Serbian Potato Salad Food

RUSSIAN POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
• Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

SOUTH AFRICAN POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool.
• Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parley over the top. Chill until serving. This is best served chilled.

SERBIAN POTATO SALAD

Steps:

• Place potatoes in a large bowl.
• In a screw-top jar, add remainder of ingredients, cover with the lid and shake vigorously.
• Toss potatoes with dressing.
• Refrigerate overnight or at least a few hours.
• Adjust seasonings if necessary and serve at room temperature.

COUNTRYSIDE POTATO SALAD

Steps:

• Place garlic, vinegar, and oil in bowl, seasoning with salt and pepper.
• Whisk for 1 minute.
• Slice potatoes thick and add remaining salad ingredients. Toss.
• Pour in vinaigrette and toss again.
• Marinate 15 minutes before serving.

SICILIAN POTATO SALAD

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F. Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. ( I slice very thinly) Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

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 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

SERBIAN SALAD

Steps:

• Combine tomatoes, cucumber, and red onion in a large bowl. Drizzle with olive oil and stir. Season to taste with salt. Sprinkle banana pepper slices on top and garnish with parsley.

SERBIAN SALAD

Steps:

• Combine first 8 ingredients for dressing. (I put them all in a canning jar and shake to combine.) Refrigerate overnight.
• At least an hour before serving, remove garlic from dressing and discard.
• Combine tomatoes, peppers, about 2/3s onion and cucumber with dressing. Let the flavors meld for about an hour, more if you like.
• Line platter with Romaine; top with veggies. Sprinkle feta and remaining onions on top.

SERBIAN POTATOES

Steps:

• Lay out sheet of foil. Layer half of each ingredient , then the other half.
• Fold foil over and crimp to seal.
• Bake in 325°F oven for 45 minutes or can be cooked over coals.