The walls of Kreuz Market once read, “No sauce. No forks. No salads. No credit cards. No kidding.’’ Even the most successful businesses evolve. Today, customers can pay for sides like sauerkraut, coleslaw, and German potatoes with plastic, but they still can’t get a fork, and they’ll never get sauce. A sign in owner Keith Schmidt’s office reads, “This ain’t Burger King. Around here, we do it my way.’’
|12||small red potatoes (about 3 pounds), cut into 1/2-inch pieces|
|Salt and pepper, to taste|
|3/4||cup cider vinegar|
|2||tablespoons brown sugar|
|8||ounces (about 8 slices) bacon, cut into 1/2-inch pieces|
|2||tablespoons mustard seeds|
|5||scallions, finely chopped|
1. In a large pot, combine potatoes and cold water to cover. Add a large pinch of salt. Bring to a boil, lower the heat, and simmer for 20 minutes, or until tender. Drain the potatoes into a colander.
2. Meanwhile, in a large bowl, stir together vinegar, brown sugar, salt, and pepper. Add the potatoes. Toss gently.
3. In a large skillet over medium-high heat, render the bacon, turning often, for 10 minutes or until golden and crisp. Transfer the bacon to a plate lined with paper towels.
4. In the bacon fat, cook the onion, stirring often, for 5 minutes. Stir in mustard seeds, and cook for 5 minutes, or until onions are translucent.
5. Add the bacon and onion mixture to the potatoes with salt and pepper. Taste for seasoning, and add more salt and pepper, if you like. Sprinkle with scallions. Serve warm or at room temperature.
Karoline Boehm Goodnick