Best Potato Salad Recipe - Delicious and Dangerous to Your Health!

I recommend potato salad as a wonderful side dish. Here I will share with you my preferred preparation of this classic potato recipe. But beware - my version is not for calorie counters and dieters! It is a rich, simple and delicious dish that might be considered dangerous to your health by the Surgeon General...don't say I didn't warn you, OK?

My Best Ever Easy Potato Salad Recipe
1. Boil 5 pounds of red potatoes (skin on) until cooked through but still firm; let cool a bit for easier handling. Peel or leave the skin on, whichever you prefer; cut in chunks or slices and place into a large bowl.
2. Chop 1 pound of smoked bacon into 1/8" strips and fry until medium brown; add 1 cup of diced onion and fry until the bacon is crispy and the onion is browned as well. During the last minute of frying, add 1 Tablespoon of finely-minced garlic and 1 Tablespoon of brown sugar to the bacon/onion mix.
3. Pour the hot bacon/onion mix (grease and all) over the potatoes in your bowl and toss a few times with a large spoon.
4. For the dressing, combine 3 cups of mayo, 1 cup of sour cream and 1/2 cup each mustard and yogurt; season to taste with a few pinches of salt and 1 teaspoon of freshly-ground black pepper; set aside.
5. Boil 6 eggs hard and set aside to cool in an ice bath; peel and chop coarsely.
6. Chop into medium dice: 1 green bell pepper, 1 bunch of scallions, 1 small can of pitted black olives (only the olives, not the can! :-) ), 1 large dill pickle, 1 small tomato and/or a small jar of roasted red bell pepper strips.
7. Add the egg and vegetables to your potatoes, pour the dressing over the whole thing and mix well to distribute all ingredients.
8. Cover the bowl with plastic wrap and let your piece of art marinate for 4-8 hours or overnight.

Depending on the number of football players or lumberjacks at your dining table, this recipe should yield 10-20 servings. In any case, it will vanish faster than you think!

How to make potato salad for a crowd? Simply double, triple, quadruple this recipe!
Is this a German potato salad recipe? No. Typically, you'll find a hot German potato salad recipe in the Old Country - made from boiled taters, onions, and a vinaigrette. (Me - don't like it.)

My homemade potato salad is a hybrid of mustard potato salad, sour cream potato salad, Bohemian recipes, my gluttonous mind, and a Southern potato salad recipe. It's rich and delicious, and it still has less calories than a slice of pizza.

Achim Thiemermann writes as "Chef Keem" about the unique foods of his German/Bavarian heritage on his culinary blog: http://kitchen.chefkeem.com
His latest project, http://bavarianbistro.com promotes the introduction of authentic German food to the fine people of Austin, Texas.

Classic Potato Salad Recipe and 2 More Delicious Salad Recipes

Every meal is made complete with a delicious salad. Autumn jewels gelatin salad, avocado with groundnut dressing and bacon avocado potato salad 3 delicious salad recipes that complete a meal.

You can try them out below:
1. Autumn Jewels Gelatin Salad
Ingredients:
- 1 cup cranberries
- 2 apples
- 1/2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery - diced
- 1/2 cup nuts - chopped
- 2 cups boiling water
Directions:
Use pecans, walnuts, or a mixture of both.
- Chop the cranberries, apples and celery into small pieces.
- Drain the pineapple and save juice.
- Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
- Combine gelatin with boiling water and stir until dissolved.
- Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
- Add this to the gelatin mixture.
- Chill in refrigerator until slightly thickened.
- Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
- Stir into gelatin mixture.
- Pour into lightly greased mold or into individual serving molds.
- Chill until firm.
- Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.
Serving Ideas: Serve with your Thanksgiving meal
2. Avocado with Groundnut Dressing
Ingredients:
- 2 avocados - ripe
- 1 tablespoon lemon juice
- 2 tablespoons peanuts - shelled
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- Cayenne
- Salt - to taste
- Fresh chives - to garnish
Directions:
- Peel the avocados; cut out the stone and cut into cubes.
- Sprinkle with lemon juice and set aside.
- Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
- Mix the peanuts and spices well.
- Sprinkle over the avocados with finely chopped chives.
Refrigerate until ready to serve.
3. Bacon-Avocado Potato Salad
Ingredients:
- 6 medium boiling potatoes
- 2 avocados - cubed
- 8 slices bacon
- 1/2 cup chopped onions - chopped
- 1 tablespoon fresh lime juice
- 1/2 cup white wine
- 1/4 cup cider vinegar, salt, black pepper, paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons fresh parsley - chopped
- 1 tablespoon fresh cilantro - chopped
Directions:
- Boil potatoes in their skins.
- While potatoes boil, cube avocados and toss with lime juice.
- Chop bacon into one inch pieces and fry until crisp in a large skillet.
- Remove bacon to paper towels to drain.
- In bacon fat, saute onions until golden.
- Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
- When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss.
- Allow to cool to room temperature.
- Fold in avocado, bacon, parsley, and cilantro.
Serve at room temperature or chill one hour or longer.

By the way..... if you want more delicious and easy to prepare recipes, you can visit the following website here: The Delicious Recipes Package
Recipes Source: http://those-recipes.information-guide.org/The_Recipes_Package.html

German Potato Salad - 3 Tasty Recipes

If you like potato salad, or are tired of the same old thing, you should try German potato salad. It has a bite that normal potato salads just don't have, and is usually served warm. Here are 3 of my favorite German potato salad recipes for you to try.

German Potato Salad I
Ingredients:
2 or 3 pounds potatoes, cut in 1 inch pieces
1/2 pound bacon
1 small onion, chopped
4 medium sweet pickles, chopped fine
4 boiled eggs, chopped
3/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1 tablespoon sugar
4 tablespoons vinegar (apple cider vinegar works best)
Preparation:
1. Peel potatoes and cut into 1" pieces. Cook in boiling water until done. Drain.
2. While potatoes are boiling, chop eggs, pickles and onions. Add salt, pepper, celery seed, sugar and vinegar. Mix well.
3. Slice bacon into small pieces and cook until well done, or slightly crisp. Drain off most of the fat.
4. Add potatoes and bacon to egg mixture. Mix gently to coat potatoes, being sure not to crush them. Serve warm or cold.
German Potato Salad II
Ingredients:
5 medium potatoes
4 hard boiled eggs, sliced
4 slices bacon
1 small onion, diced
1 tablespoon all-purpose flour or cornstarch
1 1/2 teaspoon salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup potato water
Preparation
1. Peel potatoes and slice in 1/4" thick slices. Cook in boiling water until done, but not soft. Drain, reserving 1/3 cup of the water.
2. Slice eggs and dice onion. Set aside.
3. Cut bacon into small pieces. In a large pan, cook bacon until done. Remove bacon, leaving drippings in pan.
4. To the drippings, add the flour, stirring well. Add salt, vinegar, sugar and potato water. Stir well and cook until slightly thickened.
5. Add potatoes, eggs, onion and bacon to thickened sauce. Mix until potatoes are covered in sauce. Serve warm.
Hot German Potato Salad
Ingredients:
9 medium potatoes, cut in 3/4 inch pieces
6 slices bacon, sliced small
1 medium onion, chopped onion
2 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2/3 cup potato water
1/3 cup vinegar
Preparation:
1. Peel potatoes and cut into 3/4" pieces. Cook in boiling water until done. Drain, reserving 2/3 cup water.
2. In a large skillet or pan, fry bacon that has been cut into small pieces until crisp. Remove bacon from pan.
3. Cook chopped onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat and stir until bubbly.
4. Remove from heat and stir in potato water and vinegar. Stir until smooth. Return to heat and bring to a boil, stirring constantly. Continue to cook and stir for 1 minute or until thickened. Reduce heat to low.
5. Stir potatoes and bacon into hot mixture, being careful not to smash the potatoes. Heat through, stirring gently to coat potato slices. Serve hot.

K. Hupp enjoys cooking, gardening and unique collectibles. Visit a German Collectibles Haus to see the 2009 Steinbach Nutcrackers.