
2. Chop the bacon, onion, and tomato and add to the slow cooker pot.
3. Add the remaining ingredients, stir all together, and turn on the slow cooker.
4. Cook on low for 4-5 hours.
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For more info: Check out more great recipes on Regina's blog, Taste. Questions? Comments? Please send an email to favoritetastes@gmail.com.
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