Canadian Mennonite Hot Potato Salad With Bacon Speck Salat Recipes

CANADIAN MENNONITE HOT POTATO SALAD WITH BACON SPECK SALAT

Steps:

• Cook bacon over medium heat until crisp. Remove and crumble.
• Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
• Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
• Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
• Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
• FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
• Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
• Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
• Classic Canadian Cooking.

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

BENNO'S BACON POTATO SALAD

Steps:

• Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
• Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
• Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
• Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.

POTATO SALAD WITH BACON

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

CANADIAN POTATO SALAD

Steps:

• Peel potatoes and cut into quarters. Cook in salted water until almost done.
• Drain and cool potatoes, then dice into 1/2" squares.
• Slice about 5 slices from one of the radishes and reserve. Chop the rest very finely.
• Chop the green onions very fine. (If no green onions, use a slice of white onion, minced finely).
• Crumble one slice of bacon and cut the other into 1/2" pieces. Reserve the pieces for topping.
• Cut about 5 slices from the centre of the eggs to make nice rounds and reserve. Dice the rest.
• Mix all the vegetables together gently (I use my hands and toss them).
• Mix mayonnaise with vinegar and a good sprinkle of the seasoned salt.
• Stir into potatoes.
• Top with one sliced radish, slices of egg and pieces of bacon. Sprinkle with paprika.
• Let sit in fridge for at least 2 hours.

ALL CANADIAN POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
• Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
• Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.