So-Called German Potato Salad Casserole Revised

This is another recipe from the Electric Consumer magazine. The reader who sent it in calls it Baked German Potato Salad, but her folks must be from another part of Germany from mine, ‘cuz this is nothing like my folks’ German Potato Salad, baked or otherwise.

Well, OF COURSE I couldn’t make it that way, so I tweaked it to suit us.

I’m still scoring asparagus at the grocery, so I steamed some asparagus while I cooked some chopped bacon and onions. We had boiled red potatoes a couple of days before, and I made a big bunch to save for this. MUCH less bacon than the recipe called for:

For the sauce, I used about half of what the recipe called for. I also added some bread crumbs because they make some crunchy, which we like.I used two mini blocks and 1/4 cup of mayonnaise. I mean, enough is enough.

The casserole dish needs to be well-oiled or buttered. So I melted the cheese, mixed in the mayo, then mixed everything together, using my hands to keep from breaking up the potatoes. I plopped it into the casserole dish and baked it at 350F for about an hour.

Baked Potato Casserole

This is what went to the Easter get-together, and not a scrap came home. Not. A. Scrap.

I’m posting today at Fatal Foodies about some macs and cheese I made when I realized, part-way through putting it together, that I didn’t have any milk.

A WRITING PROMPT BASED ON MY POST: A character is asked to bring a certain dish to a party, only to find that the way their family makes it is totally different from the way the person asking for it makes it.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “So-Called German Potato Salad Casserole Revised

  1. That looks fab. I’ve never met a potato dish I don’t love. I have this whole big potato salad story, but I can’t write it as it will incriminate me, so when the victims of my recipe theft come to call, i don’t make the Real Tater Salad. Instead, I make red, white and blue potato salad, which is white taters, blue cheese, red onion, and bacon. It’s a big hit, as all tater things are. Also, Shh.

    Permalink  ⋅ Reply
    • Author

      Marian Allen
      Twitter:

      April 11, 2018 at 8:56am

      Oh, no, Joey, you didn’t steal a recipe! lol! Your rwb tater salad sounds dee-loash! Yeah, my folks are mostly German and Irish, so we always say our idea of a seven-course meal is a potato and a six-pack.

      Permalink  ⋅ Reply
  2. dan antion
    Twitter:

    April 11, 2018 at 12:22pm

    Oh, that looks good. I don’t know why there are recipes for potato salad. Everyone makes it their own way. Even the stuff passed down for generations is altered at each step.

    Permalink  ⋅ Reply
    • Author

      Marian Allen
      Twitter:

      April 11, 2018 at 1:49pm

      I know! Or soup or salad at all. Chop stuff up. Eat it raw, and it’s salad. Cook it in liquid, and it’s soup. The end.

      Permalink  ⋅ Reply
  3. Teagan

    April 11, 2018 at 3:24pm

    Yum! This sounds great, Marian. Years ago, I had a friend from Hungary who shared her (of course Hungarian) potato salad. I’ve been kicking myself for the past 10 years for losing the recipe… This reminds me of it.
    Hugs.

    Permalink  ⋅ Reply
    • Author

      Marian Allen
      Twitter:

      April 12, 2018 at 8:46am

      Have you interwebbed “Hungarian Potato Salad” to see what comes up in the search? This recipe is really good. Of course, I speak of my tweaks. Since I’ve never made it strictly according to the recipe or, indeed, the same way twice, I can’t speak to what was actually printed in the magazine. lol

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