Raise your hand if you’re enjoying every last bit of summer! We sure are!! And that means getting our fill of all the wonderful summer flavors before the days start getting cooler. Key Lime Cream Pie is the most perfect dessert for June, July, and […]
Tag: <span>summer party</span>
When I think of the Fourth of July, I think of hot dogs and hamburgers cooking on the grill, lots of yummy corn on the cob and tasty pasta salads, and of course, a big ole juicy watermelon. Well now you can add Watermelon Cookies […]
Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German grandparents would be so proud! This Bavarian-style potato salad is quite different than the traditional mayonnaise dressed American version that most of us are used to. Served warm, it’s both sweet and savory, and pairs quite well with any kind of meat. It’s tangy, it’s sweet, it’s smoky, it’s delicious, it’s like nothing you’ve ever tasted!! This one will be a family staple for years to come. One bite and you’ll see why it’s made it’s way to the top of our summertime menu and will likely stay there straight through Oktoberfest!
Here’s all you’ll need: red potatoes, bacon, onion, flour, white sugar, brown sugar, salt, pepper, apple cider vinegar, and chives.
So this one takes a little bit of prep work but I promise you it’s well worth it! And since it’s finished in a slow cooker, once the prep work’s done, there’s really nothing more to do after that. It’s also one of the many reasons why I love this recipe especially for parties, because I can do all the kitchen work ahead of time leaving me more time with my guests.
Place the potatoes in a large stockpot, cover with water and bring to a boil. Continue to boil for about 15 minutes or until the potatoes are fork tender (cooking times will vary depending on the size of your potatoes). Drain the water, cool the potatoes and set them aside.
Next cook the bacon in a large skillet over medium heat until crisp. What’s a potato salad without bacon?!? Lot’s of it!! You can chop it up before you cook or chop it afterwards, it’s totally up to you. I’m a chop it before it cooks kinda gal myself. Remove the bacon from the pan using a slotted spoon and place on a paper towel to remove any excess grease.
Drain the bacon grease from the skillet, reserving 3 tablespoons in the pan to cook the onions. I’ll take all the extra bacon flavor I can get!! Saute the onion over medium-high heat until tender, or about 5 minutes.
Lower the heat to medium, and stir in the flour until well combined. Next mix in the salt, pepper, white sugar, and brown sugar. This will be the base for our tangy, but sweet dressing. Yum!!!
Combine the apple cider vinegar and water together in a small bowl. Gradually add the vinegar water mixture to the skillet, about a half a cup at a time, stirring with each addition. This will give our German Potato Salad that nice tangy flavor! Once all the liquid has been added, bring the mixture to a boil, and cook until slightly thickened, about six minutes. Be sure to stir constantly, focusing on the middle of the pan, where the mixture will be the hottest, as well as scraping the sides. We don’t want it to burn or stick!
Now we’re in the home stretch people! Slice the potatoes and place them in a greased 5-6 quart slow cooker. Sprinkle with chopped bacon and cover it all up with that delicious dressing. Cover and cook on the lowest heat setting for 3-4 hours or until heated through. If you’re bringing German Potato Salad to a picnic or potluck, I’d recommend placing it on the keep warm setting, and serving it right out of the crockpot. You can’t get any easier than that!
Slow-Cooked German Potato Salad
- 3 pounds red potatoes (about 8 medium)
- 1 pound bacon strips, chopped
- 1 large onion, chopped
- 3 tablespoons all-purpose flour
- 2/3 cup sugar
- 1/3 cup packed light brown sugar
- 2-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup cider vinegar
- 2 cups water
- Minced fresh chives
- Step 1 Place the potatoes in a large stockpot, cover with water and bring to a boil. Continue to boil for about 15 minutes or until the potatoes are fork tender. Drain water, cool potatoes and set aside.
- Step 2 Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan using a slotted spoon and place on a paper towel.
- Step 3 Drain the bacon grease from the skillet, reserving 3 tablespoons in the pan to cook the onions. Saute the onion over medium-high heat until tender, or about 5 minutes.
- Step 4 Lower the heat to medium, and stir in the flour until well combined. Next mix in the salt, pepper, white sugar, and brown sugar.
- Step 5 Combine the apple cider vinegar and water together in a small bowl. Gradually add the vinegar water mixture to the skillet, about a half a cup at a time, stirring with each addition. Bring the mixture to a boil, and cook until slightly thickened, about six minutes, stirring constantly.
- Step 6 Slice the potatoes and place them in a greased 5-6 quart slow cooker. Sprinkle with chopped bacon and cover with dressing. Cover and cook on the lowest heat setting for 3-4 hours or until heated through.
- Step 7 Sprinkle with chives just before serving and enjoy!
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The joys of summer! It’s the smell of fresh cut grass on a sunny day. It’s the splish splash of a relaxing pool day. It’s the warm sun on your face. It’s the sound of the ice cream truck coming down the street. It’s the sizzle of hot dogs and hamburgers cooking on the grill. And the holy grail of it all, it’s waiting all year to bite into that perfect ear of corn, fresh, juicy, and sweet. Corn on the cob is always an inviting side dish, but it’s really mid summer when the cream of the crop starts to make its debut, which is basically…..right….NOW!! There’s nothing wrong with dressing up those pop in your mouth kernels the traditional way with a little bit of good old fashioned salt and butter. But we have a recipe to share that will take your corn on the cob from delicious to EPIC! We cook it in the smoker!! We found this recipe last year and we absolutely fell in love with cooking corn on the cob this way. The flavor is a little smoky, a little sweet, and you probably already have all the ingredients on hand in your pantry. SCORE! And smoking it is just way more fun!!
Gently pull back the husks on each ear of corn but do not completely remove them. Remove the silks and discard but keep the husks intact.
Look at all those luscious, oversized kernels ready to be eaten!
Place corn in a preheated smoker and smoke at 225 degrees F for 45 minutes to an hour. Remove the husks and enjoy! Should I use the spin it around method or the typewriter method??? Whichever gets it into my mouth faster is my pick!!
Smoky Corn on the Cob
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