Did anyone else buy too many potatoes this Thanksgiving? I made enough mashed potatoes to feed a small army, and still had an entire bag of potatoes to boot. It’s not a terrible problem to have, if you ask me. They’re from nearby Palmer, AK, and they’re cheap.
I love a side of warm skin-on potatoes; they’re a great sidekick to most entrees. This dish in particular is a prep it and leave it meal, made in one of my most-used kitchen appliances: the Crock Pot. Since becoming a mother earlier this year, I’ve relied on my crock pot more than ever. When dad is working long hours, and I’m busy consoling a wobbly baby with more teeth cutting through, the crock pot becomes a sort of necessity. Throw in a few cans of pantry staples to whip up a batch of chili, or chop up some extra potatoes, mix with some flour, vinegar and spices and dinner is halfway there.
The Crock Pot is — dare I say? — liberating. It frees up more time for bible study and book club, and of course my all-time favorite hobby, photography. Free time is as precious as it is elusive, and with only a few fleeting hours of daylight a day up here in Alaska, it’s hard to strike a balance between work and play.
This recipe is just a side dish, but paired with baked chicken breast and a quick salad, it transforms a boring weeknight meal into an auspicious occasion.
Now, I studied abroad in Peru, not Germany, so I can’t attest to it’s German authenticity, but I assure you this recipe has a very ‘old country’ vibe. I attribute it to the celery salt, and the vinegar, which give these potatoes a kick. This tangy, sweet & sour potato salad will make a great addition to any potluck buffet table.
- 6 medium potatoes, cut into ¼-inch slices
- 1 large onion, chopped
- ⅓ cup water
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon celery salt
- ½ teaspoon pepper
- 5 slices crisply cooked bacon, crumbled
- Mix potatoes and onion in 6 quart slow cooker. Mix remaining ingredients except bacon, and pour into cooker.
- Cover and cook on low heat setting 8-10 hours or until potatoes are tender.
- Stir in bacon.
Adapted from Betty Crocker