German  Potato  Salad






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



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






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



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






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



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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