No, you are not gonna get sick from eating this riff on German potato salad; the pandemic part comes from they type of potatoes I used.
Canned potatoes. Canned sliced potatoes at that. I figured if I was gonna be using canned potatoes for anything, I may as well have them pre-sliced.
So, how, exactly, did I come to have a couple of cans of (sliced) potatoes stashed in a corner of my pantry?
Well, at the beginning of this whole Shelter-in-Place thing, just after bathroom tissue become a black market commodity, I was in the produce section of my market and, the potatoes were gone.
No baking potatoes. No sweet potatoes. No bags of tiny new or fingerling potatoes.
Nothing. Nada. Zilch.
I did come across some canned potatoes in another aisle and thought: “well, how bad can they be?”
And you know what? They aren’t bad at all!
•2 cans sliced white potatoes,
drained and rinsed well
•1 cup diced sweet onion
•1 cup diced celery
•3 slices cooked bacon, crumbled
•2 tbsp sliced olives (optional)
•2 hard cooked eggs, sliced
•1 tsp chopped parsley
•1 tsp chopped chives
•1/2 cup salad vinegar
•1/2 cup mayonnaise
•2 tbsp sugar
•1/2 tsp paprika
•1/2 tsp dry mustard
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper (optional)
Whisk the dressing ingredients together until nicely blended, then pour over the salad ingredients in a large bowl and toss to coat well.
Serve immediately, at room temperature, or stash in the fridge to allow the flavors to develop a bit.
This recipe is totally a riff on German potato salad, so the dressing will be a bit thin; but it all worked well with grilled sticky ribs.