Pork Schnitzel, German Potato Salad and Pickled Beets

Ingredients

• 900 g Yukon Gold Potatoes (about 4-5 medium potatoes, scrubbed)
• 1 tbsp Salt (for boiling potatoes)
• 225 g Thick-Cut Bacon (about 8 slices)
• 1 medium Yellow Onion (finely chopped)
• 120 ml Apple Cider Vinegar
• 60 ml Water
• 2 tbsp Granulated Sugar (adjust to taste)
• 1 tbsp Dijon Mustard
• 0.5 tsp Black Pepper (freshly ground)
• 3 tbsp Fresh Parsley (chopped, plus more for garnish)

Instructions

1. 1

   Cook the potatoes: Place the whole, unpeeled potatoes in a large pot. Cover with cold water by at least 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes and let them cool just enough to handle.

2. 2

   Cook the bacon: While the potatoes are boiling, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Reserve about 4 tablespoons (1/4 cup) of the rendered bacon fat in the skillet and discard the rest.

3. 3

   Prepare the warm dressing: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat for 4-5 minutes until softened and translucent. Whisk in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer. Season with 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Let it simmer for 1-2 minutes to allow the flavors to meld, then remove from heat.

4. 4

   Assemble the salad: While the potatoes are still warm, peel them (the skins should slip off easily) and slice into 1/4-inch thick rounds. Place the warm potato slices in a large bowl. Pour the warm dressing over the potatoes. Add most of the crumbled bacon and the chopped fresh parsley, reserving a little of each for garnish. Gently toss to combine, being careful not to break the potato slices. The warm potatoes will absorb the dressing beautifully.

5. 5

   Serve: Garnish with the remaining bacon and parsley. This salad is best served warm or at room temperature. Enjoy!

Ingredients

• 2 lb beets (about 6-8 medium beets)
• 1.5 cup white vinegar (5% acidity)
• 1.5 cup water
• 0.75 cup granulated sugar
• 1.5 tsp salt (pickling or kosher salt)
• 1 small yellow onion (thinly sliced)
• 1 tsp whole cloves (optional)
• 1 tsp whole allspice berries (optional)
• 1 piece cinnamon stick (optional, 2-inch piece)

Instructions

1. 1

   Cook the Beets

   • Wash the beets thoroughly under running water. Trim the leaves and root ends, leaving about 1 inch of the stem and tail attached to prevent the color from bleeding out during cooking.
   • Place the trimmed beets in a large pot and add enough cold water to cover them by at least an inch.
   • Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 25-35 minutes, or until the beets are tender when pierced with a fork. Cooking time will vary based on the size of your beets.
2. 2

   Peel and Slice the Beets

   • Drain the hot water from the pot and cover the beets with cold water. Let them sit for a few minutes until they are cool enough to handle.
   • Using your fingers or a paper towel, gently rub the skins off the beets. The skins should slide off easily. Wear gloves to avoid staining your hands.
   • Slice the peeled beets into 1/4-inch thick rounds or cut them into bite-sized chunks, as desired.
3. 3

   Prepare the Pickling Brine

   • In a medium non-reactive saucepan (like stainless steel or enamel), combine the white vinegar, water, granulated sugar, and salt.
   • If using, add the whole cloves, allspice berries, and the cinnamon stick. You can place them in a cheesecloth sachet for easy removal later.