die Kartoffel ist gut

Well, as is often the case with my hobbies, my dedication to learning German has waned.

That doesn't mean I've forgotten everything I've learned, because I haven't. I still remember plenty of words and phrases, including "die Schwangerschaft ist schlecht" ("the pregnancy is bad")(an actual phrase used by the program)(over and over and over again) and Kartoffel. Isn't Kartoffel even more fun than potato (and potahto)?

Let's talk about potato salad. As far as I know, there are three versions: mayonnaise-based, mustardy, and German. Your mayo- and mustard-sauced versions are served cold while the German kind is warm. My current favorite is the hot kind, though I've been on a mustard potato salad kick in the past. I like the tang of the vinegar and, since it's still below freezing some nights, the warm aspect is definitely appealing. The mayonnaise-y kind is okay from time to time, but it's just not my preference.

This recipe is grand, as is the cookbook from which it came. Southern Living’s newest cookbook Southern Living Comfort Food Made Easy: Hearty homestyle dishes for busy cooksfeatures a number of incredibly easy and delicious recipes that will satisfy your need for down-home cooking, fast, with tons of tips on how to whip up impressive dishes on a tight schedule. A few dishes that caught my eye include Basil-Peach Chicken, Green Tomato Sliders, and Banana Bread Cobbler. It's a cookbook that I'm certain will come in handy for me, and probably for you too.

heiße Kartoffelsalat
Based on a recipe from Southern Living Comfort Food Made Easy: Hearty homestyle dishes for busy cooks
Ingredients:

• 3 pounds fingerling potatoes, halved
• 4 slices bacon, fully cooked and chopped
• 1/2 cup white wine vinegar
• 1 shallot, minced
• 3 tablespoons honey
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 cup olive oil
• 2 tablespoons chopped fresh dill

Directions:
Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.
Whisk together vinegar and next 5 ingredients in a medium bowl.
Add oil in a slow, steady stream, whisking constantly, until smooth.
Pour vinegar mixture over potatoes.
Just before serving, add dill and toss gently until blended, then sprinkle with bacon.
Serve immediately.