mitchell
Crash Test Dummy
RAL,
I finally got these typed up for you, sorry so late.... With summer and BBQ's cooking coming up these are a staple in my house, in addition to the cucumber salads of course. Gonna get those typed up soon too before all the cucumbers start over producing in everyone's garden. Anyone with some good ones just keep adding to the list here....
Kath
American Deli-Style Potato Salad
8 medium potatoes, cooked
1 medium onion, chopped about 1 cup
4 celery stalks, chopped fine about ½ cup
8 hard boiled eggs, diced
1 ½ cups Hellmann’s mayonnaise
½ teaspoon garlic salt
1 teaspoon lemon pepper
½ teaspoon celery salt
½ teaspoon ground black pepper
2 hard boiled eggs, sliced
Paprika for sprinkling on top
Remove the skins from the potatoes and dice into bit size chunks. Place the potatoes, onions, celery and diced eggs into a large bowl and stir together until mixed up pretty good. In a separate small bowl mix the mayonnaise with all the seasoning until well blended, then gently stir into the potato mixture until everything is evenly coated with the mayonnaise. Place the eggs slices on top and sprinkle with the paprika. Refrigerate for at least 2 to 3 hours before serving.
German Potato Salad
6 medium red potatoes, boiled until cooked through
6 bacon strips, chopped into small pieces
¾ cup onion, chopped
2 tablespoons flour
1 tablespoon sugar
1 teaspoon celery seed
¼ teaspoon ground pepper
2 to 3 tablespoons Green Salsa or regular salsa
¾ cup water
1/3 cup white vinegar
½ to ¾ cup chopped Romaine or Escarole lettuce
Sliced the potatoes after cooled into ¼ inch thick slices, leave the skin on and put off to the side. Fry the bacon pieces until browned. Remove from pan and add to the potatoes. In the bacon fat remaining in the pan sauté the onion until tender. Add in the flour, sugar, celery seed, ground pepper and salsa. Cook over a low heat until mixture is blended and smooth. Simmer about 2 or 3 minutes, and then add in the water and white vinegar. Bring to a boil for 1 minute. Carefully stir in the potatoes and lettuce pieces. Transfer into an ovenproof dish and heat in a 350 degree oven for 10 to 15 minutes. This can be served hot from oven or at room tempature. Also great for a BBQ, I will place it on the grill to warm up for a bit instead of placing in the oven on a hot day.
Bohemian Potato Salad
3 pounds red potatoes
3 stalks celery, chopped fine
1 bunch green onion, chopped fine
1 tablespoon fresh parsley flakes or 1 teaspoon dried
4 hard boiled eggs, sliced
½ pound bacon, chopped into pieces
¼ cup white vinegar
¾ cup of water
½ teaspoon salt
Paprika for sprinkling on top
Cook potatoes and cool. Slice potatoes with skin on into ½ inch thick slices on set off to side. In another bowl mix the onions, parsley and celery. Fry the bacon until browned, then turn off heat under pan. Add in
the vinegar, water and salt, mix together with the bacon and fat in pan until blended well. In a large glass bowl start to layer the salad by adding half of all the ingredients for the first layer in this order: potatoes, onion mix, bacon sauce, and then eggs. Repeat with the remaining ingredients. Be sure to save all the prettier egg slices for the top and then sprinkle with the paprika.
I finally got these typed up for you, sorry so late.... With summer and BBQ's cooking coming up these are a staple in my house, in addition to the cucumber salads of course. Gonna get those typed up soon too before all the cucumbers start over producing in everyone's garden. Anyone with some good ones just keep adding to the list here....
Kath
American Deli-Style Potato Salad
8 medium potatoes, cooked
1 medium onion, chopped about 1 cup
4 celery stalks, chopped fine about ½ cup
8 hard boiled eggs, diced
1 ½ cups Hellmann’s mayonnaise
½ teaspoon garlic salt
1 teaspoon lemon pepper
½ teaspoon celery salt
½ teaspoon ground black pepper
2 hard boiled eggs, sliced
Paprika for sprinkling on top
Remove the skins from the potatoes and dice into bit size chunks. Place the potatoes, onions, celery and diced eggs into a large bowl and stir together until mixed up pretty good. In a separate small bowl mix the mayonnaise with all the seasoning until well blended, then gently stir into the potato mixture until everything is evenly coated with the mayonnaise. Place the eggs slices on top and sprinkle with the paprika. Refrigerate for at least 2 to 3 hours before serving.
German Potato Salad
6 medium red potatoes, boiled until cooked through
6 bacon strips, chopped into small pieces
¾ cup onion, chopped
2 tablespoons flour
1 tablespoon sugar
1 teaspoon celery seed
¼ teaspoon ground pepper
2 to 3 tablespoons Green Salsa or regular salsa
¾ cup water
1/3 cup white vinegar
½ to ¾ cup chopped Romaine or Escarole lettuce
Sliced the potatoes after cooled into ¼ inch thick slices, leave the skin on and put off to the side. Fry the bacon pieces until browned. Remove from pan and add to the potatoes. In the bacon fat remaining in the pan sauté the onion until tender. Add in the flour, sugar, celery seed, ground pepper and salsa. Cook over a low heat until mixture is blended and smooth. Simmer about 2 or 3 minutes, and then add in the water and white vinegar. Bring to a boil for 1 minute. Carefully stir in the potatoes and lettuce pieces. Transfer into an ovenproof dish and heat in a 350 degree oven for 10 to 15 minutes. This can be served hot from oven or at room tempature. Also great for a BBQ, I will place it on the grill to warm up for a bit instead of placing in the oven on a hot day.
Bohemian Potato Salad
3 pounds red potatoes
3 stalks celery, chopped fine
1 bunch green onion, chopped fine
1 tablespoon fresh parsley flakes or 1 teaspoon dried
4 hard boiled eggs, sliced
½ pound bacon, chopped into pieces
¼ cup white vinegar
¾ cup of water
½ teaspoon salt
Paprika for sprinkling on top
Cook potatoes and cool. Slice potatoes with skin on into ½ inch thick slices on set off to side. In another bowl mix the onions, parsley and celery. Fry the bacon until browned, then turn off heat under pan. Add in
the vinegar, water and salt, mix together with the bacon and fat in pan until blended well. In a large glass bowl start to layer the salad by adding half of all the ingredients for the first layer in this order: potatoes, onion mix, bacon sauce, and then eggs. Repeat with the remaining ingredients. Be sure to save all the prettier egg slices for the top and then sprinkle with the paprika.