Heavenly Winter Dinner

I guess this is the year of bacon because I've eaten it 3 out of 5 days so far, and I usually never have it.

Tonight I had all the right ingredients for this salad which I found in my mom's old Luchow's German Cookbook. It's also got her great old standbys for Sauerbraten and Hasenpfeffer.

Hot German Potato Salad for 2

3 Slices thick bacon 2 shallots, sliced 1/4 cup cider vinegar 1/4 cup stock or water 1 egg yolk or 1 teaspoon egg replacer salt ground black pepper fresh thyme 1.5 pounds steamed red or yukon gold potatoes

Wash taters and put them into a large pot with a steamer rack and about 4 inches of water. Cover, turrn up high, bring to a boil, and steam 15-20 minutes until easily-pierced with a fork.

Meanwhile, fry the bacon in a medium frying pan until golden and still soft. Remove bacon from pan and chop.

Add the scallion to the pan with the bacon grease and saute until wilted. Add the cider vinegar and water and bring to a simmer. Add the egg yolk or egg replacer and whisk til thickened. Add thyme, salt, and pepper to taste. Add the bacon and mix in. Turn off the heat.

Remove potatoes from steam pot and cut into chunks.Add the chunks to the pan with the bacon dressing and toss thoroughly. The potatoes may come apart a little and become a little creamy. Serve garnished with a few sprigs of fresh thyme.

This is so satisfying it's a fine one-dish meal for me :-D I had to restrain myself from eating 1.5 pounds of taters tonight.