JOE'S POLISH POTATO SALAD
This recipe is derived from a Taste of Home version and is very similar to Recipe # 81518, however "Pork Fat Rules!". I served this Potato Salad at a Christmas dinner, and my relatives demanded the recipe. It IS very good. I hope you enjoy it too!
Provided by Smokin Joe of Wixom
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander.
- While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices. After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat. Add the sausage slices and heat them through. Remove all of the meat and set aside.
- Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven. Cook and stir over medium heat until the mixture is hot and bubbly. Gradually add the chicken broth and vinegar and bring to a boil. Cook and stir until thickened. Gently stir in the onion, celery, and parsley and cook for two minutes. Stir in the meat and potatoes and continue cooking until heated through.
- Serve and enjoy!
Nutrition Facts : Calories 541.1, Fat 38.9, SaturatedFat 13.1, Cholesterol 78.6, Sodium 1487.2, Carbohydrate 29.4, Fiber 2.8, Sugar 7.4, Protein 17.7
POLISH POTATO SALAD
When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.
Nutrition Facts :
JULIE'S CRUNCHY POTATO SALAD
This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.
Provided by HONEYMOMISME
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g
POLISH POTATO SALAD
After the war, my Polish relatives spread to all corners of the world, even Downunder, taking their fantastic cuisine with them. This is a delicious potato salad made by my grandmother and mother as well as the extended family. It contains some unusual ingredients. As with many family recipes, this has never been written down. The quantities are estimates, you can add more or less to suit your tastes.
Provided by JNS381
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into large dice. Boil or steam until just cooked. Don't overcook.
- Drain and place in a large bowl. While still hot, drizzle the french dressing over the potatoes and allow them to cool.
- When cool, add the eggs, peas, baked beans, cucumbers, cheese, spring onions and dill. Gently mix through.
- Add the mayonnaise and cream and mix through.
- Add more mayo or cream to taste and to get a creamy consistency.
- Garnish with some extra slices of hard boiled egg and fresh dill if you like.
JACQUES'S FRENCH POTATO SALAD
Jacques' salad is particularly nice for winter meals - the hot potatoes are tossed with white wine and oil, sauteed onions, scallions and garlic. Serve it warm, with slices of hot homemade sausage arranged on top or with other meats.
Provided by Food Network
Categories side-dish
Time 40m
Yield About 6 cups, serving 4 to 6
Number Of Ingredients 14
Steps:
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.
POTATO SALAD, ADAPTED BY JOYCE STAVELY
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Scrub and cook the potatoes in enough water to cover. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm. Amount of time depends on size of potatoes. If the potatoes have thin skins they do not have to be peeled.
- While the potatoes are cooking, beat the oil and vinegar together with the mustard. Combine with the egg, celery, onion, pickle relish and pickle juice.
- When the potatoes are done, drain, peel if desired and cut into small dice. While they are still warm, mix them with the dresssing.
- Garnish with radishes and green onions.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 67 milligrams, Sugar 3 grams, TransFat 0 grams
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