I guess this post is the blog version of the TV “clip show”. You know, the cop-out shows in which something happens, such as our protagonist getting hit on the head with a bowling ball causing amnesia (I hate it when that happens), which necessitates the relating of various past episodes (and being able to use already shot footage), therefore jogging the memory of our hero until at the end his memory is completely restored and ready for more zany hijinks the following week.
Hmmm, I think I got a little off track here. What I really am trying to do, after noticing that the past couple days, people have been visiting my site after searching for Oktoberfest recipes. Since I have a few recipes that are perfect for the occasion, I thought it would be helpful to put links for them all in one spot.
A Super Quick Pressure Cooker Version of Classic German Potato Salad
Classic? Maybe. Traditional? I’m not so sure.
The first time I set this dish in front of the S.O., who is from Germany, she asked me what it was. I replied, “Warm Potato Salad, like in Germany!”
“That’s news to me. I’ve never had warm potato salad in my life, and I used to have potato salad all the time in Germany!” was her reply.
Of course, it’s entirely possible that it is a regional thing, and she happens to be from the “Cold Potato Salad” area of Germany.
But, authentic or not, one thing for sure is that this is pretty dang tasty.
And also, a disclaimer: just because this is mayo-free, it is by no means “low-cal” or “healthy.” It is full of bacon-y goodness. If you are in the market for something a little lighter and healthier, give the “Italian Potato Salad” a try at hippressurecooking.com. It looks delicious as well.
The most time-consuming thing about this recipe is cooking the bacon. Once the bacon is cooked, everything else just takes a few minutes. If you plan ahead (I never can, but maybe you can), cook some extra bacon for breakfast one day, and save it (along with some of the grease), and this will go even quicker.
I used small red potatoes, and cut them into around 1/2″-3/4″ chunks. And try to get extra thick bacon, it works best with this dish.
After opening, adjust the salt and pepper to taste, making sure it has cooled enough to taste first. Or should I say: “Making thure it ith cool enough to tathte firtht (the tongue bandages come off next week). You may not need much salt depending on what bacon you use.
This goes great with sausage and sauerkraut (of course), but also could be a good alternative to fries, served with a corned beef sandwich or hot dog.
I usually serve this just a little warm, not “hot”, but I have also had it cold and it is good that way, too.
So give it a try for the true taste of the “Old Country” (if by “Old Country” you mean somewhere in Minnesota).