Debbies Personal Potato Salad Recipes

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

DEBBIE'S HOT GERMAN POTATO SALAD

Steps:

• Boil potatoes in salted water until just tender.
• Drain and set aside.
• In large skillet cook bacon that has been.
• cut into small pieces. When about halfway.
• done, add onion and saute until both are light brown.
• While this is cooking, combine sugar, vinegar, broth
• egg, mustard and salt & pepper and mix well.
• Pour this mixture into the skillet once your bacon and onions are done.
• Do not drain bacon grease.
• Simmer a few minutes until just thickened.
• Remove from heat.
• Add drained potatoes to skillet and Mix well.
• Adjust seasoning.
• Serve warm with Kielbasa and Cabbage.

INDIAN CHAAT-INSPIRED POTATO CHIP SALAD

Steps:

• Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
• Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.

DEBBIE'S FAMOUS ITALIAN BEEF

Steps:

• Cut the meat into small cubes.
• Place the meat, bouillon granules, the finely chopped hot peppers, and garlic salt in the crock pot.
• Prepare the salad dressing as directed on the package (the amount of vinegar, water and oil may vary depending on the brand you use).
• Pour the salad dressing over the meat.
• Add enough water to cover the beef; stir to blend.
• Cook on low for 8 hours.
• Remove the beef from the broth placing it in a glass mixing bowl. Shred the beef with a fork and knife.
• Put the shredded beef back in the crock pot so it keeps warm and serve with the broth. Additional hot peppers can be served on the side for those that like it hotter.