My very first job was working as a part time waitress and kitchen help in a small German restaurant in Southern California. I was 15 years old at the time and the woman who owned the place was aptly named Ursula. What I remember about Ursula was that she was a strong woman with a thick German accent and without a doubt she was an amazing cook. She made all of her dishes from scratch and had recipes for hot and cold German potato salads that were to die for.
Unfortunately, I did not work there very long for she had to close her restaurant due to some unforeseen circumstances. Long story… It was too bad, for I was really starting to dig German food and I really liked working for Ursula. I enjoyed learning about the dishes that she made in her kitchen.
My Hot Indigo Potato Salad is a twist on Ursula’s hot German Potato Salad and the use of blue potatoes was inspired by Weng’s gorgeous Summer Vitelotte Potato Salad at ApronandSneakers.com. This potato salad is a bit different than Ursula’s for it is made with hugely vibrant blue potatoes, white balsamic vinegar and garnished with bright green onions and chives. She liked to slice her potatoes but I chose to cut them into large pieces. It has been many years since I worked in a German restaurant and I never did know whatever happened to Ursula, but I do believe that she just might approve of my Hot Indigo Potato Salad… Enjoy! Tessa
- 2 pounds blue potatoes
- 2 Tbls. bacon fat
- 1 Tbls. all purpose flour
- 2 Tbls. sugar
- 1/3 cup water
- 1/3 cup white balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. chopped white onion
- handful of chopped chives and/or green onions
Begin by scrubbing then boiling your potatoes in salted water until fork tender. Let cool and cut into 1″ or small pieces and set aside. In a large saucepan add the bacon fat and flour. Cook on medium for a few minutes stirring often. Add sugar, water, white balsamic vinegar, salt, pepper and onions. Bring to a boil and cook an additional 5 minutes. Add your potatoes, lightly toss and cook until heated through. Put in a serving dish and garnish with the chives and green onions. Serves 8.