German  Potato  Salad

 

 

 

 

INGREDIENTS:

3 pounds medium red potatoes

5 bacon strips, diced

1 medium onion, chopped

1/4 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon celery seed

1/4 teaspoon pepper

1 1/4 cups granulated sugar

1 cup cider vinegar

3/4 cup water

3 tablespoons minced fresh parsley

 



DIRECTIONS:
 

Place the potatoes in a large saucepan; cover with water.

Bring to a boil.

Reduce heat; cover and simmer for 25 to 30 minutes or until tender.

Drain and rinse in cold water.

Refrigerate until cooled; cut potatoes into 1/4 inch slices.

 

In a large skillet, cook bacon over medium heat until crisp.

Remove to paper towels.

Drain, reserving 4 tablespoons drippings.

 

In the drippings, saute the onion until tender.

Stir in the flour, salt, celery seed and pepper until blended.

Gradually add the sugar, vinegar and water.

Bring to a boil over medium-high heat.

Cook and stir for 2 minutes or until thickened.

Reduce heat to low.

 

Add the potatoes and bacon; stir gently.

 

Sprinkle with parsley.

 

Serve warm.


 

Serves 8

 

 

 

 

 

Italian  Potato  Salad

 

 

 

 

INGREDIENTS:

3 pounds potatoes

1/3 cup Italian salad dressing

4 hard-cooked eggs, chopped  

3/4 cup chopped celery

1/3 cup chopped onion

1/4 cup chopped cucumber

1/4 cup chopped green pepper

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon prepared horseradish

fresh tomatoes, chopped

 



DIRECTIONS:
 

Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 15 to 20 minutes or until tender.

Drain and cool.

 

Peel and cube potatoes; place in a large bowl.

Add dressing and toss to coat.

 

Cover and chill for 2 hours.

 

Add eggs, celery, onion, cucumber and green pepper; mix well.

 

In a small bowl, combine mayonnaise, sour cream and horseradish; mix well.

Pour over potato mixture; toss to coat.

 

Chill for at least 1 hour.

 

Top with tomatoes.

 

 

Serves 8 - 10

 

 

 

 

 

Creamy  Green  Bean  Salad

 

 

 

 

INGREDIENTS:

2 tablespoons sour cream

1 tablespoon Italian salad dressing

1 can (8 ounces) cut green beans, drained 

1 medium tomato, chopped and drained

2 tablespoons finely chopped onion

lettuce leaves


 


DIRECTIONS:
 

In a bowl, combine sour cream and salad dressing; mix well.

Stir in beans, tomato and onion.

 

Cover and refrigerate for 1 hour.

 

Serve on lettuce.

 

 

Serves 2

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond