Classic Potato Salad:
3 pounds potatoes, cooked until just tender, cubed, cooled (peeling is optional)
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped onion (red onion looks pretty)
1/4 to 1/2 cup chopped celery
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
2 Tbs. sugar
salt and pepper to taste
Mix potatoes, celery and onion in large bowl. Cover with dressing and toss to coat. Add eggs and gently toss to coat. Refrigerate at least 1 hour to blend flavors.
Red Skin Potato Salad
2 lbs red potatoes, scrubbed with skin on, cut into quarters and boiled till just done
6 eggs, boiled & chopped
1 lb bacon, fried & crumbled (or use finely chopped lean ham)
1 onion, chopped (or use green onions)
1 stalk celery, chopped
Dressing:
1 1/2 cups mayonnaise
1/2 cup sour cream
1 tsp. dill weed
salt & pepper to taste
Mix potatoes onion, bacon and celery in large bowl. Mix dressing together, and toss with potatoes. Add eggs and toss again till mixed. Refrigerate for at least 1 hour to blend flavors.
German Potato Salad
3 cups diced peeled potatoes
4-5 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Bring potatoes to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
3 pounds potatoes, cooked until just tender, cubed, cooled (peeling is optional)
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped onion (red onion looks pretty)
1/4 to 1/2 cup chopped celery
Dressing:
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
2 Tbs. sugar
salt and pepper to taste
Mix potatoes, celery and onion in large bowl. Cover with dressing and toss to coat. Add eggs and gently toss to coat. Refrigerate at least 1 hour to blend flavors.
Red Skin Potato Salad
2 lbs red potatoes, scrubbed with skin on, cut into quarters and boiled till just done
6 eggs, boiled & chopped
1 lb bacon, fried & crumbled (or use finely chopped lean ham)
1 onion, chopped (or use green onions)
1 stalk celery, chopped
Dressing:
1 1/2 cups mayonnaise
1/2 cup sour cream
1 tsp. dill weed
salt & pepper to taste
Mix potatoes onion, bacon and celery in large bowl. Mix dressing together, and toss with potatoes. Add eggs and toss again till mixed. Refrigerate for at least 1 hour to blend flavors.
German Potato Salad
3 cups diced peeled potatoes
4-5 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Bring potatoes to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
