Potato Salad for Oktoberfest
I was thinking the other day just how much we use vinegar. Both cider and clear are used on a weekly basis at our house, not just for food but for cleaning. There are books written about the wonders of vinegar, and this condiment has an ancient history, one that dates back to Bible days.
A type of wine vinegar was a drink for Caesar’s armies to quench their thirst and give them strength. Today folks make a drink of cider vinegar sweetened with honey.
I like to use organic cider vinegar when making salads, like this delicious stovetop German potato salad. Organic cider vinegar contains the “mother,” that’s the very good thing that makes the vinegar so healthy. It looks like a filmy sediment at the bottom of the bottle.
STOVETOP GERMAN POTATO SALAD FOR OKTOBERFEST
- 5 slices of bacon
- 6 cups cooked, sliced potatoes
- 1 small Bermuda onion, chopped
- 2 tablespoons flour
- 2/3 cup cider vinegar
- 1 1/3 cup water
- 1/4 cup sugar
- salt and pepper
Fry bacon until crisp. Drain and reserve 3 tablespoons drippings. Crumble bacon. Sauté onion in drippings until tender. Blend in flour, then stir in cider vinegar and water. Boil until thickened slightly and add sugar. Add salt and pepper to taste. Now taste and see if you want to add more vinegar, water, sugar, whatever.
Pour over bacon and 6 cups sliced cooked potatoes and keep warm until served.
Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist, the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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