Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Potatoe Salad?

Have any recpies?

LIKE

There are many good potato salad recipes. None of them include pickle.

I like a bit of dill pickle juice in mine.

That's how mom does it.

Heresy!

Yeah, mix you up a dressing of pickle juice, Miracle Whip and yellow mustard. Lots of hard boiled eggs and some bacon bits.

I normally use about 50/50 Miracle Whip and real mayo. I like a few small diced up dill pickles and a small amount of juice. Diced celery as well.
No recipe, I just stir stuff together. It always turns out good. To each their own.

Coupla teaspoons of finely chopped dill pickle
or dill relish
A good bit of finely chopped onion
Coupla teaspoons of chopped roasted red pepper
Some bacon bits
Chopped boiled egg
Mustard- plain cheap yellow mustard
Mayo
White vinegar
Coupla spoons of dill pickle juice
Paprika
Black pepper
Lowry's
Top with boiled egg slices and/or chopped
green onion

Old girlfriend's daddy made old timey potato salad
like he did in the army way back when
Yellow mustard
Mayo
White vinegar
salt
Black pepper
Onion
And he always used mashed potatoes

Another girlfriend made excellent hot german
potato salad with the chopped bacon and the
bacon grease gravy and vinegar etc., but I never
was able to duplicate the taste

You can thank me later. This is one of the best potato salad recipes you'll ever make.


German Potato Salad
Courtesy: Mary Nolan, Food Network

Ingredients:
2 pounds Yukon gold potatoes 1/2 pound thick-cut bacon 3/4 cup finely chopped onion 1/3 cup white
vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

Directions:
1. Place the potatoes in a medium-size pot and cover them with enough water
to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over
medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to
20 minutes. Drain and slice into 1/4-inch rounds.

2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place
on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving
1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just
beginning to brown, about 4 to 5 minutes.

3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and
bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish
with the chives. Serve warm.

Never cared for it

Horseradish.

"Horsefeathers!"
"Mule Fritters!"
(Colonel Sherman T. Potter)

You are a potato.

Visions of Dan Quayle popped into my memory.

Toe jam !

DANG this thread reminds me, there is a smidgin of potato salad left.
Sure wouldn't be the same without all of the ingredients in there, including dill pickle bits and some dill pickle juice.

Well there is none of that left to argue over contents . . .

Did NEED salt though.


Like chili there is NO one recipe, but if you like the one you are eating, then it is some of the good stuff!

Eat more argue nit pickin details less!

Bacon?