Opposites Attract

Sweet meets sour.  Let the magic begin.  Hot German potato salad.  Not potato salad at all, as far as I am concerned.  Yummy all the same.  Potatoes with a delicious glaze of scrumptiousness.  This is another old school recipe, that you don't hear much about.  I make it this way...I cube a good pot of peeled russet potatoes and boil in salted water just until they are half done and drain.  I crispy fry up 6 ounces of bacon, remove the bacon when super crispy and let it drain on a paper towel.  Slice an onion and fry it in the bacon grease, after the onion is about half done, add a mixture of 1/2 cup water, 1/2 cup apple cider vinegar, 1/2 cup sugar, about a tablespoon of cornstarch and 1/4 teaspoon of celery seed.  Dump that over the onions and bacon grease and stir until it thickens.  Add a good turn or two of fresh cracked pepper.  I put the half boiled taters in a baking dish, top with the crispy fried bacon and then top with the thickened glaze.  I bake for at least a 1/2 hour at 350 degrees to let the flavors soak in.  The only problem with this recipe is the name.  When people think "potato salad", they get another vision in their mind.  This is not what comes to mind when you think about potato salad, so shake it off.  We served this with grilled pork patties on fresh homemade buns and a pretty salad with raspberry vinaigrette.  Super yummy and something different.   So give a salute to your heritage (because around here, it's a good chance it's German) and embrace your roots.  For those of you that are going to research this to determine whether or not it's truly German, please don't send me hate mail.  I have not officially checked it out.