Recipe Review from 7/2/12

Did everyone have a good 4th of July? 

We did mellow...kind of.  We started the morning off with what was supposed to be a pleasant 30 mile bike ride, which ended up being a 39 mile ride that was predominantly uphill into the wind.  I kid you not.  Still, it was good for us to challenge ourselves even unintentionally.  We're getting ready to ride this: The Great River Energy Ride  at the 64 mile route, in a month.   We needed some hard miles. 

The rest of the day was spent relaxing, reading, in my case - a little knitting, and listening to the Twin's game.  Nope, no fireworks for us this year. 

Only one new recipe to review.  The rest of the week was leftover tacos...which I managed to screw up.  I wanted to do a shredded beef taco, but I bought the wrong kind of cut.  No way no how was that hunk of meat going to shred.  So it was sliced.  Worked okay, but not what I wanted.  Frustrating.

German New Potato Salad  (Whole Foods Co-op Flyer)
I made this to go with grilled pork ribs for 4th of July.  Very tasty!  A nice change from the 'usual' mayo-based potato salad. 

2 lbs small red-skinned potatoes
1 1/2 cups yellow onion, minced
1/4 lb uncooked bacon, diced OR 1/4 soy-based vegetarian bac'un bits
1 tbsp vegetable oil (if using bac'un bits)
1/2 cup vegetable stock
1/4 cup apple cider vinegar
2 tbsp whole grain mustard
1/2 cup freshly chopped parsley
salt and pepper to taste

In a large pot, boil the potatoes in salted water 14-15 minutes, until just tender.  Drain, and when cool enough to handle, cut the potatoes into 1/4 inch slices or 1 inch cubes and place into a mixing bowl.

If using bacon, satue the bacon in a large skillet for 4-5 minutes while the potatoes are cooking, drain off most of the fat, and return the pan to the stove.  Add the onions and saute another 7-8 minutes.  Add the stock vinegar and mustard and simmer a few more minutes.

For a vegetarian potato salad, saute the onion in 1 tbsp of the vegetable oil for 7-8 minutes.  Add the stock, vinegar, and mustard and simmer for a few more minutes

Toss the hot dressing with the sliced/diced potatoes.  Season with salt and pepper and stir in the fresh parsley (and vegetarian bacon bits for meatless version) before serving.