Summer Cook-out Foods (cont.)

Labor Day is far-too-rapidly approaching, but if the summer is over, why not send it out with a delicious bang?  From now through Labor Day weekend, we will be highlighting healthy dishes perfect for celebrating summer.
I always associate this recipe with my aunt, maybe for no other reason than both are favorites of mine.  Her recipe calls for bacon drippings, but after making it without, I realized that I could not tell the difference.  This recipe is bursting with flavor and a healthy alternative to the mayo-laden white mush that many call potato salad.  Be warned, though, this is recipe takes some time, as there is a considerable amount of chopping and is best if prepared ahead of time.

Aunt Jackie's German Potato Salad 

(serves 6)

10 medium red potatoes 
6 slices center-cut bacon   
1c celery
5 green onions
1/2c white vinegar
2t sugar 
1t salt
1.5t dry mustard
1/4t pepper

Prepare bacon in the microwave by placing uncooked pieces between paper towels and then placing them between a folded section of newspaper, as this will help to eliminate un-needed grease and make for easy clean-up.


Boil potatoes in salted water until cooked.  Combine chopped ingredients in a bowl.  Mix vinegar, sugar, salt, mustard, and pepper in a bowl and pour over chopped ingredients.  Allow to sit for at least two hours before serving, stirring occasionally. Once it has sat, you should add more vinegar or salt to taste.  Heat before serving.