My great grandmother was from the Liege region of Belgium. She made her potato salad with equal parts sugar and vinegar (I use 1/2 balsamic and 1/2 wine) to give it a sweet/sour flavor. She also used salt pork not bacon. But since salt pork is difficult to find I usually have to settle for bacon. Yummy! Just had some tonight.
Just before serving sprinkle with some grated paremesean cheese...add's a little zip....and possibly a little seeded dices roma tomatoe.
Good. I used only a touch of the vinegar for sweetness.
This was good but if you stick to the recipe you're going to end up with A LOT of bacon grease. I poured off all but about a tablespoon and that was plenty. I also used white balsamic vinegar which is much more mellow-tasting than the regular stuff (You might want to add a pinch of sugar if you don't like a strong vinegar taste). Thanks.
Way too much vinegar for me.
I think this is best served warm and with a bit less vinegar.
I had to try this recipe because my parents are from a small town not far from Liege and this reminded me of dishes at my grandmothers' houses. I made this for a recent dinner party/barbecue and got rave reviews. I rarely follow recipes to the "T" when it comes to proportions (other than baking) but I know I used a full pound of bacon. It was not too much because so much volume was lost in the cooking. I used more potatoes than called for. Although I didn't measure it out I'm sure I did not use 2 cups of balsamic. I added it about 2 Tbs. at a time and then tasted until it seemed right. I liked the fact that this recipe is not loaded with oil or mayo. As I said everyone loved the potato salad and this will be added to my regular repertoire.
Way too "vinegary" and sour. Taste was similar to German Potato Salad flavor but without the sugar to offset the sour taste. I think canned green beans would have been much easier and quicker than using fresh. The recipe doesn't specify whether to retain or drain off the bacon fat. I drained off most of it for health reasons reserving just a little for flavor. When I asked my husband's opinion he said "Well honestly when I came home and smelled that smell I hoped that wasn't what we were eating for dinner!"
I'm thrilled to find this recipe! My Belgian great-aunt made this for me years ago and I've been wanting to make it ever since. Thanks!
