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Full Online Book HomeLearning KitchenVegetables - Potato Salad - Hot German "style" Potato Salad
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Vegetables - Potato Salad -  Hot German 'style' Potato Salad Post by :sophonom Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3527

Click below to download : Vegetables - Potato Salad - Hot German "style" Potato Salad (Format : PDF)

Vegetables - Potato Salad - Hot German "style" Potato Salad

8 medium potatoes
4 slices bacon
1 1/2 cups hot water
1/2 medium onion -- diced
2 1/2 tablespoons flour
8 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
salt, to taste
celery seed, couple dashes

Boil potatoes in their jackets until just tender.

While the potatoes are cooking, fry the bacon until crisp. Remove all but a couple of tablespoons of the bacon fat, drain the bacon well, crumble and set aside.

Heat the bacon fat, add the diced onions and cook until tender, but not brown. Stir in the flour and cook slowly for a couple of minutes. Mix the vinegar, dry mustard and sugar in the hot water and add to the flour mixture ; cook until thickened, then add the salt, pepper and celery seed . Taste and adjust seasonings, if necessary. Add crumbled bacon.

Drain the potatoes and, when cool enough to handle, peel them and slice into 1/4-inch slices. Slowly pour the warm dressing over the potatoes and toss gently to coat.

Per serving: 188 Calories (kcal); 2g Total Fat; (10% calories from fat); 5g Protein; 38g Carbohydrate; 4mg Cholesterol; 80mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
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Vegetables - Hot German Potato Salad Vegetables - Hot German Potato Salad

Vegetables - Hot German Potato Salad
5 pounds of boiling potatoes 1 pound bacon, cut into 1 inch pieces, fried crisp, reserve 3 tbl. of the bacon grease 6 eggs, hard boiled 1 cup of celery, thinly sliced 1 cup sugar 1/2 to 1 cup cider vinegar (adjust to your taste) 2 Tbls. country mustard (whole grain) Peel the potatoes, cut into large bite-size chunks. Boil potatos until fork tender. Drain well and return to the cooking pot to stay hot. Peel the eggs, keeping them as hot as you can and chop into pieces. Put these in with the potatoes. While potatoes are boiling, fry

Vegetables - Potato Salad -  Hawaiian Potato Salad Vegetables - Potato Salad - Hawaiian Potato Salad

Vegetables - Potato Salad -  Hawaiian Potato Salad
4-5 large potatoes 1 cup shell macaroni-dry 1-2 carrots chopped 2 celery stalks-chopped 2-3 pickles to taste-chopped 1 cup peas 2 stalks green onion-chopped salt and pepper to taste Dressing: 1 cup mayonnaise 1/2 cup Zesty Italian dressing 2 T. pickle juice (or less) Boil potatoes until tender. Cool and cut into cubes. Cook macaroni per package directions. Toss with remaining ingredients. Add dressing.