T & T German Potato salad
twoyur
5 years ago
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party_music50
5 years agoMarcy
5 years agoRelated Discussions
Need a T&T salad that transports well....
Comments (17)Israeli Salad is a favorite, easy, fresh tasting, and it goes with anything. Chop equal amounts of cucumbers & tomatoes in about a 1/4 inch dice. Add your choice of other veggies...sweet onions, bell pepper, radishes, frozen corn kernels or peas, apples, pears (crisp varieties), melon, jicama, etc..you get the idea. I prefer to limit it to 4 items, so that each flavor can stand on it's own, without being too confused. Finely chop herbs of your choice. I like parsley, or mint, and sometimes one of the mint cousins like marjoram. Sometimes I use chives. Mix a dressing of extra virgin olive oil, salt and fresh lemon juice, in the proportions you favor. I like to use 2 parts of lemon juice to 1 part oil as I like the tart flavor, and tend to go easy on the salt as people can always add it at table. I love this with Meyer lemons, as the juice is on the sweet side, but you can use the more acidic varieties if that's what you have, though you may want to add a bit of sugar. Anyway, toss it all together and let it sit to "moogle" for at least 15 minutes before serving....See MoreLOOKING for: T&T twice baked potato
Comments (8)* Exported from MasterCook * Stuffed Potatoes Recipe By :Becky Chatham Serving Size : 4 Preparation Time :1:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes 4 slices bacon -- diced 4 green onions -- sliced 4 ounces cheddar cheese -- grated 1/2 cup sour cream Bake potatoes at 400F for about 1 hour, or until done. Crisply fry bacon and drain. Cut potatoes in half lengthwise, scoop out potato and combine with other ingredients. Divide mixture evenly among skins; place on baking sheet and bake for 20 minutes at 400F, or until hot. - - - - - - - - - - - - - - - - - - - NOTES : To make ahead: For 5 pounds of potatoes, use a pint of sour cream, about 1 ounce of cheese per potato, a bunch green onions (or dehydrated chives to taste) and a pound of bacon. After potatoes are stuffed, flash freeze and bag in freezer bags. To re-heat, either thaw in fridge or in microwave, and proceed as usual....See MoreGerman potato salad
Comments (5)This is hgl gaylemarie's recipe: GERMAN POTATO SALAD (hgl Gayle Marie@KT) 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 1.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 MoreGerman potato salad recipe?
Comments (64)2 pounds small russet potatoes ¼ cup dry white wine 1 tablespoon white-wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon white pepper ¼ cup olive oil 2 tablespoons finely chopped green onions 2 tablespoons finely chopped fresh parsley Ingredient Substitution Guide Nutritional Information Preparation Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine. Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley....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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