Lou Lous Potato Salad Recipes

LOU'S POTATO SALAD

Steps:

• Wash and scrub potatoes but leave skin on. Peel garlic and slice cloves in half and put in with potatoes in large pot with water just covering the potatoes. Turn on high then turn down to medium once boiling and cook until potatoes are fork tender but not overcooked, about 30 minutes.
• While potatoes are cooking chop celery,onion,eggs and put aside to add later.
• Drain potatoes and discard garlic. Allow potatoes to cool slightly until you can handle them.
• Peel potatoes while still warm and as you cut them up into bite size pieces and put into a large mixing bowl,every 3-4 potatoes you need to sprinkle them with the lemon juice then sugar and toss with a rubber spatula lightly(try not to mash the potatoes) to coat the potatoes until all potatoes are peeled and sugar and lemon juice are used. When done you should have a big bowl of potatoes that are lightly covered with the sugar/lemon juice mixture.
• Add to the bowl the celery,onions,eggs and celery seed. Toss lightly again then mix in the mayonnaise.
• Sprinkle with paprika and refrigerate for at least 3 hours.

CHEF LOU'S POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done.
• Remove from pan and set aside.
• Drain off all but 1/4 cup of bacon grease.
• Saute celery and onion in bacon grease until onion begins to turn clear.
• Add garlic and continue cooking for 1-2 minutes.
• Add cubed potatoes and toss to coat.
• Saute for 3-4 minutes.
• Add enough chicken broth to just cover the potatoes.
• Add heavy cream.
• Cover and simmer until potatoes are tender.
• Add Parmesan, cheddar cheese, and butter and stir until melted.
• Puree some if desired for thickening.
• Garnish with green onion and bacon crumbles.

LOU'S GERMAN POTATO SALAD WITH BACON

Steps:

• Peel and cut potatoes into 3/4 inch cubes and place in a pot with enough to COLD water to cover potatoes. Heat the pot of potatoes and boil until the potatoes become soft (test with a fork), but don't overcook. Continue with the remaining steps while the potatoes are cooking. When done, drain the potatoes into a colander then place them in a very large bowl.
• Spray a large frying pan with spray-oil or spread cooking oil across its surface so bacon won't burn before releasing it own fats. Cut the bacon into 1-1.5" pieces, place them in the frying pan and sauté them at medium high heat with stirring.
• Dice the onion into bite sized pieces (1-2 cups) and, when the bacon begins to curl significantly (or begins to get crisp if you like crisp bacon), add the onion to the pan and sauté with occasional stirring until the onion becomes translucent and the bacon reaches the desired level of crispness. (Note: if you prefer raw onion, simply set it aside and add it in the last step).
• In the large bowl, sprinkle the potatoes with the sugar and celery seed. Dollop the mayonnaise and mustard over the bowl's contents.
• Add the bacon, bacon fats, and onion mixture to the bowl. If there's too much bacon fat for your liking, add just 2 tablespoons of it to the bowl - it has a great effect on the final flavor/texture. Cut eggs, if used, into bite sized pieces, crumble the yolks, and add them to the bowl.
• Stir the mixture together with a large spoon (a fork with promote mashing the potatoes) until all the ingredients a mixed sufficiently.

LOU LOU'S FAVOURITE BUMBLEBERRY PIE

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls.
• Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
• In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 1/2 cup flour, and tapioca; gently toss with fruit mixture.
• Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
• Bake for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

AUNTIE LOU'S SWEET POTATO DESSERT

Steps:

• Combine first six ingredients then pour into pie dish. Combine four topping ingredients and sprinkle over the top. Bake @ 350 for 25 minutes.
• Enjoy!

LOU LOU'S POTATO SALAD

Steps:

• Cook potatoes and let cool.
• Mix sugar and vinegar and add to potatoes.
• Mix all remaining ingredients together and cool in fridge.