^ I'm PP with the recipe.

That recipe is more of a southern German style and is what you'd likely find at an Oktoberfest celebration.

Northern German potato salad is often mayonnaise-based (no mustard), contains dill pickles, and sometimes includes a tart, green apple. I'm not a fan.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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!!

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.

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

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…

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

ChatGPT will translate for you.

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

Serves 4
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).

Anonymous wrote:

Anonymous wrote:My adult DS was coming for dinner last night and I like to make him something he wouldn’t typically cook for himself. I opted for meatloaf—did all the mixing earlier in day and put it in the oven an hour or so before serving. I added rice and Caprese salad, but Mac and cheese would be good too.

I do this every time I make meatloaf- prep it earlier in the day, and then bake it later. If I want smashed potatoes on the side, I peel and cut them ahead of time too, and make them as the meatloaf cooks.

+1 to a homemade meatloaf.

Anonymous wrote:My adult DS was coming for dinner last night and I like to make him something he wouldn’t typically cook for himself. I opted for meatloaf—did all the mixing earlier in day and put it in the oven an hour or so before serving. I added rice and Caprese salad, but Mac and cheese would be good too.

I do this every time I make meatloaf- prep it earlier in the day, and then bake it later. If I want smashed potatoes on the side, I peel and cut them ahead of time too, and make them as the meatloaf cooks.