Lunches at the Lodge – German Potato Salad

I just finished cooking for a couple more days at the lodge.  Typically, I don’t cook lunch.  My routine is a big brunch, appetizers, and dinner.  So, it was a bit of a challenge, to gear myself to lunch.  I had to scale down breakfast, and pretty much cook non-stop!

Lunch on the first day was chili, sausages, hot dogs, sauerkraut, German Potato Salad (recipe below), and Panettone Bread Pudding for dessert.  I fixed the sauerkraut like I do for Reuben Rolls, only I add the sauce ingredients to the kraut.  The potato salad is so delicious, and easy to make.

Lunch on the second day was a meal that I’ll use a lot there.  It wasn’t too heavy, and a great combination of flavors – everyone loved it.  I made pork tenderloin like I usually do, and had garam masala rice, and Green Bean and Tomato Salad for sides.  I just looked back, and realize I’ve never posted the pork tenderloin recipe, I use all the time, so I’ll do that soon.

German Potato Salad

German Potato Salad

Total Time: 25 minutes

Yield: Serves 8

Great potato salad recipe anytime, but especially when you don't want to worry about mayonnaise, because it might be sitting out for a while.


  • 3 lbs baby gold and/or red potatoes, halved and cooked until tender
  • Dressing
  • 1 TBSP extra virgin olive oil
  • 12 thin slices bacon, cut into small pieces
  • 1 onion, diced
  • 1/2 cup beef or chicken stock
  • 1/4 - 1/3 cup cider vinegar
  • Salt and pepper
  • Chopped green onion or chives


  1. Keep potatoes warm, while you're making the dressing.
  2. Dressing
  3. Place oil in skillet, and heat on medium. Add bacon and cook until crispy.
  4. Stir in onions and cook until translucent.
  5. Add stock and vinegar.
  6. Toss in the potatoes. Stir together and cook until the potatoes absorb the liquid.
  7. Taste and season with salt and pepper, if you need to.
  8. Garnish with chives.
  9. Serve warm or at room temperature.