Lou Lous Potato Salad Food

LOU LOU'S POTATO SALAD

Steps:

• Cook potatoes and let cool.
• Mix sugar and vinegar and add to potatoes.
• Mix all remaining ingredients together and cool in fridge.

LOUISIANA POTATO SALAD

Steps:

• Mix potatoes, dressing and seasonings in a large bowl, set aside.
• Cook bacon in skillet on medium heat to desired crispness.
• Remove bacon from skillet; reserve 1 tablespoon drippings in skillet.
• Drain bacon on paper towels.
• Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
• Add to potato mixture with crumbled bacon; mix lightly.

CHEF LOU'S POTATO SOUP

Steps:

• In a Dutch oven, cook the bacon over medium heat until done.
• Remove from pan and set aside.
• Drain off all but 1/4 cup of bacon grease.
• Saute celery and onion in bacon grease until onion begins to turn clear.
• Add garlic and continue cooking for 1-2 minutes.
• Add cubed potatoes and toss to coat.
• Saute for 3-4 minutes.
• Add enough chicken broth to just cover the potatoes.
• Add heavy cream.
• Cover and simmer until potatoes are tender.
• Add Parmesan, cheddar cheese, and butter and stir until melted.
• Puree some if desired for thickening.
• Garnish with green onion and bacon crumbles.

LUAU POTATO SALAD

Steps:

• 1. Boil cubed potatoes until tender. Drain and rinse with cold water. Set aside to cool.
• 2. Cook the macaroni according to the package directions. Rinse with cold water. Set aside to cool.
• 3. As the macaroni cooks, mix the dressing ingredients in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss in a large bowl with the remaining salad ingredients. Then gently mix in dressing. Garnish as desired and serve.

LOU CUMMING'S POTATO SALAD

Steps:

• MAYONNAISE:.
• (Prepare this the day before you're going to make the salad).
• Put the water, vinegar combination in a pot on the stove and bring to a boil. While that's happening, mix the sugar, salt, dry mustard, turmeric, and flour. Then whisk in the egg, and milk.
• Pour that mixture into the liquid boiling on the stove. Be sure to continue whisking. Once it comes to a full boil, let boil for 30 seconds.
• Set this aside to cool, whisking it occasionally to prevent from hardening. Once it has cooled, add Kraft coleslaw dressing, Hellman's mayonnaise, adn Miracle Whip. Mix well.
• Boil the potatoes. Once they are soft, mash them really well while they are hot.
• At the same time you're cooking the potatoes, cook the eggs. Mash seven of them, saving the rest to slice on top of the finished potato salad. (you can use a pastry blender to make sure eggs are well mashed). Chop up the onions and celery, very fine. When potatoes are almost cool, add onion, celery and salt and pepper.
• Let both mixtures sit overnight in the fridge. In the morning, whisk the eggs and potato mixture,adding mayonnaise to taste. Any leftover mayo can be used on sandwiches.
• Add threee sliced eggs to the top of the finished potato salad.

LOU'S HALLOWEEN SALAD

Steps:

• Bring 2 1/2 quarts of salted water to a boil.
• Add wild rice and cook, uncovered, stirring occasionally, until tender, about 1 hour.
• Drain, transfer to a bowl and allow to cool.
• Chill wild rice, covered, until cold, about 2 hours.
• Meanwhile, soak onions in salted water.
• When ready to assemble the salad, rinse and drain the onions.
• Whisk together vinegar, oil, garlic, salt and pepper.
• Toss all ingredients with wild rice.
• Pour dressing over salad and toss well.