I'm sick of writing about soups. They're cheap and easy and repetitive. Every so often I need to make something new.
Well, with spring apparently around the corner, how about a salad. But not just any salad. A potato salad. But not just any potato salad. A German potato salad. But not just any German potato salad. A Humble Chef's German potato salad. But not just any Humble Chef's German potato salad. But A Humble Chef's German potato salad made by none other than my wife, The Closet Optimist herself. That's right readers. My Equality Equation made this fantastic recipe as dictated by me.
I have some esplainin' to do. She has this fear that if I were to unexpectedly meet my end, it would be unfortunately the cessation of my recipe development. She would never be able to eat any of my food again. Ever. So, she wrote down a few recipes while we were working together in the kitchen to preserve her pickle of a husband's legacy (actually, this is why I am writing this blog).
So, I will leave out any notes and go for the jugular.
Not Just Any A Humble Chef's Farinaceous Salad Made In the Style of the Germans
8 Red Potatoes, cleaned and quatered
5 Slices of Bacon Itself, medium chopped
1 Red Bell Pepper, medium dice
1 Green Bell Pepper, medium dice
1 Small Red Onion, finely diced
1 Green Zucchini, medium dice
1 Stalk of Celery, finely diced
3 or 4 Sprigs of Sage, chiffonade (don't you dare ask me what that is)
20 gr Pommery Dijon Mustard
200 ml Mayonnaise (or as needed)
A Few Drops of Worcestershire Sauce
Blanch potatoes until you can eat it. Probably 8-10 minutes. Try to not overcook them. It usually doesn't take very long.
In a sauté pan, fry up yummy bacon until crispy. 5 min. on medium high heat. Remove bacon and add peppers, onion, celery and zucchini until bright. Season with salt and pepper.
Remove from heat and let cool slightly.
In a mixing bowl, combine all ingredients and mix well. Season to taste.
Variations: Everybody has their own version of potato salad. Add your signature to this classic. I like to add quatered hard boiled eggs myself.
A Humble Chef's tip: Add a few extra potatoes to use as testers. Don't be embarrassed that you have to check your potatoes to see their doneness: everybody does it.