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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]OP here - that wasn’t me but I actually love the idea of pulled pork in the crockpot or the oven. Definitely keeps me out of the kitchen! I was already planning on Mac n cheese for the kids but corn muffins and salads sound great. PP please come back and share your make a head salads!![/quote]

One salad that tastes better the next day is a "german" potato salad. I put it in quotes because I just cook potatoes, add tons of dill and crumbled bacon (can be on the side for vegetarians), chives and let it stew in a homemade italian dressing overnight.

And booo to the person putting down make ahead. Everything can be tasty (and tastier!) if you make ahead. And less stress. And it's a ton of work to make-ahead-- you are just spreading it out. [/quote]

Side Note: If you are putting Italian dressing on potatoes, there is nothing German about it.  Not saying it doesn't taste good.  Just not German--call it potato salad.  :)

--German

[/quote]

Oh man my grandmother made a really delicious German potato salad with a vinegar base. I don’t think I’ve had it since she passed. I wonder if anyone has the recipe…[/quote]

https://www.kochbar.de/rezept/332939/Salat-Kartoffelsalat-OEl-Essig.html

ChatGPT will translate for you.[/quote]

Here's a recipe acquired from German family friends that I have scaled up to serve as many as 75 at a community Oktoberfest:

[i]Serves 4[/i]
3 c potatoes, sliced 1/4" thick*
1/4 c onion, chopped fine
3 slices bacon, roughly chopped
3/8 c water
2 1/2 T vinegar
1 T flour
2 t sugar
3/4 t salt
1/4 t celery seed
1/4 t pepper

1. Mix up the “dry” ingredients (flour, sugar, salt, celery seed & pepper).
    2. Chop/cut up bacon (to make it cook faster).
    3. Cook bacon. Remove and set aside, leaving fat in pan.
    4. Saute onion in bacon fat, ~5-7 minutes.
    5. Blend/whisk in dry ingredients. Cook over low heat until smooth and bubbly, ~1-2 minutes.
    6. Remove from heat. Stir in water and vinegar and return to heat.
    7. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in “cooked” potatoes and crumbled bacon bits.

* I used canned potatoes all the time but slice them myself, usually while the bacon cooks/renders. The real-deal would mean cooking up some red-potatoes, skin-on. It's also a good use of leftover potatoes -- but we never have those in our house!
** You can use all white vinegar or a mix of white & apple cider.

- don't cheat on the bacon or try to substitute pancetta. Closed I can get to "real" German "bacon" (or speck) is a thick-cut, full sodium version.
-celery seed is a bit of an unusual spice but don't try to substitute cut, fresh celery. It's not the same and won't translate well.
-you can fit a double-batch in a 12" skillet

This is super easy and fast (esp with canned potatoes).

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