MY GRANDMA'S PA DUTCH POTATO SALAD
So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!
Provided by Cabin Cat
Categories Potato
Time 1h
Yield 1 large bowl, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
- Keep in mind that some types of potato absorb more mayonaise than others.
- Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
- *note: 15 potatoes or 5 pounds, whichever comes first.
Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6
OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD
This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)
Provided by HokiesMom
Categories Salad Dressings
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
- Cook potatoes in boiling water until just tender -- do not overcook.
- Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
- Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
- Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
- Heat mixture just to simmering - over a medium heat.
- In another bowl, crack open egg and beat well with a whisk.
- Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
- Pour dressing over potatoes and then add bacon and mix lightly.
- Serve warm.
POTATO SALAD - DUTCH STYLE
Try this unique combination of ingredients for a tasty potato salad. *Refrigerate for a minimum of 4 hours to allow flavors to combine.
Provided by Daily Inspiration S
Categories Potatoes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Boil whole potatoes in salted water for approx. 20 minutes or until tender, but not falling apart. Allow to cool enough to handle.
- 2. Mince onion and pickles. Dice peeled, cored apples into bite size pieces. Cube the warm potatoes.
- 3. Combine mayo and pickle juice and gently fold in potatoes followed by pickles, onion and apple. Refrigerate a minimum of 4 hours.
HUZARENSLA (DUTCH MEAT AND POTATO SALAD)
This traditional Dutch recipe is definitely a meal. We love it. The prep time does not include the chill time.
Provided by PanNan
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together.
- Refrigerate for a couple of hours for best flavor.
- Spread on a platter lined with lettuce leaves and smooth the top.
- Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
- Serve with your favorite bread.
DUTCH POTATO SALAD (HUZARENSALADE)
Make and share this Dutch Potato Salad (Huzarensalade) recipe from Food.com.
Provided by Chef PotPie
Categories Dutch
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
- Combine dressing ingredients in a small bowl.
- Add all salad ingredients to a large bowl. Mix in dressing.
- Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.
Nutrition Facts : Calories 383.2, Fat 9.1, SaturatedFat 2.7, Cholesterol 134.8, Sodium 1616.1, Carbohydrate 54.1, Fiber 7.7, Sugar 13.7, Protein 25.4
HUZARE SLA - DUTCH BEET AND POTATO SALAD
Dutch potato salad, made with beets and leftover meat, this delicious cold salad looks wonderful garnished with sliced egg on a bed of lettuce. Perfect for a cool summer supper, my mother often made this family favorite. This recipe is a taste as you go recipe and is as much fun to make as to eat!
Provided by itszspot
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- peel, cook and mash potatoes.
- drain beets and mash thoroughly and add to the potatoes.
- dice the meat
- dice 6 of the hard boiled eggs
- dice about 1/2 of the sweet gherkins, cocktail onions, and dill pickles
- add diced meat into the mashed potato mix.
- add diced gherkins, cocktail onions, and dill pickles to taste.
- add mayonnaise to taste, at least 2 tablespoons to start.
- fold in diced eggs.
- shape into mound on top of bed of lettuce leaves.
- cover mound with a thin layer of mayonnaise.
- slice remaining eggs and distribute evenly on the mound.
- chill and enjoy.
DUTCH POTATO SALAD - HUZARENSALADE
There are as many different versions of Huzarensalade as there are tulips in Holland! It can be served as a dinner salad, or as a side salad. It's often served on holidays. 2 WW points as written
Provided by Carolyn Haas
Categories Potato Salads
Time 45m
Number Of Ingredients 13
Steps:
- 1. Bring salted water to a boil and add the potato cubes and peas. Bring back to boil and turn off the heat. After 3 minutes the potato cubes and peas will be done.
- 2. Drain the hot water and fill the pan with ice cold water to stop the cooking proces. After a couple minutes, drain the cold water and allow the potato cubes and peas to continue to cool down.
- 3. Mix the potato cubes and peas with the apple, ham, pickles, onion, eggs and pickled onions in a large bowl.
- 4. In a smaller bowl, whisk together the mayonaise, the apple cider vinegar, the ketchup and salt & pepper.
- 5. Add this mixture to the vegetables and stir until combined. Taste and adjust seasoning.
- 6. To serve traditionally - first put some lettuce leafs on a serving plate. Make sure the salad gets a smooth surface. Decorate with slices of egg, cornichons and some dabs of ketchup.
PENNSYLVANIA DUTCH POTATO SALAD WITH BACON DRESSING
We live in Lancaster County PA. This recipe was handed down from my mother. It was always a favorite. Very similar to German Potato Salad.
Provided by dannyboy22
Categories Low Protein
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in jackets until soft.
- Let potatoes cool and then peel and dice.
- Add celery, onion, and sliced hard boiled eggs.
- For the dressing:.
- Fry bacon in skillet until crisp and brown.
- Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well.
- Reduce skillet heat to a simmer and add egg mixture to the bacon and fat.
- Stir constantly until dressing thickens. Approximately 10 minutes.
- Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
- Serve warm or cool in the refrigerator for several hours before serving.
Nutrition Facts : Calories 332.7, Fat 5.5, SaturatedFat 1.8, Cholesterol 97.2, Sodium 249.3, Carbohydrate 64.1, Fiber 5.1, Sugar 27.5, Protein 8.4
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