8 waxy potatoes boiled until just tender
8 slices of bacon, diced
2 large onions, diced
4 tablespoon sugar
2 tablespoon flour
1 teaspoon salt
1/4 cup white vinegar
1 1/2 cups water

fry bacon until crispy. Remove bacon from pan. Reserve 4 tablespoons
fat in pan.
Saute the diced onions until golden and tender in the reserved bacon
fat.
Add the flour, sugar and salt mixture to the onions. Stir and cook
for about a minute. Add the vinegar and water mixture. Continue to
cook and stir until mixture thickens.
Add sliced, cooked potatoes and diced bacon and mix gently.
Serve warm.
Janet US

Janet Bostwick > wrote:

[snippage throughout]

> 8 waxy potatoes boiled until just tender

> 4 tablespoon sugar
> 2 tablespoon flour

Hm...

On Tue, 23 Sep 2014 22:50:39 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>[snippage throughout]
>
>> 8 waxy potatoes boiled until just tender
>
>> 4 tablespoon sugar
>> 2 tablespoon flour
>
>Hm...

I can't read your mind. Hm??? My recipe is indeed genuine. From my
mother, from her mother, from Deutschland.
Janet US

Janet Bostwick > wrote:

> (Victor Sack) wrote:
>
> >Janet Bostwick > wrote:
> >
> >[snippage throughout]
> >
> >> 8 waxy potatoes boiled until just tender
> >
> >> 4 tablespoon sugar
> >> 2 tablespoon flour
> >
> >Hm...
>
> I can't read your mind. Hm??? My recipe is indeed genuine. From my
> mother, from her mother, from Deutschland.

Bet you anything it is not from anywhere in Deutschland. No matter,
though - 4 tablespoons sugar for 8 potatoes?

Victor

On Tue, 23 Sep 2014 23:55:40 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>> (Victor Sack) wrote:
>>
>> >Janet Bostwick > wrote:
>> >
>> >[snippage throughout]
>> >
>> >> 8 waxy potatoes boiled until just tender
>> >
>> >> 4 tablespoon sugar
>> >> 2 tablespoon flour
>> >
>> >Hm...
>>
>> I can't read your mind. Hm??? My recipe is indeed genuine. From my
>> mother, from her mother, from Deutschland.
>
>Bet you anything it is not from anywhere in Deutschland. No matter,
>though - 4 tablespoons sugar for 8 potatoes?
>
>Victor
Yes.

Janet US

On Tuesday, September 23, 2014 10:55:40 PM UTC+1, Victor Sack wrote:
> Janet Bostwick > wrote:
(Victor Sack) wrote:
Janet Bostwick > wrote:


[snippage throughout]

8 waxy potatoes boiled until just tender
4 tablespoon sugar
2 tablespoon flour

Hm...
-

I can't read your mind. Hm??? My recipe is indeed genuine. From my
mother, from her mother, from Deutschland.
-

Bet you anything it is not from anywhere in Deutschland. No matter,
though - 4 tablespoons sugar for 8 potatoes?

Victor
-

My mother was from Austria and potato salad was just:

waxy potatoes
onions sliced
malt vinegar
water
pinch of sugar
pinch of salt
smoked bacon (optional)

Cherry

On Tue, 23 Sep 2014 23:55:40 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>> (Victor Sack) wrote:
>>
>> >Janet Bostwick > wrote:
>> >
>> >[snippage throughout]
>> >
>> >> 8 waxy potatoes boiled until just tender
>> >
>> >> 4 tablespoon sugar
>> >> 2 tablespoon flour
>> >
>> >Hm...
>>
>> I can't read your mind. Hm??? My recipe is indeed genuine. From my
>> mother, from her mother, from Deutschland.
>
>Bet you anything it is not from anywhere in Deutschland. No matter,
>though - 4 tablespoons sugar for 8 potatoes?
>
>Victor


I have seen many recipes for kartoffelsalat - in German - some do not
have sugar, some do, and the ones that do vary greatly in the amount
they use. Heck, I even have one recipe that includes herring.

I am not going to drag cookbooks off the shelf for scanning, but even
a quick Google shows variations.

http://www.chefkoch.de/rs/s0/kartoff...t/Rezepte.html

Boron

On Tue, 23 Sep 2014 20:03:23 -0400, Boron Elgar
> wrote:
snip
>
>I am not going to drag cookbooks off the shelf for scanning, but even
>a quick Google shows variations.
>
>http://www.chefkoch.de/rs/s0/kartoff...t/Rezepte.html
>
>Boron
>
Hey G.
That is why I simply replied 'yes.'
This is a basic item that every hausfrau would fix as she liked it.
Mine is the Warmer Kartoffelsalat mit Speck -- with a bit more sauce
than shown in the photos. No dill in mine.
I made it just yesterday. I should have taken photos.
Janet US

On 9/23/2014 7:00 PM, Janet Bostwick wrote:
> On Tue, 23 Sep 2014 23:55:40 +0200, (Victor Sack)
> wrote:
>
>> Janet Bostwick > wrote:
>>
>>> (Victor Sack) wrote:
>>>
>>>> Janet Bostwick > wrote:
>>>>
>>>> [snippage throughout]
>>>>
>>>>> 8 waxy potatoes boiled until just tender
>>>>
>>>>> 4 tablespoon sugar
>>>>> 2 tablespoon flour
>>>>
>>>> Hm...
>>>
>>> I can't read your mind. Hm??? My recipe is indeed genuine. From my
>>> mother, from her mother, from Deutschland.
>>
>> Bet you anything it is not from anywhere in Deutschland. No matter,
>> though - 4 tablespoons sugar for 8 potatoes?
>>
>> Victor
> Yes.
>
> Janet US
>
No need to prove yourself. It's not as if every recipe for German
potato salad is exactly like what Victor thinks it is. But of course
you and I are in the US so what would we know about it? Never mind
heritage or recipes passed down through generations, taking into account
adaptations, etc. Obviously we don't know a thing about it.

Jill

On Wed, 24 Sep 2014 08:24:19 -0400, jmcquown >
wrote:
snip
>>
>No need to prove yourself. It's not as if every recipe for German
>potato salad is exactly like what Victor thinks it is. But of course
>you and I are in the US so what would we know about it? Never mind
>heritage or recipes passed down through generations, taking into account
>adaptations, etc. Obviously we don't know a thing about it.
>
>Jill

True. It's heritage versus heritage.

Janet US

On Tue, 23 Sep 2014 18:38:31 -0600, Janet Bostwick
> wrote:

>On Tue, 23 Sep 2014 20:03:23 -0400, Boron Elgar
> wrote:
>snip
>>
>>I am not going to drag cookbooks off the shelf for scanning, but even
>>a quick Google shows variations.
>>
>>http://www.chefkoch.de/rs/s0/kartoff...t/Rezepte.html
>>
>>Boron
>>
>Hey G.
>That is why I simply replied 'yes.'
>This is a basic item that every hausfrau would fix as she liked it.

And you are absolutely correct on this. It is like chicken soup or
red sauce...it varies by region and family style.

>Mine is the Warmer Kartoffelsalat mit Speck -- with a bit more sauce
>than shown in the photos. No dill in mine.
>I made it just yesterday. I should have taken photos.
>Janet US

My "go to" recipe is similar to yours. Granted, I am likely to ditz
with it every time I make it, but basically, I like the taste with
these proportions.

Boron

On Wed, 24 Sep 2014 10:51:35 -0400, Boron Elgar
> wrote:

>On Tue, 23 Sep 2014 18:38:31 -0600, Janet Bostwick
> wrote:
>
>>On Tue, 23 Sep 2014 20:03:23 -0400, Boron Elgar
> wrote:
>>snip
>>>
>>>I am not going to drag cookbooks off the shelf for scanning, but even
>>>a quick Google shows variations.
>>>
>>>http://www.chefkoch.de/rs/s0/kartoff...t/Rezepte.html
>>>
>>>Boron
>>>
>>Hey G.
>>That is why I simply replied 'yes.'
>>This is a basic item that every hausfrau would fix as she liked it.
>
>And you are absolutely correct on this. It is like chicken soup or
>red sauce...it varies by region and family style.
>
>>Mine is the Warmer Kartoffelsalat mit Speck -- with a bit more sauce
>>than shown in the photos. No dill in mine.
>>I made it just yesterday. I should have taken photos.
>>Janet US
>
>My "go to" recipe is similar to yours. Granted, I am likely to ditz
>with it every time I make it, but basically, I like the taste with
>these proportions.
>
>Boron
>
Do you make it often? I seem to make it about once per year whenever
the mood strikes.
Janet US

Boron Elgar > wrote:

> (Victor Sack) wrote:
> >
> >Bet you anything it is not from anywhere in Deutschland. No matter,
> >though - 4 tablespoons sugar for 8 potatoes?
>
> I have seen many recipes for kartoffelsalat - in German - some do not
> have sugar, some do, and the ones that do vary greatly in the amount
> they use.

And do they have that enormous amount/ratio of sugar? Really?

> Heck, I even have one recipe that includes herring.

Why, yes, indeed, it is one of the numerous northern variations, some of
which include herring, and these variations are generally very different
from the southern ones, which are, in turn, different from each other.
I posted a few times on the subject, pointing out specific differences.

Victor

On Wed, 24 Sep 2014 22:44:42 +0200, (Victor Sack)
wrote:

>Boron Elgar > wrote:
>
>> (Victor Sack) wrote:
>> >
>> >Bet you anything it is not from anywhere in Deutschland. No matter,
>> >though - 4 tablespoons sugar for 8 potatoes?
>>
>> I have seen many recipes for kartoffelsalat - in German - some do not
>> have sugar, some do, and the ones that do vary greatly in the amount
>> they use.
>
>And do they have that enormous amount/ratio of sugar? Really?
>
>> Heck, I even have one recipe that includes herring.
>
>Why, yes, indeed, it is one of the numerous northern variations, some of
>which include herring, and these variations are generally very different
>from the southern ones, which are, in turn, different from each other.
>I posted a few times on the subject, pointing out specific differences.
>
>Victor

my recipe contains 1/4 cup sugar. There are some out there with 1 1/4
cup sugar. I just weighed the potatoes to make this recipe. It is
about 5 pounds, plus or minus. The potatoes used are not the little
egg-sized red potatoes.

Janet US

On Wed, 24 Sep 2014 13:31:53 -0600, Janet Bostwick
> wrote:

>On Wed, 24 Sep 2014 10:51:35 -0400, Boron Elgar
> wrote:
>
>>On Tue, 23 Sep 2014 18:38:31 -0600, Janet Bostwick
> wrote:
>>
>>>On Tue, 23 Sep 2014 20:03:23 -0400, Boron Elgar
> wrote:
>>>snip
>>>>
>>>>I am not going to drag cookbooks off the shelf for scanning, but even
>>>>a quick Google shows variations.
>>>>
>>>>http://www.chefkoch.de/rs/s0/kartoff...t/Rezepte.html
>>>>
>>>>Boron
>>>>
>>>Hey G.
>>>That is why I simply replied 'yes.'
>>>This is a basic item that every hausfrau would fix as she liked it.
>>
>>And you are absolutely correct on this. It is like chicken soup or
>>red sauce...it varies by region and family style.
>>
>>>Mine is the Warmer Kartoffelsalat mit Speck -- with a bit more sauce
>>>than shown in the photos. No dill in mine.
>>>I made it just yesterday. I should have taken photos.
>>>Janet US
>>
>>My "go to" recipe is similar to yours. Granted, I am likely to ditz
>>with it every time I make it, but basically, I like the taste with
>>these proportions.
>>
>>Boron
>>
>Do you make it often? I seem to make it about once per year whenever
>the mood strikes.
>Janet US


It is the "winter" version - and gets made once or twice in cold
weather. In warm weather, it's the boiled egg, mayo & sour cream one.

Boron

On Wed, 24 Sep 2014 18:24:06 -0400, Boron Elgar
> wrote:

>On Wed, 24 Sep 2014 13:31:53 -0600, Janet Bostwick
> wrote:
>
>>On Wed, 24 Sep 2014 10:51:35 -0400, Boron Elgar
> wrote:
>>
>>>On Tue, 23 Sep 2014 18:38:31 -0600, Janet Bostwick
> wrote:
>>>
>>>>On Tue, 23 Sep 2014 20:03:23 -0400, Boron Elgar
> wrote:
>>>>snip
>>>>>
>>>>>I am not going to drag cookbooks off the shelf for scanning, but even
>>>>>a quick Google shows variations.
>>>>>
>>>>>http://www.chefkoch.de/rs/s0/kartoff...t/Rezepte.html
>>>>>
>>>>>Boron
>>>>>
>>>>Hey G.
>>>>That is why I simply replied 'yes.'
>>>>This is a basic item that every hausfrau would fix as she liked it.
>>>
>>>And you are absolutely correct on this. It is like chicken soup or
>>>red sauce...it varies by region and family style.
>>>
>>>>Mine is the Warmer Kartoffelsalat mit Speck -- with a bit more sauce
>>>>than shown in the photos. No dill in mine.
>>>>I made it just yesterday. I should have taken photos.
>>>>Janet US
>>>
>>>My "go to" recipe is similar to yours. Granted, I am likely to ditz
>>>with it every time I make it, but basically, I like the taste with
>>>these proportions.
>>>
>>>Boron
>>>
>>Do you make it often? I seem to make it about once per year whenever
>>the mood strikes.
>>Janet US
>
>
>It is the "winter" version - and gets made once or twice in cold
>weather. In warm weather, it's the boiled egg, mayo & sour cream one.
>
>Boron

My (mother's) warm weather one is equal parts sour cream, mayo and
cottage cheese,salt and pepper and lots of green onions.
Janet US

On Wed, 24 Sep 2014 20:27:10 -0600, Janet Bostwick
> wrote:

>On Wed, 24 Sep 2014 18:24:06 -0400, Boron Elgar
> wrote:
>

>>
>>
>>It is the "winter" version - and gets made once or twice in cold
>>weather. In warm weather, it's the boiled egg, mayo & sour cream one.
>>
>>Boron
>
>My (mother's) warm weather one is equal parts sour cream, mayo and
>cottage cheese,salt and pepper and lots of green onions.
>Janet US


OOO! I never thought to use green onions. Great idea...and the cottage
cheese gives it a bit more protein, too.

Boron

Janet Bostwick > wrote:

> my recipe contains 1/4 cup sugar. There are some out there with 1 1/4
> cup sugar. I just weighed the potatoes to make this recipe. It is
> about 5 pounds, plus or minus. The potatoes used are not the little
> egg-sized red potatoes.

To me, it is still an enormous amount of sugar in this kind of dish,
normally considered a savoury one. If it does not make it into a kind
of dessert, then most certainly into some kind of a sweet 'n' sour dish,
which seems, to me at least, rather strange for a potato salad,
particularly one with a "German" monicker, whatever it is supposed to
be.

Victor