Today we are celebrating family heritage. We being the fabulous group of food and wine bloggers in the Sunday Supper Movement. Our mission is to bring back Sunday Supper around the family table. The movement was started last fall by Isabel, Family Foodie. She was tweeting about family and food on Sundays. The enthusiasm spread and the #SundaySupper hashtag began appearing in tweets from people all over the world. It also caught the attention of a lot of food bloggers including myself.
The number of tweets and people joining in increased every week. Isabel organized events and has done a great job in coordinating them. When she asked if I would like to host an event, my immediate answer was yes! I knew exactly what the theme would be: Celebrating Family Heritage. My family always celebrated our German heritage with food. The same happens in households world-wide. It is very apparent people want to share their family history, stories, traditions, and recipes. The recipe I am sharing today is one from my Oma, Hildegard Pohl:
I only saw my Oma a few times. She was in Germany and so visits were not that often. I never cooked with her and honestly I do not remember her cooking. My mom said she was a good cook. She worked in a kitchen during the war in order to provide food for the family while my Opa was away in the military. Since my mom is the one who kept the recipe going, I asked her to come over and make it with me. I had her beside me to check each step along the way. I put her to work peeling the potatoes:
It was a great time to talk about Oma. I learned more about her and the recipe. I found out Oma would alter it and add apples or fish or whatever extra she had on hand and needed to use. I wondered about all the different variations she must have made. I have only had it one way. It does make me consider changing it up. Then again, I do want to keep it the same because it really is my favorite potato salad. It is just right. The vinegar and cooked onions take it to another level. Oh, and there is bacon in it too. Yes, bacon. Mmmm.
The recipes for this event are incredible. The heritages represented reach across the globe. The diversity makes it even more exciting. Every time I see the list I get hungry. I cannot wait to read the stories behind each recipe. I invite you to visit each blog and find out more about them. The journey is only a click away…
- Scotch Eggs and Brotchen Rolls – The Meltaways
- Apple Kuchen – Mrs. Mama Hen
- Spaghetti Carbonara – Katherine Martinelli
- Slow Cooker Chicken Paprikash – Make Dinner Easy
- Potato and Spinach Knishes – The Girl In The Little Red Kitchen
- German Potato Salad – Magnolia Days
- Sausage and Broccoli with Orecchiette – Daddy Knows Less
- Chicken Enchiladas Suizas – The Weekend Gourmet
- Strawberry Tiramisu – Chocolate Moosey
- Chocoflan – Juanita’s Cocina
- Egg Liqueur Cake – The German Foodie
- Rasmalai (Ricotta in Sweet Coconut Milk with Almonds and Pistachio) – Sue’s Nutrition Blog
- Mediterranean Couscous Salad – In the Kitchen With KP
- Rouladen – Midlife Road Trip
- Lemon Balm Roasted Chicken and Rum Raising Cupcakes with Maple Frosting – What Smells So Good?
- Keftikas (Turkish Meat and Leek Patties) – The Little Ferraro Kitchen
- Croque Monsieur with a Béchamel sauce – The Daily Dish Recipes
- Momma’s Meat Pie with Poutine Sauce – Momma’s Meals
- Polish Rustic Plum Tart – Comfy Cuisine
- Drop Scones (Scottish Pancakes) – Cositas Bonitas
- Jamaican Cornmeal Pudding – The Lovely Pantry
- Borscht Shooters – Cookistry
- Shepard’s Pie – Big Bear’s Wife
- Parsnip Cakes – Mama’s Blissful Bites
- Roasted Curried Vegetables – Hot Curries & Cold Beer
- Portuguese Mussels and Shrimp in a Chorizo Sauce – Family Foodie
- Kalbi Steak Kimchi Grilled Cheese – Damn Delicious
- Wine pairings for all the recipes – ENOFYLZ
Join in the Sunday Supper conversation. Follow the hashtag #SundaySupper on twitter and tweet your own recipes and food photos with it. Check out the Pinterest board too.
What is your heritage? How do you celebrate it? I would love to know how your family preserves its history. Hopefully one way is around the family table.
- 8 small to medium-sized russet potatoes
- 4 slices bacon (regular slice thickness)
- 1 small onion, diced
- ¼ cup white vinegar, plus more to taste
- 3 hard-boiled eggs, diced
- ¼ cup sweet pickle cubes
- 1 tablespoon yellow mustard
- ½ to ¾ cup mayonnaise
- Salt and pepper to taste
- In a large pot, cover potatoes with about 2 inches of water. Bring to a boil and reduce heat to continue to lightly boil until potatoes are cooked but not too soft. (About 25 to 30 minutes after it initially starts boiling). Check doneness with a fork or knife. Drain potatoes in a colander and run cold water over them to cool them down and make them easier to handle (they will be hot so be careful). Peel and cut potatoes into bite-sized chunks and place them in a large bowl or back in the pot.
- While the potatoes are boiling, cook the bacon in a skillet until brown and crispy. Remove bacon and chop into small pieces. Remove all but 1 tablespoon of bacon fat from the skillet. Add the diced onion to the skillet and saute until translucent. Pour the vinegar over the onions and cook for a few minutes to deglaze the skillet. Be sure to scrape the bottom of the skillet while deglazing.
- Pour the onions over the potato chunks. Add the diced eggs, pickle cubes, mustard, and ½ cup mayonnaise. Stir gently to combine without mashing or breaking up the potatoes. Add additional mayonnaise if needed. Add salt, pepper, or more vinegar to taste. Transfer to a serving bowl and serve immediately. Refrigerate leftovers.