Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Nick Burki of Coquette CafÃ© says that the side dish he loves more than anything is his Great-Grandmother Bauer's German potato salad.
"It is the first dish that I remember dreaming about at night. The smokiness from the bacon, The acid from the vinegar, the hint of sugar, the freshly cooked and still-warm potatoes â€“ it was my idea of a perfect dish at a very young age. It was definitely the highlight of every holiday at my great-grandma's house when I was young.
"Once she passed away everyone in the family tried their best to re-create the recipe, but it wasn't the same. I have worked on the recipe for many years and I was able to get it pretty close to her recipe. When I had the pleasure of cooking at the James Beard House a few years ago I made this recipe for the staff meal the day we cooked there.
"I had the head of the James Beard foundation request the recipe from me because she loved it so much. We served it to them at their staff meal with a Strauss free-raised veal hot dog with braised red cabbage and stone -ground mustard. It was a hit at the Beard House. I think it can be a hit at your house as well."
Great-Grandma Bauer's Warm German Potato Salad
3 pounds baby red potatoes
12 slices of bacon, medium dice
1 large onion, small dice
1/2 teaspoon granulated sugar
3 tablespoons apple cider vinegar
3/4 cup ham stock
2 tablespoons fresh chopped parsley
kosher salt and black pepper, to taste
In a large saucepan combine potatoes and enough salted water to cover, boil until tender. While potatoes are still hot, carefully remove the skin and slice into quarter-inch slices. In a large skillet, sautÃ© bacon until crisp and browned. Drain bacon fat but leave about three tablespoons of the fat in the skillet.
SautÃ© onions in bacon fat until translucent, then add sugar, two tablespoons of vinegar and ham stock and simmer for about two minutes. Add this broth and remaining vinegar to drained potatoes and parsley. Toss gently and season with kosher salt and black pepper to taste.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published Jan. 23, 2015
Amilinda, the restaurant concept which has been operating out of The National CafÃ© in Walker's Point, will soon have a home of its own in downtown Milwaukee.
Published Dec. 19, 2014
Milwaukee's first and only paleo food truck has expanded its offerings for customers who just can't get enough of its deliciously healthy fare.
Published Dec. 16, 2014
Downtown workers are just a little happier now that they have a Holey Moley location right in their neighborhood.
Published Dec. 15, 2014
The anticipated Walker's Point restaurant owned by former Blue Jacket chef Chad Meier will open today.
Published Dec. 12, 2014
The past couple of years have held a lot in the way of adventure for Mitch Ciohon, former chef of Beta by Sabor, including a cross-country trek, a stint in Austin and establishment of a Door County food truck, which is now making stops in Milwaukee.
Published Dec. 10, 2014
A new line of naturally lacto-fermented food products hit the farmers market circuit this summer, and is gradually making its way into grocers and butcher shops around Milwaukee.
Published Dec. 8, 2014
Milwaukee brunch is a weekend tradition. Here are a few new places to try out on your next brunch rendezvous.
Published Dec. 5, 2014
This holiday season, there's a new opportunity to give back to the community and lift up the organizations that strive every day to make Milwaukee awesome.
Published Dec. 2, 2014
Simmer Cafe offers breakfast and lunch to eager Downtown diners.
Published Nov. 28, 2014
What does it look like when craft brewers band together to raise awareness for men's health?