Many years ago, probably before1985, was the first time that I made a version of German Potato Salad. This was before the Internet, so I am not sure where I got the recipe. Perhaps the Onslow County Library. I can even visualize where I was standing in my kitchen at 204 Johnson Blvd. in Jacksonville, NC. *I think I have a Revere Ware skillet from 1978 (they stamped the creation date on the bottom), but even if that was used the first time I made German Potato Salad, I did not use it this time.

I haven’t made it too many times since then, but I definitely loved the flavors, and I just made it again and it is still a delicious side dish for me.

I chopped up a few white potatoes (large dice) and started boiling them. I chopped up a small onion and started frying it on the stove top. I put four half slices of bacon on a plate in the microwave and cooked it about four minutes (4 – 1 minute segments) and poured off the excess grease into the frying onions. I did add some celery seeds to this, although it was not in the recent recipe I found online. I think this was an ingredient from long ago.

I checked the potatoes and they were still firm, and not mealy. I drained the potatoes and added them to the frying onions. I then added the bacon which I had crumbled up, added some Splenda, some Agave Nectar and some Red Wine Vinegar. I mixed this up in the skillet, and then poured it into a plastic container.

I do like it sweet.

NOTE: As I said, I like this potato salad. It is a comfort food. Then why haven’t I made it more times? I do not know. I know I like Polenta Cakes, but I rarely make them, and yet when I do and “sop up the gravy with them,” I relish the joy of eating them. Haven’t made tomato chutney in a while, but like those flavors. *I have made some good Black Eyed Peas a few weeks ago. The seasoning meat I used had been in the refrigerator for probably a couple of months. There was a lot of fat to this meat, and it was sliced like bacon, which I sliced into 1 inch squares. The meat wasn’t spoiled, and was in fact very flavorful, and the peas cooked down well. This was a batch of peas that I knew would be even better the next day. I think I still have about one helping left in the refrigerator. I think I had added chopped white potatoes to these, from the beginning. Usually, if I added potatoes at all, they would be added after a couple of days to extend the amount of this side.

This reminds me of making Red Cabbage. Without looking for a recipe, yet, I think you basically boil the red cabbage, and then add vinegar and sweetener to it. I would think you could also add some chopped onion, and some celery seeds to it, and I think this may be one where something like Fennel or Anise seeds would make the vinegar more distinctive.

And how about the Tarragon, Leak and Green Pea soup. Simple, but so delicious, both hot and cold.