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    Potato/Asparagus Salad – German Style

    The other day I was in the mood for my mom’s famous, well at least in our household, German Potato Salad, I had all of the elements needed in my larder so I started to heat up the stove. I wanted to try to change it up a bit but didn’t know how to improve on her dish. I scoured the cooler and freezer and came upon some blanched asparagus waiting to be used in some dish or another. I decided to add them to the salad and away I went.

    You will need:

    Red Potatoes – approximately 1/2 pound/ serving.
    Asparagus Spears – approximately 1/8 pound/serving.
    Bacon – approximately 1/4 pound/serving. I had a little pancetta left so I added that to thick cut bacon. You can use just the thick cut bacon the flavor shouldn’t change all that much.
    White Vinegar – approximately 1/8 cup/serving.
    Sugar – approximately 1 TBSP/serving
    Crushed Pepper – to taste.
    Sea Salt – just enough to adjust the taste since the bacon you use might have enough.
    Flour – approximately 1 tsp/serving.

    Put the potatoes in a stock pot large enough to hold all. Add enough water to cover, bring to a boil and cook until they are easily pierced with a knife. Drain potatoes and set aside to cool completely. Once the potatoes are cool enough to handle peel skin from each and cut into bite size pieces. In a pan large enough to hold all of the asparagus add water and bring to a boil. Blanch the asparagus until just tender and put in a cold water bath to stop the cooking process. Place the potatoes and asparagus in a bowl large enough to hold the combination. Dice the bacon/pancetta and put in a sauce pan. Cook the bacon until crisp, remove from the pan and set aside. Add the sugar and flour to the bacon drippings stirring to combine, add the vinegar and cook until the sauce thickens. Toss the vegetables with the bacon/vinegar dressing and serve. This salad can be served either hot or at room temperature. I wouldn’t serve it cold as the sauce might get too much. Enjoy!

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