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Old 07-20-2009, 01:45 AM
 
Location: Big Island- Hawaii, AK, WA where the whales are!
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I will add olives, or small chunks of cheader cheese sometimes. Pretty much use same plan as TNHoneypot but no peppers. Just not big on them. I have been told others like it more than most they eat. I put allot of eggs in it - so the effect is like deviled eggs.. For a big Salad bowl size batch at least 8 large eggs or 12. Also if you can use farm freash eggs vrs store bought Yummy.
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Old 07-20-2009, 10:03 AM
 
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Most everyone loves bacon:

POTATO SALAD - serves 4-6
5 medium potatoes
6 or 7 slices bacon
1/2 cup diced onion
3/4 cup diced celery
5 hard-boiled eggs, chopped
Pinch of sugar
1 tsp seasoned salt
Pepper to taste
Mayonnaise

Boil the potatoes in their jackets in a covered pan until tender but not mushy. When cool enough to handle, remove skins & dice the potatoes into a bowl. Fry the bacon in a skillet until crisp; remove with a spatula to drain on papaer towels. Pour the hot bacon drippings over the potatoes. When cool, add the remaining ingredients with enough mayonnaise to bind together. Stir gently until mixed. Crumble the bacon on top or blend it in if you wish. Note: Add a little bit more mayonnaise than you think it may need because the potatoes will absorb it while being refrigerated.
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Old 07-20-2009, 11:18 AM
 
Location: Tennessee
16,227 posts, read 22,536,369 times
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6 med. potatoes
1 c. thinly sliced celery
1/2 c finely chopped onion
1/3 c chopped sweet pickle or relish
1 1/4 c mayo
2 tsp sugar
2 tsp. celery seed
2 tsp. vinegar
2 tsp. prepared musturd
1 1/2 tsp. salt
2 hard cooked eggs, coarsely chopped

Cook potatoes in boiling sal water until tender.
drain. peel and cube potatoes. Transfer to large bowl.
add celery,onion, and sweet pickle. Combine mayo, sugar, celery seed, vinegar, musturd, and saly.
Add mayo mixture to potatoes, toss lightly to coat. Fold in eggs, cover and chill.

I have often received compliments on this one.
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Old 07-20-2009, 03:58 PM
 
Location: Where we enjoy all four seasons
20,799 posts, read 8,692,962 times
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I boil and then peel about 2-3 lbs. of potatoes
I also add 2 eggs while I am boiling to make hard boiled cool and add along with:
1 green pepper chopped
1 onion chopped
sprinkle in bacon bits
salt
pepper
garlic powder
Cain's mayo (I put enough in so that it is not too dry but not too much mayo)
paprika for the top

Seems to be a hit around here.
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Old 07-22-2009, 07:47 AM
 
Location: Philaburbia
32,308 posts, read 59,585,988 times
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http://www.city-data.com/forum/recip...ato-salad.html
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Old 07-22-2009, 11:32 AM
 
3,320 posts, read 4,831,689 times
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Quote:
Originally Posted by Littleme View Post
Most everyone loves bacon:

POTATO SALAD - serves 4-6
5 medium potatoes
6 or 7 slices bacon
1/2 cup diced onion
3/4 cup diced celery
5 hard-boiled eggs, chopped
Pinch of sugar
1 tsp seasoned salt
Pepper to taste
Mayonnaise

Boil the potatoes in their jackets in a covered pan until tender but not mushy. When cool enough to handle, remove skins & dice the potatoes into a bowl. Fry the bacon in a skillet until crisp; remove with a spatula to drain on papaer towels. Pour the hot bacon drippings over the potatoes. When cool, add the remaining ingredients with enough mayonnaise to bind together. Stir gently until mixed. Crumble the bacon on top or blend it in if you wish. Note: Add a little bit more mayonnaise than you think it may need because the potatoes will absorb it while being refrigerated.
MMM this sounds good. Kinda like a cross between regular potato salad and german potato salad. I will have to try.
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Old 07-23-2009, 07:36 AM
 
Location: Tampa, FL
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Speaking of German potato salad, when I was in high school I made some warm German potato salad from a recipe the teacher handed out for a class potluck, but I have since lost the recipe. I know it involved bacon, vinegar, and french cut green beans. Anyone have a recipe like that?
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Old 07-23-2009, 11:08 AM
 
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I keep telling myself I will actually record my amounts, but I never do...here goes (estimations marked with asterisk):

5 lbs potatoes (I like to use half russets and half new/red potatoes)
1.5 C diced celery
1.5 C diced onion
1.5 C diced dill pickles
6 hardboiled eggs, peeled and chopped
2-3 C Hellmans/Best Foods mayonnaise*
1.5-2 C sour cream*
2-3 T dijon mustard*
1-2 T yellow mustard*
1-2 T dill pickle juice*
1 t dry mustard*
1 t celery salt*
1.5 t paprika*
1-2 t celery seed (optional)
additional salt and pepper to taste

Cook potatoes, peel, and chop. Return to pot, cover, and keep warm.

In a bowl, whisk together mayo, sour cream, mustard, pickle juice, and spices. My amounts are estimates, as I keep tasting the mix and adjusting until it has a good balance of flavor (I happen to like a light 'bite' from the dry mustard).

Mix vegetables into potatoes, then mix in enough sauce to coat well. Fold in eggs, chill.

Last edited by rayneinspain; 07-23-2009 at 11:17 AM..
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Old 08-09-2009, 07:30 PM
 
Location: NJ
2,111 posts, read 7,244,310 times
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I haven't made potato salad in a while and decided to do it today. Here's what I gathered from various recipes:

2 1/2 lbs red potatoes, cut up and boiled till tender, cool before mixing salad
1/2 red onion, chopped small
1 stalk celery, fine chopped
3 hard cooked eggs, chopped
1/2 cup mayo, 1/2 cup l/f sour cream, 1 tbsp yellow mustard, 1 tbsp rice wine vinegar
1 pack splenda or sugar, 1 tbsp dill relish, salt & pepper

and something I don't see a lot use, 1/2 shredded then chopped carrot. My Mom always added carrot.

Once mixed, I sprinkle with paprika and parsley
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Old 08-10-2009, 04:44 PM
 
Location: Home!
8,710 posts, read 10,380,832 times
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Here is a Recipe I tried a couple times and it was a huge hit! It is so yummy!

INGREDIENTS ([SIZE=1]Nutrition[/SIZE])
  • 1 (1 ounce) package ranch dressing mix
  • 2 cups mayonnaise
  • 3/4 cup chopped green onion
  • 1 pound bacon slices
  • 5 pounds unpeeled red potatoes




[SIZE=2]DIRECTIONS[/SIZE]
  1. Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
  2. In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
  3. Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
  4. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
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