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Fall Recipes

We're officially breaking out the recipes for Fall, and I love potato salad. Being a Texan, I was raised on the traditional Southern cold potato salad, but that doesn't mean we should ignore other types. The German-style potato salad served warm is fantastic this time of year.


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German Potato Salad

The Germans make their potato salad using vinegar and bacon bits. It's also served warm. Enjoy this with brats and a cold Texas beer. Bring this to a tailgate party!

  • 8 medium baking potatoes (russets), peeled
  • 1/2 cup apple cider vinegar
  • 4 teaspoons sugar
  • 2 teaspoons salt (divided)
  • 10 slices bacon
  • 1/4 cup bacon drippings
  • 3/4 cup finely chopped onion
  • freshly ground black pepper, to taste
  • Peel the potatoes and cook in salted water (1 teaspoon salt) just until they can be easily pierced with a fork. Drain. When potatoes are cool enough to handle, cut into bite-size pieces.
  • Combine vinegar, sugar and remaining 1 teaspoon salt, and set aside.
  • In a large skillet, fry the bacon until crisp; remove and crumble. Drain bacon drippings from the skillet reserving 1/4 cup. Return 1/4 cup bacon drippings to skillet, and sauté the chopped onion just until softened. Add the vinegar mixture to the skillet and bring to a boil.
  • Immediately add the chopped potatoes and crumbled bacon. Gently toss until heated through. Add black pepper to taste, and serve at once.
  • Notes: This recipe makes about 8 generous servings. However, in the unlikely event you have any left over, it's great, served cold, the next day.

    The serving dishes in our photograph are Fiesta dinnerware.

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