I know it seems like summer is coming to a close, but in our house, September means BBQs! I’ve always found the weather in September to be better than July, and fewer of our friends are on vacation. With the back to school craziness, they all seem thrilled for the excuse to escape the kitchen and head to our place for a meal.
It wouldn’t be a BBQ without potato salad, and I want to share a few of my favourite potato salad recipes.
First, my go to potato salad is from my mother-in-law’s recipe. It’s a basic, mayo based salad that includes pickles – in our case, always homemade garlic pickles, but you can substitute store bought of course. My friend Elizabeth posted the exact recipe on her Rolling Spoon blog from HER mother’s recipe. It’s a classic folks – be sure to try it.
Another favourite in our house is a warm German potato salad. There’s no mayo in this one, and it has a distinctly sweet flavour that will leave you craving more.
Warm German Potato Salad
1 bag mini potatoes, washed and halved or quartered
4 slices bacon
2 cups shredded savoy cabbage
1 small onion, diced
1/4 cup white vinegar
1/2 cup water
3 tablespoons white sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
½ tsp celery seed
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion and cabbage to the bacon grease and sauté over medium heat until browned. Add the vinegar, water, sugar, salt, celery seed and pepper to the pan. Bring to a boil, then add the potatoes. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.