Knee high by the 4th of July

Ah the 4th of July, a great reason to have a nice serving of German Potato Salad. I have always loved German Potato Salad and that would be because my Oma used to make the best. It was not hot, it was ah, like Lukewarm, which I prefer and she didn't slice the potatoes she kind of chunked them...of course I've never seen or been able to duplicate her most fantastic and mouth watering salad.

Here is a recipe from Allrecipes...

GERMAN POTATO SALAD

INGREDIENTS
4 potatoes
4 slices bacon*
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

OR JUST SKIP THE WHOLE MAKING BACON AND SUBSTITUTE 2 TBSP TO 1/4 CUP BACON BACON.
Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

OR SKIP THE BOLD INGREDIENTS AND USE VIDALIA ONION DRESSING ABOUT 1/3 CUP.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

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Three weeks from today I''ll be flying up for the Tastefully Simple National Conference!!!

We always have great speakers, plenty of time to meet other consultants, and the opportunity to try all the new products!

Now many people don't know that German Potato Salad is pretty low in fat all things considered and especially when compared to it's chubby Cousin American Potato Salad. And you could leave on the potato skins for a bit extra in the vitamin department.

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Red White and Blue Desserts are a favorite of mine since I love berries...one fun thing to do is to make an Absolutely Almond Pound Cake (use 1/2 butter and 1/2 applesauce to reduce the fat) and then frost it w/cool whip mixed with 2-3 tbsp dry Vanilla Bean Chiller then top w/blueberries, raspberries and/or strawberries.