Home › Camp Vegs › Potato Slaw
Potato Slaw
6 BIG POTATOES I BIG BERMUDA ONION 1/3 CUP BACON GREASE 1/2 TEASPOON BLACK PEPPER 1/3 CUP VINEGAR 1/3 CUP WATER I TEASPOON SALT Boil spuds with their jackets on. Chop onion fine. Mix bacon, vinegar and water in your skillet and when potatoes are done peel them while hot and slice right into the pan. Add onion, season and let simmer about 15 minutes before you serve it forth.
I SMALL CABBAGE, CHOPPED FINE SALT AND PEPPER SUGAR
A hot German-style potato salad built in a skillet over a fire, dressed with bacon fat and vinegar rather than mayonnaise. It holds well off the heat, which is the point of it in camp.
- The hinge: dress the potatoes hotPeeled and sliced straight into the warm vinegar mixture, the potatoes drink up the dressing. Let them cool first and the liquid sits in the bottom of the pan.
- Bacon greaseA third of a cup is about 5 tablespoons. Rendered bacon fat is worth using for the flavour; if you have none, half butter and half neutral oil is closer than oil alone.
- VinegarThe recipe does not say which vinegar to use, and vinegar strength varied. Taste after the simmer, and if the sharpness is too much, a spoonful of water or a pinch of sugar settles it.
- "Big potatoes"Six large boiling potatoes is roughly 3 lb. Waxy varieties hold their slices; russets will break down into something closer to a mash during the 15-minute simmer, which some cooks prefer.
- Bermuda onionA large, mild, flattened onion, usually white. A sweet onion or a plain yellow onion works; raw red onion is sharper than intended here.
- The simmerKeep it at a bare bubble over low, steady heat, and turn the slices gently once or twice so they do not stick and scorch.
- YieldServes six to eight as a side. Good warm, and better still reheated in the same skillet the next morning alongside eggs.