Salads, Potato

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Rose’s German Potato Salad
Course: Potato, Salad
Author: Carolyn
Ingredients
  • lbs russet potatoes
  • 2 T salt
  • 1 C chopped celery
  • 2 green onions chopped
  • ½ lb bacon
  • ½ C vinegar
  • ½ C sugar
  • C cold water divided
  • 4 T cornstarch
  • 2 T finely chopped parsley
  • 2 hard-cooked eggs sliced
Instructions
  1. Boil whole potatoes covered in water with salt until just tender. Drain well. Cool slightly, peel and cut potatoes into1/4 inch cubes. Place in large bowl with celery and onions. Set aside.
  2. In large skillet, fry bacon over medium heat until crisp. Remove bacon, leaving drippings in skillet. Drain bacon on paper towels. Crumble bacon and add to potato mixture.
  3. Add vinegar, sugar and 1 C cold water to bacon drippings. Stir over medium heat until sugar dissolves.
  4. In separate bowl, mix cornstarch and remaining ½ C cold water until very smooth. Add to bacon drippings, stirring until thickened. Remove from heat and add to potatoes. Mix well. Place in serving dish and garnish with parsley and hard –cooked eggs.
Recipe Notes

June 2013

 

Crunchy Potato Salad
Course: Potato, Salad
Author: Sue Brandt
Ingredients
  • 3 lbs red potatoes cubed and cooked
  • 1 celery rib chopped
  • 1 mango diced
  • 1 carrot shredded
  • Green onions I like a lot, sliced thinly, to taste
Dressing:
  • 2 T agave nectar or honey or sugar
  • 1 C balsamic vinegar
  • 2 t mustard of choice
  • 1 t salt
  • 1 t lemon-pepper seasoning
  • 1 t dried dillweed
Recipe Notes

March 2008

 

Kathleen's Mayonnaise Potato Salad
Course: Potato, Salad
Author: Kathleen Kelbe
Ingredients
  • 2 1/2 cups sliced or diced cooked potatoes I like the red ones 1 med potato = 1 cup
  • 1 t sugar
  • 1 t vinegar
  • 1/2 cup chopped onion
  • 1/2 cup sliced radish
  • 1 1/2 t salt or less
  • 3/4 cup mayonnaise or less
  • 1/3 cup chopped green pepper
  • 1 cup sliced celery
  • 2 hard-cooked eggs sliced
Instructions
  1. Sprinkle potatoes with sugar and vinegar.
  2. Add vegetables, salt, and mayonnaise; toss to mix.
  3. Carefully 'fold in' eggs.
  4. Chill.
  5. Serve in lettuce-lined bowl and garnish with parsley, cherry tomatoes or tomato wedges and additional egg slices.
Recipe Notes

June 2008

 

Roasted Potato Salad
Author: Beth Hrovat
Ingredients
  • 4 C quartered raw unpeeled small red potatoes
  • 1 C Miracle Whip/ mayo
  • 2 hard boiled eggs chopped
  • 4 slices cooked bacon crumbled
  • ¼ C sliced green onions
  • ¼ t salt
  • ¼ t pepper
  • 1 T or 2 of mayo if too dry.
Instructions
  1. Spray 15 x 10 pan with cooking spray,
  2. Bake 425° for 30 – 35 minutes, stirring once halfway through.
  3. Mix in the rest of the ingredients right away and serve. Tastes OK cold.
Recipe Notes

2015