German Potato Salad with Eggs

Brianna's week. Detroit cold. The kind of cold that gets into the bones if you stand outside more than ten minutes. Worked four shifts this week at the plant. The line ran clean.

Pop's in the recliner. Tigers on. Sugar in range this week. Sunday at Mama's. She made greens with hambone the way she has since 1985.

Baked mac and cheese this week. Three cheeses — sharp cheddar, Monterey Jack, a little Gruyere because I am fancy now. Topped with crumbs.

Aiden's 9. He's all elbows and questions. Asked me Wednesday why bread has holes. Zaria's 7. Helps me cook on a step stool. Has opinions about the seasoning.

I went to bed Sunday at 10. Slept eight hours. The body said thank you.

Watched the Tigers Sunday afternoon. Lost in extras. Detroit reflex. I yelled at the TV the way Pop used to yell at the TV. The TV did not respond. The bullpen will probably not respond either.

I read for an hour Sunday night. A book about the auto industry. Half memoir, half history. Made me think about Pop and the line and the fragile contract that built the middle of this country. I underlined the parts that hit.

A song came on the radio Tuesday — old Stevie Wonder — and I had to sit in the truck for the rest of it before I went into the store. Some songs do that. Detroit is a city of songs that do that.

The grass came in fast this week. Cut it Saturday morning before the heat. The mower had been sitting all winter. Took three pulls to start. Once it ran, it ran. Some things just need patience.

I cleaned the smoker Sunday morning. Brushed the grates. Emptied the ash. Wiped down the body. The smoker repays attention. So does most everything that matters.

Mama left me a voicemail Wednesday. She said, "DeShawn. Don't forget Sunday." I had not forgotten Sunday. I have not forgotten Sunday in twenty years. The reminder is the love. I called her back.

The drive home Friday was the long way around. I took Outer Drive past the lake. The water was still. I do not always notice the water. I noticed Friday.

Aiden had practice Tuesday and Thursday. I drove. He shot threes for an hour after.

The kids next door knocked over my trash cans Tuesday night. Their dad made them help me clean up Wednesday morning. Good man. The kids apologized. I gave them each a Capri Sun. Cycle complete.

I made grocery lists on the back of envelopes the way Mama did. The list this week was short — onions, garlic, half-and-half, cornmeal, a pound of bacon. The list is the recipe of the week before it happens.

The Lions on TV Sunday. Lost on a missed field goal. Detroit. The neighborhood collectively groaned at the same moment. You could hear it through the windows.

Filled the propane tank Wednesday. The smoker is the only appliance I baby. Wiped it down. Checked the gaskets. Checked the temperature gauge. The smoker is mine the way Pop's torque wrench was his.

The custody calendar holds. Aiden and Zaria alternate weeks. Brianna and I co-parent without drama now. We do not always have to like each other to do this right.

A neighbor down the street gave me a tomato plant Saturday. He grows them on his porch. Said he had extra. I put it next to the back step where it gets the afternoon sun. Detroit gardens are improvised victories.

Drove past Jefferson North on Tuesday. The plant is still the plant. The trucks coming out. I waved at the gate guard out of habit. He waved back even though he didn't know me. The plant is its own neighborhood.

The mac and cheese was the centerpiece, but a good Sunday spread needs a side dish that pulls its weight — something warm, a little sharp, something that holds up next to hambone greens and doesn’t apologize. This German potato salad with eggs has been in my rotation long enough that Zaria knows the smell before she can see the pan. The vinegar hits the bacon fat and the whole kitchen changes. Aiden will eat three servings and ask no questions. That’s the review I trust.

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 6

Ingredients

2 lbs red or Yukon Gold potatoes, scrubbed and sliced 1/4 inch thick
4 strips thick-cut bacon, chopped
1 small yellow onion, finely diced
1/3 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon yellow mustard
1/2 teaspoon celery seed
3/4 teaspoon kosher salt, plus more for boiling
1/2 teaspoon black pepper
4 hard-boiled eggs, peeled and sliced
2 tablespoons fresh flat-leaf parsley, chopped

Instructions

Boil the potatoes. Place sliced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 12—15 minutes until fork-tender but not falling apart. Drain and set aside in a large bowl.
Render the bacon. In a large skillet over medium heat, cook the chopped bacon until crispy, 6—8 minutes. Remove bacon with a slotted spoon and set aside. Leave the drippings in the pan.
Build the dressing. Add the diced onion to the bacon drippings and cook over medium heat until softened, about 4 minutes. Whisk in the apple cider vinegar, sugar, mustard, celery seed, salt, and pepper. Stir and cook 1—2 minutes until the sugar dissolves and the dressing is warm and slightly thickened.
Combine. Pour the warm dressing over the potatoes while they are still warm. Add the reserved bacon and toss gently to coat. The potatoes will absorb the dressing as they sit — this is what you want.
Finish and serve. Fold in the sliced hard-boiled eggs carefully so they hold their shape. Top with fresh parsley. Serve warm or at room temperature.

Nutrition (per serving)

German Potato Salad with Eggs — The Kind of Side Dish That Earns Its Place at Mama’s Table