A Curran family recipe for warm German potato salad features vinegar-saturated potatoes, sweet onions, and tons of bacon. My great-grandmother Hap taught it to my dad, who makes it for holidays. Its one of my all-time favorite things to eat. In a recent lunch I tried to recreate this flavor combination with some additional ingredients. (Not that this recipe needs modification!) I tossed the cooked potatoes with apple cider vinegar, lime juice, and olive oil. Others who joined the party were peas, bacon, a hard-boiled egg, parsley, and some sliced raw onion. The result was delicious, something familiar and unusual at the same time. I would never go to lime juice for this salad, but we have limes, not lemons here in Mexico, and I like using them because it constantly puts that kind of surprise in my cooking. All the components worked with each other in their contrasting flavors to participate in a balancing act that suggested a refined gastronomic experience, but was still grounded in tupperware food. Great for spring and summer.Tip: When using raw onion, briefly rinse the slices in cool water to remove the harsh pungency. The onion's flavor will remain but will not overwhelm the other flavors in the dish.
-Kenny
