WARM GERMAN POTATO SALAD
Our take on potato salad replaces the standard mayo-based dressing with a warm and tangy vinaigrette. Smoky bacon, shallots and herbs round out the dish to create a vibrant and satisfying side.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon. Pour the drippings into a small bowl and wipe out the skillet.
- Return the skillet to medium heat and add the olive oil and 2 tablespoons of the reserved drippings. Add the shallots and cook, stirring, until softened, about 4 minutes. Whisk in 2 tablespoons each vinegar and water, the mustard and sugar. Bring to a simmer.
- Pour the warm dressing over the potatoes; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Add the remaining 1 tablespoon vinegar, the chives, dill and bacon; toss again. Serve warm.
LIZ'S FAST FIESTA SALAD
This dish is fast, simple and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
- Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
- Cover and refrigerate for 1 hour or as long as overnight.
- Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish.
Nutrition Facts : Calories 342 calorie, Fat 30 grams, SaturatedFat 8 grams, Carbohydrate 10 grams, Fiber 4.5 grams
LIZ'S POTATO SALAD
Steps:
- Cook potatoes and eggs, cool, peel, and dice. Prepare dressing, mix in egg yoke and blend till smooth, then mic in bacon, egg whites, celery, and onion and mix. Add dressing to potatoes and mix. You may use more mayo, whipped dressing, and sour cream (in equal parts) to make for a "saucier" salad.
LIZ'S FIVE-STAR POTATO SOUP (GIVEN BY KIDS)
My own concoction. This is my DD favorite soup. We love to eat it on Halloween night with Lots of Sourdough garlic toast. Yum!
Provided by LizAnn
Categories Kid Friendly
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon.
- Bring to a boil.
- Reduce heat and simmer 10 to 15 minutes or until potatoes are tender.
- Remove from heat.
- Slowly stir in Monterey jack cheese until melted.
- Add cooked bacon; stir in half and half.
- (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!).
- Thicken to desired consistency with instant mashed potatoes.
- Season with salt and pepper to taste.
- Garnish with cheddar cheese and chopped green onions (optional).
Nutrition Facts : Calories 522, Fat 30.5, SaturatedFat 12.7, Cholesterol 58.8, Sodium 944.5, Carbohydrate 45.2, Fiber 5.1, Sugar 2.9, Protein 17.2
POTATO SALAD
Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.
Provided by MRANDAL
Categories Red Potato Salad
Time 6h30m
Yield 20
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
- Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 20.4 g, Cholesterol 53.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 538.1 mg, Sugar 2 g
LIZ'S GERMAN POTATO SALAD
My friend Liz is German, this is her late mothers recipe which we ate at her place the other night. Cook and prep time don't take cooling of potatoes into account. Photo includes about 1/4 red onion finely sliced.
Provided by JustJanS
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes with their skins on until tender. Allow to cool, peel.
- Place in a large bowl with eggs, bacon pickles.
- Sprinkle the chicken stock powder over the potatoes, then mix gently.
- Whisk the oil, vinegar, salt and pepper together, pour over the salad and mix again gently.
- Garnish with parsley and serve at room temperature.
Nutrition Facts : Calories 302.3, Fat 17.5, SaturatedFat 4.1, Cholesterol 132.1, Sodium 563, Carbohydrate 28, Fiber 4.4, Sugar 3.4, Protein 8
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