In large bowl, combine lettuce, onion, salt and pepper. Dice bacon and fry. Reserve 3 tablespoons bacon drippings. Blend vinegar, sugar, water, flour, mustard and egg together; add to bacon drippings and cook until thickened. Add hot mashed potatoes to lettuce and pour over hot dressing. Add hard cooked eggs and toss. Diced ham or chicken may be added.
Directions. Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot. Email.
How do you make Pennsylvania Dutch potato salad?
Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk. Pour sugar mixture over potato mixture, stirring gently to combine.
How to make the best hot German potato salad?
Directions In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes.
How to make potato salad in the Netherlands?
Let’s pick some potatoes. view from the Schneeberg in Germany to Oud-Lemiers in theNetherlands. Photo by Axel Hartmann. Now, weigh and wash the farm off your potatoes. Place them in cold, salted water and bring to a boil. Cook until tender. Meanwhile, dice up the apples, gherkins, and ham steak.
What's the best way to make potato salad?
Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan.
Hot Dutch Potato Salad (Dutch Lettuce)
How to Make PA HOT DUTCH POTATO SALAD. Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. add beaten egg cook slightly. Add cooked cubed potatoes, grated carrot and diced hard-cooked eggs. Add vinegar, salt, pepper, sugar and blend and serve hot.
Instructions. In a small saucepan over low heat, add flour, brown sugar, water and vinegar. Whisk in Miracle Whip and stir until slightly thickened. Remove from heat. Add potatoes, bacon, eggs and green onions to a large bowl. Pour dressing over top and mix to combine. Serve warm or cold.
Step 1, Even people who do not like potato salad like this. Step 2, I myself have never been crazy about potato salad with mayonnaise because living in PA Dutch country I have been raised on the PA Dutch style potato salad. Step 3, Boil potatoes in their jackets. Step 4, When tender, peel and dice. Step 5, (I leave skins on) Add celery, hard cooked eggs and onion.
Instructions. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan.
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. While the potatoes are cooking, cut the bacon into small pieces. Simmer the bacon in a skillet over med/high heat.
Pa Hot Dutch Potato Salad
Find easy recipes for hot German potato salad, creamy bacon potato salad, and more. The options are endless! A creamy potato salad topped with crumbled bacon and sliced green onions in a blue bowl. Creamy Potato Salad. Savory Spanish Potato Salad. Dairy-Free Potato Salad. Authentic German Potato Salad in a white bowl.
Photo by Cmglee. Inspired by D is for Dinner which, incidentally, gave me the idea to serve the cake on a rope . Serves 6. For the potato salad. 1 1/2 lbs yukon gold potatoes boiled & diced. 2 apples, diced (I used jazz) 5 gherkins, diced. 3/4 lb ham steak, diced. 1 can corn, drained.
Pennsylvania Dutch Hot German Potato Salad Recipe. My mother is Pennsylvania Dutch- which basically means she is of German descent. She grew up in a household where much emphasis was put on living off the earth. Meals were often made from what was grown in the garden. And potatoes were a very popular item to cook with.
Keep 2 tablespoons of bacon drippings in pan. Combine sugar, 1/2 cup water, white vinegar, cider vinegar, salt, pepper, mustard, and 2 uncooked eggs in a bowl and stir with a whisk. Add sugar mixture to drippings in the pan and cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk.
Preparation. Boil potatoes until soft in salted water. In the bowl of a standing mixer, add potatoes, salt and pepper to taste, and 4 tablespoons butter, then gradually beat until smooth. In a pan, heat 2 tablespoons butter over medium heat. Add the onion, celery, and parsley and cook until celery softens and onions are clear but not brown.
Pennsylvania Dutch Potato Salad Recipe
Please note: this dressing can be used to make German Potato Salad as well. Just substitute 3 pounds of cooked, diced potatoes for the lettuce. Add 1 stalk of celery, diced and 1 small onion, diced and you have another PA Dutch style salad!!
2 hard boiled eggs, chopped. 1/2 cup onions, chopped. 1/2 cup celery, chopped. 1/2 cup green peppers, chopped. 1/2 cup carrots, chopped. salt and pepper to taste. Boil potatoes until tender. I know, the recipe says 6 large potatoes---I probably used more like 10---its different every time for me. I'm not much for measuring things.
Potato Salad Recipes. A summertime staple and a must at any backyard barbecue, potato salad can be made any number of ways with the mix-ins of your choice. Classic creamy potato salad, tangy bacon-ranch potato salad and hot German potato salads are all favorite recipes, just to name a few. 1. 2.
It was copyrighted in 1978, and has cute illustrations by Howard Imhoff, throughout the book. Click here to see a large picture of the Dutch Cooking Recipe book. Here's page 1, and pages 2 and 3 have the history of Pennsylvania Dutch Cooking. Page 2. The page is faded on the right, that was done when they printed it unfortunately.
1. In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15 minutes. 2. Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 tablespoons of the vinegar. Cover the potatoes to keep them warm.
My Grandma's Pa Dutch Potato Salad Recipe
directions. Place the potatoes with the salt in a soup pot and add just enough water to cover them. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain and place in a large bowl. Meanwhile, cook the bacon until crisp; let cool slightly, then crumble over the potatoes.
German Potato Salad. Serves 4 to 6. This is my Pennsylvania Dutch family's version of German potato salad. The first time I made this recipe for friends in North Carolina, I was uncertain what the reaction would be. Well, my southern acquaintances love it as much as folks in PA Dutch country. Ingredients
When cooled slightly, crumble the bacon into small pieces. Add vinegar, sugar, and water to the pan with the bacon fat. Stir to dissolve the sugar. Make the Salad: Combine the lettuce, bacon, hard-boiled eggs, and scallions. Top with the hot dressing and stir until the lettuce wilts. Serve immediately with the wilted lettuce over mashed potatoes.
1/2 cup vinegar. 1 egg yolk. Melt the shortening and blend in the flour. Add the vinegar; stir until the mixture thickens. Mix together the sugar, mustard, pepper and salt, and add to the liquid. Cook for 4 minutes. Pour the mixture over the beaten egg yolk and mix well.
Step 1. In a large saucepan, combine cubed potatoes, celery, onion, salt, and water. Bring to a boil over medium-high heat. Cover and cook for 20 minutes, or until the potatoes are just tender.
Dutch Potato Salad
Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender.
In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes.
pennsylvania dutch hot potato salad aka german potato salad chasing my life baby red potatoes, sea salt, red onion, bacon, egg, hard cooked eggs and 4 more Sour Cream and Onion Potato Salad Epicurious
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Pennsylvania Dutch Potato Salad
Get full Pennsylvania Dutch Potato Salad Recipe ingredients, how-to directions, calories and nutrition review. Rate this Pennsylvania Dutch Potato Salad recipe with 40 baked potatoes, peeled, 1/2 stalk celery, chopped, 1 large onion, diced, 12 hard-boiled eggs, diced, 33 oz mayonnaise, 10 oz mustard, 2 cups sugar, 1 cup apple cider vinegar, 1/4 cup parsley, 1 oz salt, 1 oz celery seed
Get full Southern Dutch Potato Salad Recipe ingredients, how-to directions, calories and nutrition review. Rate this Southern Dutch Potato Salad recipe with 6 medium potatoes, 10 slices bacon, 3 tbsp flour, all-purpose, 2 1/2 cups water, 2 1/2 tbsp prepared mustard, 3 tbsp cider vinegar, 1/2 medium onion, chopped, 1 cup mayonnaise, 2 each eggs, hard boiled
HOT GERMAN "POTATO" SALAD 16 ounces frozen cauliflower 4 pieces bacon, chopped 1 small onion, chopped, 2 1/2 ounces 2 tablespoons granular Splenda or equivalent liquid Splenda 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery seed 1/4 teaspoon xanthan gum 1/4 cup water 1/4 cup vinegar
View Recipe: Smoked Potato Salad. The mesquite wood chips bring a strong smoky flavor to the potatoes, but the vinaigrette balances it out, especially when the kalamata olives are added to the mixture. To bring more heat to the potato salad, you can add cayenne or red chili flakes. 11 of 30.
When bacon cools a little, break it up over the potato mix. Beat the Large eggs, add in the sugar, spices and vinegar and water. Mix well. Pour egg mix into the warm bacon fat and stir till mix thickens (about 10 min). Pour over the potato mix and mix lightly. Can be served hot, or possibly let stand in cold place several hrs before serving.
Chunky Pennsylvania Dutch Potato Salad
Unlike other potato salad recipes, there's no potato peeling necessary! Look for bagged baby Dutch yellow potatoes; they cook up nice and creamy, and require no prep at all. The Cajun-Spiced Potato Salad is delicious whether served warm, straight from the pot. Or you can refrigerate it overnight and serve it chilled the next day.
Instructions. Boil potatoes until fork tender. Allow to cool. Cut potatoes into bit-sized chunks and set aside. In a small bowl mix together the mayonnaise, sour cream, mustard, salt, celery seed, parsley and red onion. Pour dressing over cut potatoes and toss to combine. Transfer potato salad to a serving bowl.
Mediterranean-style mustard potato salad with fresh dill, parsley, red onions and capers. The key to this potato salad is to dress the boiled potatoes while they're hot with the Dijon mustard dressing, this way, they will better absorb all the flavors. And for best results, allow the potato salad some time to marinate before serving.
View top rated Dutch meat and potato salad recipes with ratings and reviews. Deli Meat And Vegetable Salad, Grilled Asparagus And Potato Salad With Egg, Meals in a Box, etc.
Potato Salad is a vital part of a summer salad, picnic and bbq.Most people don’t realise that this is actually a German Dish.Potato Salad is considered a side dish as it accompanies a main but can be eaten both hot and cold. The original recipe can be varied to suit your own taste by adding a pinch of paprika for heat, Chilli for spice. Herbs for a floral hit and so on.
Our Family's Pennsylvania Dutch Potato Salad Recipe
Drain the water and cool the potatoes completely (about 30 minutes). In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion. Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper. Gently stir the mayonnaise mixture into the potato mixture.
Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and butter. Season to taste with nutmeg, salt and white pepper.
Steps: In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces. In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine.
In a covered large saucepan, cook potato wedges in enough boiling water to cover for 10 to 12 minutes or until tender. Drain well; set aside to cool. Advertisement. Step 2. Meanwhile, in a large bowl, whisk together mayonnaise and mustard. Gradually add vinegar, whisking until smooth.
1/4 cup of vegan mayo. METHOD: Boil the potatoes in salted water until fully cooked and tender. If cooking the potatoes with the peels, prick the peels with a fork or toothpick. Reserve.. Boil the vegan sausages. Reserve. MAKE THE DRESSING: Mix all the ingredients for the sauce.