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 Café 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 – 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, sauté bacon until crisp and browned. Drain bacon fat but leave about three tablespoons of the fat in the skillet.
Sauté 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 Oct. 26, 2016
Seems the Travel Channel has its cameras pointed at Milwaukee once again. Crews were in town this week filming for an episode of the hit show "Food Paradise," which features food spots across the country offering one-of-a-kind dining experiences.
Published Oct. 26, 2016
It's been a good number of years since I've set foot into an Olive Garden. But, it's dining month. And if I judged purely by the constant stream of cars that flows in and out of the parking lot, I'd be prone to suspect I was missing out on something truly special.
Published Oct. 24, 2016
In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Matt Kerley of Hinterland.
Published Oct. 22, 2016
Ever wanted to own your own brewery? Well, beginning today, you can. For just $200 you can become an owner of the New Barons Brewing Cooperative, a start-up brewery that will be operated democratically by members, all of whom have an ownership stake.
Published Oct. 21, 2016
The Kitch, a modern eatery and gathering place, opened Tuesday at the Kohl's Corporate Headquarters in Menomonee Falls. We paid a visit on Thursday and got a look at the creature comforts Kohl's employees will get to enjoy in the new space.
Published Oct. 20, 2016
Half off at Riverwest Pizza on Mondays? Free lunch at Old German Beer Hall when you buy a beer? Those are deals you can expect from the MealSteals app, a new tool which helps users discover places to eat and drink while saving money at the same time.
Published Oct. 19, 2016
There are some great spots in Milwaukee to get traditional bar-style wings. But if you set aside your notion of what wings are supposed to be and open your palate to the idea of what they could be, there are plenty of other interesting spots to try.
Published Oct. 18, 2016
It's been nearly a year since Thai-namite announced intentions to take over the space on West North Avenue which once housed City Market. But with a soft opening planned for this weekend, the wait is nearly over for inspired Thai dishes and sushi.
Published Oct. 17, 2016
Enjoy juicy tidbits of music history while indulging in four thematic courses during the new Rock & Roll Roots series at Rumpus Room. The three-dinner series will feature music and commentary from Steve Palec of WKLH and Wisconsin Foodie host Kyle Cherek.
Published Oct. 17, 2016
Riverwest's Milwaukee Beer Bistro will host a preview party celebrating its national debut on the Travel Channel's "Food Paradise" on Oct. 30. The episode will feature eight "Super Sandwiches" from around the U.S., including one from the Riverwest spot.