T & T German Potato salad
twoyur
5 years ago
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5 years agoMarcy
5 years agoRelated Discussions
Blue potatoes for potato salad
Comments (3)I almost never peal potatoes. They will be cooked, so I have no reason to worry about bacteria which would be killed by boiling water. Also, since I've grown them myself, I don't worry too much about bacteria. I grew blue potatoes one year and found them to be pretty, but they didn't have great flavor. I prefer growing varieties that taste wonderful, so I haven't grown a blue since, because if they are selecting for color that may trump selection for flavor....See MoreGerman potato salad - Gaylemarie
Comments (6)I found it, Posted by hgl_gaylemarie (My Page) on Tue, Aug 3, 10 at 14:14 German Potato Salad 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm....See MoreLOOKING for: Hot German Potato Salad
Comments (6)I like this one: ALICE'S HOT POTQATO SALAD (serves 10-12) 15 medium-sized red skinned potatoes, unpeeled 1 lb bacon, cut in small pieces 4 bunches green onions, chopped Salt & pepper to taste Celery salt & seed to taste 3/4 cup vinegar 1/4 cup sugar 3 eggs, well beaten Boil the potatoes in their skkins in a covered saucepan until tender but don't let them get mushy. Cool. Dice the potatoes (I prefer them sliced) with the skins on & place in a large bowl. Fry the bacon until crisp, reserving 3/4 cup of the drippings. To the potatoes, add the bacon, onions, salt, pepper, celery salt & seed. When ready to serve, combine the vinegar, sugar, 3/4 cup water & the eggs in a saucepan; bring to a boil. Heat the reserved bacon drippings in a separate pan. Pour both over the potateos & stir gently. Serve warm.~~Nutbread & Nostalgia NOTE: You can prepare the potatoes ahead & add the hot dressing just before serving....See MorePotato salad with leftover baked potatoes?
Comments (32)Or just leave them in their foil until they turn the color of my toe and throw them out. :) The toe is healing nicely, thank-you, and car #1 has finally gone to the dealership. Car #2 is still being fixed. I did get to do a couple of errands after the tow, and now my other ankle is complaining about taking up the balance duties of the opposite pinky. I should cook, but I think I'm playing hooky tomorrow. ;) I was out eating a romaine-free salad tonight, but did filch some fries from my companion, who never finishes them anyway. They were way too salty, but really good. Better than usual. The too salty was probably the improvement. ;) 2Many, no apologies! That's hysterical. Well the potatoe is hysterical. The quip is smile-worthy. All good. I've often seen a hand of ginger, but that's the first foot of potato I've seen! Sherry, that rock sounds as immovable as the bathtub! "Restaurant size" potatoes is what they're called. though, as you say, many restaurants serve larger ones. Two pounds though? Wow. I can't imagine wanting to bring home an uneaten half of a potato the way I would half a chicken serving or half a sandwich. And here I thought one pound potatoes were huge!...See MoreUser
5 years agolast modified: 5 years agoUser
5 years agoMarcy
5 years agoUser
5 years agoUser
5 years agoUser
5 years agoLouiseab
5 years agoLars/J. Robert Scott
5 years agosleevendog (5a NY 6aNYC NL CA)
5 years agolast modified: 5 years agoLars
5 years agolast modified: 5 years ago
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