Fourth of July Fare

Because I am home for the summer, and because I am still up at 0-dark-thirty with my husband, it was decided that I could help with preparations for the Fourth of July Fare that we will be enjoying tomorrow.  That and because we are getting tons of veggies every week from the CSA that we joined.  I have been tasked with making German Potato Salad and Coleslaw (made almost entirely from CSA veggies).  The potato salad recipe is an old standby, a tried and true recipe, the coleslaw on the other hand, a brand new recipe that looks promising.

Growing up I did not like mayo, or anything made with mayo.  Neither did my mom, so German Potato Salad was a staple in my house, and the smell of the bacon and vinegar cooking together brings back memories of childhood.  I also didn't really enjoy coleslaw until adulthood.  I have come to my senses and now thoroughly enjoy mayo-based salads, as well as German potato salad, and coleslaw.

German Potato Salad
(This comes from the Better Homes & Gardens Cookbook)

1 1/4 pounds red or white potatoes
4 slices of bacon (I use 6)
1/2 cup chopped onion (1 medium)
1 tablespoon all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/2 teaspoon dry mustard
1/8 to 1/4 teaspoon black pepper
2/3 cup water
1/4 cup vinegar

1.  In a pot, place potatoes and enough water to cover them, and if desired 1/4 teaspoon of salt.  Bring to boil, reduce heat, simmer covered for 20 to 25 minutes (or until tender).  Drain well, cool slightly, and cut potatoes into chunks (the actual recipe says to halve, peel and make 1/4 inch slices, but we like chunks).  Put them back into the pot they were cooked in.

2.  For dressing, in a large skillet cook bacon over medium heat until crisp.  Remove bacon and drain on a paper towel, crumble and set aside.  Reserve drippings (the actual recipe says 2 tablespoons, but I keep it all).

3.  Add onion to reserved drippings and cook over medium heat until tender.  Stir in the flour, sugar, salt, celery seeds, dry mustard and pepper (estimate if you would like).  Stir in water and vinegar, cook and stir until thickened and bubbly.  Add bacon.

4.  Add dressing to the potatoes (this is the easiest and least messy).  Gently stir the salad until coated, cook, stirring gently until heated through (if serving immediately).


Buttermilk and Herb Coleslaw

Half a head of red cabbage
Head of green/white cabbage
1 large carrot
1 small clove garlic
1/3 cup buttermilk
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice; more to taste
2 Tablespoons thinly sliced fresh chives
2 Tablespoons chopped fresh parsley
1/4 teaspoons celery seeds
Freshly ground black pepper

Thinly slice cabbage in food processor using slicing disk.  Put cabbage in a large bowl.  Switch to the grating disk and grate the carrot.  Add carrot to bowl along with 1 tablespoon salt and toss.  Pack into a colander.  Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate.  Drain the slaw in the sink for 2 hours.

Coarsely chop the garlic.  Sprinkle the garlic with a large pinch of salt and mast it into a paste on a cutting board with the side of a chef's knife.  In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds and pepper.

Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry.  Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with salt, pepper and lemon juice if needed.