My Famous Potato Salad

by u235craig | January 14th, 2014

My Grandma Ida made a variation of German Potato Salad. Her secret was to make a roux like sauce with the warm bacon, onions and mustard and mix it in with warm potatoes. As the spuds cool they absorb the flavors of the sauce giving the salad a more intense flavor.
I took her recipe and expanded it to the Nth degree. This is the first time I have shared the real recipe with anyone. So as a reader of Craig Recommends you are getting a treat. I want you to notice I like to have the ingredients in good size chunks. This to me makes the flavors come out bigger and bolder. Also as you mix the salad, the ingredients tend to break down. Starting with larger pieces you end up with some what bigger bites. They just taste better

Craig’s Famous Potato Salad


5lbs red potatoes skin on cut in golf ball size chunks
2lbs Hempler’s pepper bacon cut in 1″ slices
2lbs Hempler’s apple smoked bacon cut in 1″ slices
3 large yellow onions cut in large chunks and broken into pieces
1/2 cup olive oil
1 tbs. chopped garlic
1 cup Dijon mustard
1 cup horseradish mustard
1 cup sweet hot mustard
1 cup spicy brown mustard
1 cup yellow mustard
1 cup dill pickle relish
3 extra large deli kosher pickles
2 dozen hard boiled eggs cut in chunks
2 bunches chopped green onions
1 quart Best Foods Mayonnaise

Cooking Directions

In a large skillet add in the olive oil (this is necessary to cook the bacon because the Hempler’s bacon does not throw of much fat) Heat at medium temperature and add the bacon. Cook the bacon until it gets close to browning.

At the same time fill a pot with cold water and add the potatoes. Turn the heat on high and let them cook until done.

In a very large mixing bowl add in the kosher pickles, hard boiled eggs and half of the green onions.

When the bacon is lightly browned add in the onions. continue cooking them until they are soft and translucent. Then add in all the mustard, the dill pickle relish and the chopped garlic. turn the heat down some and let this simmer and thicken.

The potatoes should be done about now. Drain them in a colander. Cut the pieces about in half so the are mouth sized bites. Yes they are hot be careful. It is important to do this while they are quite warm. Pour them into the mixing bowl with the pickle and eggs.

Check on the bacon mustard mixture making sure it doesn’t scorch or burn. When it has reduced by about a third add it to the bowl with the warm potatoes. Mix well. Allow to cool. As the mixture cools the potatoes will absorb the flavors of the bacon, onion and mustard making for better flavor. Put the bowl in the refrigerator over night. It will need the mayonnaise to become moist again. sprinkle the remaining green onions in with the mayo mix well and be ready to serve. This salad is a meal by itself. I gets better as a couple days go by.

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I grew up with a family that was truly Northwest. We were Hunter/Gathers. From clam digging and crabbing at Grayland, Huckleberry picking at Mount Adams, Salmon fishing and a Bear Hunt on the Straits of Juan De Fuca, Camping at my Aunt and Uncles Cabin at Monte Cristo, Oysters at The Doseiwallups on the Canal to Trout Fishing in British Columbia; I enjoyed it all growing up. We ate really good with the things we got. I learned well at a young age to enjoy life. Preparing a fine meal and pairing the wine to go with it can be intimidating. It doesn't have to be. It is and should be fun. So come along listen to my stories, try out my original recipes, and enjoy the wines I suggest. You might Like it!



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