Debbies Potatoe Salad Recipes

DEBBIE'S ULTIMATE MUSHROOM DISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, and saute until tender, about 10 minutes. Layer half of the mushrooms in the bottom of a casserole dish. Sprinkle with half of the olives, half of the cheese, and 1 tablespoon of flour. Repeat the layers then top with the bread crumbs. Drizzle 2 tablespoons of melted butter over the crumbs.
• Bake for 30 minutes in the preheated oven, until bubbly and browned on the top.

DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD

Steps:

• Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
• With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
• In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
• Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
• Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

HERBED POTATO SALAD

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

DEBBIE'S FRUIT SALAD

Steps:

• Prepare fruit in large bowl.Mix dressing ingredients and pour over fruit.Chill for 2 to 3 hours and 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.