As posted on Shinedown.com, maybe someone here might want it too. Mel, since you are the one with the emails will you please let Barry know that this has been posted, he seemed generally interested about wanting it and thank you for the assist.....

Barry,
As promised, my recipe for German Potato Salad. I am use to cooking for large groups and my recipes are in memory, I have tried my best to translate this to usable text, I hope that this is understandable, if you have any questions, my email should have came with this post. Please email if you need to, and PLEASE send me a good dirty rice recipe…

P.S. - I will be in Tulsa on October 10 for your show at the Tulsa State Fair… I am willing to throw down on October Fest, if there is any interest email me, I will help pay and cook!!!!

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Baking Potatoes (for different flavors use New (Red) Potatoes)
Thick Bacon (you can also sub maple flavored bacon instead of sugar)
Valdez Onion (best to use these, some use green onion, but that is nasty for this….)
Pepper/Salt
Sugar
Apple Cider Vinegar (very important to use this vinegar or it will not taste right…)

Here is the math for making this:
4 cups Potato = ¼ cup Vinegar + ¼ cup bacon fat or grease + ½ cup bacon + ½ cup onion + pinch sugar + pinch pepper/salt + add water and baking soda as needed to thicken(1/3 cup water for this).

Peel and dice potatoes to a good size (not to small or you will make mashed German Potato Salad.) Boil until tender, but still firm. Drain the water and allow time to cool, to room temperature if possible. Dice up the bacon and cook until crisp, but not burnt, you will need to use the bacon grease which you will drain from it after cooking. In a soup pan, add onion, sugar, and vinegar into the bacon grease, apply water, baking soda and cook over med heat until thickened. Should almost have the texture of gravy. Add potatoes and bacon, stir and for extra flavor add pepper and salt. (more salt than pepper and in fact you can leave the salt out altogether and still have a great taste.) You will want to let simmer and stir for about an hour or more to yield the best test from it. If you let it simmer for over 4 hours, you will get the best taste of this!!!!

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I am sure I don’t need to tell you that the food is only as good as the ingredients used, use thick bacon that is meaty not fat and top shelve vinegar (use your taste buds to find one that will fit you the best).

Hmm. I'm smellin' an official recipe thread maybe. I will definitely give this a go. I'll get back to you in a week or so to see if I did it right. But sounds great.

Link, that sounds like an excellent idea. Hope this comes out good for you, it is one of my favorite dishes that my aunt taught me. She is the Julia Child of German food!!!!!

Next up:
Monte Cristo

Great idea! A recipe thread is DEFINITELY in order! We all have our favorites, and prob'ly not JUST Barry would like to experiment with some of these. Thanks for the recipe on the German Potato Salad - can't wait to try it! Sounds delicious!

Welcome!!!