Hot German Potato Salad
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 tablespoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 slices bacon
- 1 cup chopped onion
- 1⁄3 cup chopped green bell pepper
- 3 -4 cups potatoes, cooked,cubed,and preferably kept warm (Yukon gold are great)
- 4 hard-boiled eggs, sliced
-
Basic Vinaigrette Dressing
- 1⁄4 1/4 cup lemon juice or 1/4 cup lime juice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon sugar (optional)
- 3⁄4 cup extra virgin olive oil
- 1 clove garlic (optionsl)
- 1 -2 teaspoon chopped fresh herbs of choice, such as thyme,tarragon,summer savory,basil (optional)
directions
- To prepare dressing, in a small bowl, mix vinegar, salt, pepper, sugar and mustard until well combined.
- Very slowly whisk in oil to form an emulsion.
- Dressing may be used as is or seasoned with snipped herbs such as thyme, tarragon, or summer savory.
- A lightly crushed clove of garlic can be added for flavor and removed before pouring over salad.
- I recommend both.
- Good on mixed green salad, cold poached vegetables, cold chicken, duck, turkey or seafood.
- Makes 1 cup To prepare potato salad, combine dressing, mustard, Worcestershire, salt and pepper.
- In a large skillet, cook bacon until crisp, drain on paper towels, and crumble.
- Saute onion and green peppers in bacon drippings.
- Add potatoes, bacon and dressing mixture.
- Mix gently until thoroughly warmed.
- Turn into serving dish and garnish with egg slices.
- Serves 8.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!