Sweet and Sour German Potato Salad

This warm and tangy salad is delicious with grilled bratwurst or any kind of barbeque. It holds its own alongside other flavorful foods. Mom used to make this when we were growing up- it is sweet and salty with the familiar potato to soak up all the wonderful dressing.

For the salad:
6 large Maine potatoes
1 large Vidalia onion

For the dressing:

1 lb bacon, diced
3⁄4 c finely chopped yellow onion
3 T flour
1⁄2 c white vinegar
3⁄4 c water
3 T sugar
1 T celery seeds
1 1⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and onion. Peel the potatoes if you like. Cut the potatoes and onion into quarters. In a large saucepan boil the potatoes and onion until the potatoes are fork tender but not mushy. Drain the water (reserving it if you are making foccacia). Let the potatoes cool. When they are cool enough to handle chop them into bite-sized pieces. Slice the onion into bite sized pieces.

In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon, crumble and set aside.

Add the 3⁄4 c onion to bacon fat in pan and cook 5-8 minutes till onion is soft. With a slotted spoon, remove onion and set aside with bacon.

Whisk flour into bacon fat. Add the vinegar, water, celery seeds, sugar, salt and pepper. Heat to a boil. Set pan on medium heat and cook till thickened.

Add potatoes, cooked Vidalia onion, bacon and sautéed onion. Gently stir to coat the potatoes. Serve while warm.

Thinking of Spring and New Potatoes

It's raining today and almost all of the snow has disappeared. The only lump left is at the base of the driveway, the remains of the mountain the plow pushed down the hill all winter. This means it's time to start some seeds on the porch and get ready for planting. I thought I'd try tomatillos this year. The herbs are always a joy to see emerge. Their tender little shoots determined to see the sun. After our trip out west to see Todd and Rebecca, we'll get started in the garden. This recipe makes me think of spring...

Dilled New Potato Salad

Unlike the traditional Maine potato salad this one is lighter and flavored with fresh dill and lemon. It has a delightful taste. Try it using low fat ingredients if you like. It is especially beautiful garnished with nasturtiums or pansies. The nasturtiums are peppery and add a nice flavor to the lemon and dill.
For the salad:
• 2 lbs very small new Maine potatoes
• 2 baby Vidalia onions
• 2 hard-boiled eggs peeled and chopped
• 1 c grated carrots
For the dressing:
• 2/3 c sour cream
• 1 c Mayonnaise
• 3 T chopped fresh dill
• 3 T chopped fresh parsley
• 1/4 c fresh lemon juice
• 2 t minced lemon zest
• 1/2 t salt
• 1/ 2 t white pepper
Wash the potatoes well and cook in salted boiling water until just tender (but not mushy). Chunk them until they are in bite-sized pieces. Slice the baby Vidalia onions thinly and toss with the potatoes. Place all the vegetables in a large bowl and toss gently.

In a small bowl whisk together the dressing ingredients. Pour over vegetables and toss gently to coat. Make sure you don’t “smoosh” the potatoes.

Garnish with edible and colorful flowers.