Happy Friday, y’all! Our weekend will be busy – the beginning of apple season is upon us and the apple sauce and apple butter we canned last year was such a great thing to have all year long that we’re going to do it again this year.
The orchard we get our apples from also makes the best apple cider I’ve ever tasted in my life, and since it’s clear (they do something to keep it from being cloudy like a lot of commercial cider) I’m going to make some of it into apple cider jelly to can. If that turns out well, I’m also going to make hot pepper jelly with it too.
We’ll also be driving out to Kent this evening after work – The Young One has requested to come home for the weekend. He must be out of clean clothes and dorm snacks.
There are also only 3 or 4 weeks left for our CSA, which makes me a bit sad, but the stuff we’re getting is just wonderful (I love late summer/early autumn). Over the last few weeks we received yukon gold and baby red potatoes; this week we’re getting fingerlings. We don’t eat a whole lot of white potatoes these days, and rarely buy them, but when we get them in our CSA share I have absolutely no problem cooking and eating them.
So when I decided to make my very un-authentic Jaeger Schnitzel, I thought that Hot German Potato Salad might go quite nicely with it. It turned out to be a great idea, and it wasn’t hard to modify it to fit our diet, especially since most recipes call for small amounts of white flour and sugar. And, like with the Jaeger Scnitzel, we both absolutely loved it.
It’s a little more involved than your garden-variety picnic potato salad but is completely worth it, and it’s got that great sweet-and-sour thing going on.
Click the image to enlarge
- 2 pounds small red potatoes, halved
- 4 ounces thick-sliced bacon, diced
- 1 medium onion, diced
- 1 tablespoon tapioca flour
- 1 tablespoon honey
- 1/2 teaspoon kosher sea salt
- 1/4 teaspoon celery seed
- freshly ground black pepper, to taste
- 1/2 cup water
- 1/4 cup cider vinegar
- Place the potatoes in 3-quart saucepan with a tablespoon of salt; add enough water just to cover. Bring to a boil and cook until the potatoes are just fork tender, 15 to 20 minutes. Drain and set aside.
- In a 12-inch skillet, cook bacon over medium-low until crisp. Remove with a slotted spoon; drain on paper towels. Set aside.
- Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the tapioca flour, honey, salt, celery seed and pepper. Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
- Whisk the water and vinegar into onion mixture. Return to the heat and bring to a boil, stirring constantly, until thickened.
- Reduce the heat to medium-low and stir in potatoes and bacon. Continue cooking, stirring gently to coat potatoes, until they are heated through. Serve warm.
- Nutrition (per serving): 232 calories, 8.7g total fat, 12.9mg cholesterol, 325.4mg sodium, 900.7mg potassium, 33.4g carbohydrates, 2.8g fiber, 3.8g sugar, 5.6g protein