My grandmother, Elisabeth Suzanne Linschied (Shifty – as she was known by her friends) was the granddaughter of German and Austrian immigrants. She was a rebel and remained so until her death, two weeks shy of her 102nd birthday. At the age of 30, she was a feisty and determined spinster – destined to live with her ailing father and spend the rest of her days as his caregiver. That was, until a striking young man, 10 years her junior and one-half Apache Indian, came to work on the family farm. She was smitten, he was smitten and a clandestine affair began. They eloped, to the shock and shame of the clan, and gave birth to my mother, Joan, just under a year after. It was the only child they ever had. Sadly, my grandfather, with his russet skin, twinkling blue eyes and prematurely white hair, became ill quite early in their marriage and passed almost 50 years before my grandmother.Nana, as she was known to me, managed to keep both her strict German heritage alive, fully integrated with her subtle, shifty, mischievous streak. This was one of her favorite recipes:
Nana’s German Potato Salad
- 5 lb of new potatoes
- 1 lb of center cut bacon (thick if possible)
- 1 medium sweet onion
- 1/4 cup of flour
- 1 c. sugar
- 1/2 c of water
- 1/2c of vinegar
- Green onions or chives to finish
Boil potatoes until they can be pierced easily with a fork. Drain and let cool. Slice (leave skins intact if possible). Chop bacon into 1 inch pieces. Fry until about half done. Drain off 1/2 of grease. Add chopped onion and continue frying until bacon is done and onion is transparent. Mix flour, sugar, water and vinegar. Pour over bacon and noons. Stir over low heat until it thickens. Pour this mixture over potatoes. If possible, refrigerate for 24 hours and serve warm or room temp. Sprinkle with chives and serve to hungry farmers!
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