Cooking Up A StormI LOVE to cook. I really do. I love using every possible bowl, pot, and kitchen utensil to really cook up a storm - and as it is summer time everyone is having a BBQ all the time so I do get asked constantly to bring things. The down side is everyone asks me to bring the same things OVER AND OVER again.
"Kristin! I LOOOOVE your potato salad...would you bring some?"
"Kristin can bring the guac - its the best!"
"Kristin, can I put you down for potato salad...and guacamole?"
I mean, seriously, I have other talents. One time I did get to bring pretzel jello, but only because Lisa wasn't comming. Next time I'm just going to bring something else and tell them tough luck. I have other talents!!!
And that being said, make your OWN awesome potato salad:
Kristin's modified German Potato Salad:
4-ish lbs of red potatos, cubed small 3/4 lb of bacon, cooked, crumbled 1 lg yellow onion, chopped 6 eggs (plus 4 or so more hard-boiled and chopped if desired) 1 bunch green onion, chopped 3/4 cup cider vinegar 3/4 cup minus 3 Tbsp cane sugar salt and pepper to taste
1. Boil the cubed potatoes until soft, drain
2. In a seperate pan, with 1 Tbsp of bacon grease, sautee 1/2 the chopped onion. Scramble the 6 eggs, add vinegar and sugar. Mix VERY well. Pour over the sauteed onions, reduce to medium-high heat. Stir continuously.
3. The MOMENT you see the egg start to cook pour all over the potatos, turn to med-high heat, stir continuously. Add add'l 1/2 of raw chopped onion, green onion, and bacon crumbles.
4. Continue to stir so potatos become mostly mashed and the mixture has cooked through. (Add hard boiled-eggs at this point if desired).
5. Turn off heat, cover, and allow to sit for 15 minutes. Serve warm (or refridgerate and serve cold later). |