FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
AUNT TC'S POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a large stockpot with heavily salted water and the potatoes and bring to a boil. Cook until tender, 20 to 25 minutes. Drain the potatoes and quarter when cool enough to handle.
- Mix together the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 3 cups mayo and a pinch of salt and pepper in a large bowl. Add the potatoes and toss until combined. Add additional mayo if the salad looks dry. Sprinkle with smoked paprika. Serve immediately or cover and refrigerate until ready to eat.
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
THE GREAT AUNT'S GERMAN POTATO SALAD
This recipe brings back such wonderful memories of picnics when I was a child with my grandmother and her sisters. While a member of the Cranberry Township Pennsylvania Women's Club I would make 30 lbs at time for a charity craft fair each fall. So, feel free to play around with the measurements of the oil, sugar and vinegar...for years I have made this without a recipe. This salad can be served cold or at room temp.
Provided by AliDee
Categories Potato
Time 30m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, onion and bacon in bowl.
- Mix vinegar, oil and sugar until well blended.
- Add salt and pepper to taste.
- Pour dressing over potatoes until potatoes are well covered.
- Refridgerate. There might be dressing left over. Before serving blend well and add if needed.
Nutrition Facts : Calories 381.2, Fat 17.2, SaturatedFat 3.9, Cholesterol 15.4, Sodium 203.7, Carbohydrate 49.9, Fiber 5.2, Sugar 10.6, Protein 7.4
AUNT FRANCES' GERMAN POTATO SALAD
Take a guess at the quantities. Mom's directions liberally use the phrase "desired amount." Aunt Francis brought this to every shared family meal, and it was consistently a favorite by all of us.
Provided by Rutecki Family
Categories Potato
Time P1D
Yield 1 batch
Number Of Ingredients 5
Steps:
- Make this a day ahead of time.
- Cook desired amount of potatoes, chop into pieces and add desired amount of onion.
- Fry desired amount of bacon pieces until crisp.
- Drain; use some of the grease in salad for flavor.
- For dressing, make up the quantity needed, using the following proportions: 4 tablespoons sugar and 7 tablespoons vinegar.
- Heat, then pour over potatoes; add onion and bacon.
- Cover with foil and stir every hour or so.
- When ready to serve, it can be put in a very low oven to heat.
Nutrition Facts :
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