need a recipe

[flo]

I need a recipe for German Potato Salad that uses the little red potatoes.  Help anyone?

[kdfrawg]

2-1/2 pounds red potatoes
1/4 pound bacon, cut into small pieces
1/2 medium onion, finely chopped
1/2  cup cider vinegar
1/4cup water
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
1 teaspoon brown mustard seeds
1 teaspoon mustard
2 tablespoons finely chopped fresh parsley
1 teaspoon paprika

Preparation:
1.Place potatoes in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 20 to 30 minutes or until potatoes are fork-tender. Drain. Let potatoes cool. Peel potatoes and cut into 1/4-inch pieces; set aside.

2.Cook bacon in medium skillet over medium heat until crisp. Remove with slotted spoon. Crumble into small bowl; set aside.

3.Cook and stir onion in 3 tablespoons bacon drippings until tender.

4.Combine vinegar, water, sugar, salt, mustard seeds and mustard in large bowl. Add potatoes and bacon; toss until well coated. Garnish with parsley. Sprinkle with paprika. Serve hot or cold.

Note: This salad contains no eggs or mayonnaise and will keep well for picnics and other outdoor meals.

[flo]

thank you, Frawg.  I have been told that Marvin can have red potatoes once in a while as opposed to irish potatoes.  Gonna try it - I had some German potato salad years ago, and liked it, but never knew how to make it and can't find a recipe in any of my dozens of cookbooks. 

[MarineMom]

here is a website that has a lot of recipes some good some not so good and some downright weird

http://allrecipes.com/

[Diane Amberg]

 Frawgs recipe is a good one but I don't bother peeling the potatoes. When I can find the time I'll get my Amish cook books out and find an "authentic" recipe for you.

[kdfrawg]

I skip that part, too, Diane. I like the skins of potatoes. But a lot of folks don't. In fact, I like Potato Skins, the hors d'oeuvre, but they seem to have mainly disappeared. And when I finish a baked potato, there's nothing left but the air that was trapped in it.

[Diane Amberg]

 We eat the whole potato too, and have a pub nearby that still does good potato skins.       Ok, here is a very old potato salad recipe. It's much like Frawg's, uses red or white potatos, Splenda works well in place of the sugar.
  8 boiled potatos, cooked in their jackets.    1 stalk celery, diced
   2 hard cooked eggs, sliced    1 onion minced  1 TBL. minced fresh parsley
    2 eggs well beaten  1 C. sugar  1/2 C. vinegar diluted with 1/2 C water
    1/4 tsp. dry mustard  1/2 tsp. salt ( I use sea salt) 1/4 tsp.pepper.
     4 strips bacon ( I use thick sliced)
   
     Dice the cooked potatoes (peeled or not.) Add the celery, onion, and hard cooked eggs. Fry the diced bacon until crisp. To the beaten eggs, add the sugar, spices, vinegar and water and mix well. Add all that to the bacon pan (yes, with the bacon and all the bacon grease)  Cook until it thickens, about 10 minutes. Pour over the potato mixture and mix gently. Good hot or cold. (I like to drain off most of the bacon grease first.)

[Diane Amberg]

 Here is a boiled bacon dressing that is good on cooked greens of all kinds...spinach, swiss chard, dandelions or raw lettuces, endive or potatoes.
       4 slices bacon cooked crisp and crumbled    1 beaten egg, 1/2 C. sugar
        1/4 C. vinegar, 1/2 tsp.salt, 1TBL.cornstarch, 1 C water (or cream) 
     In a saucepan, put the sugar, salt, cornstarch and mix together. Then add the beaten egg and vinegar, mix again. Add the water, bacon, and a bit of the bacon drippings. Cook until it's as thick as you like. Pour over "whatever" and enjoy.   
   
How about some Schnitz Pie, or Rinkum Ditty, or Kartoffel Kloesse, or Strickle Sheets? Maybe Hog Maws or Calves Head soup, or Schnitz un Gnepp. My personal favorite.... Mincemeat with real meat (calves tongues!)in it.

[flo]

believe I'll stick to german potato salad- if I can't pronounce it, I ain't eatin' it 

[kdfrawg]

I had calves foot soup at a dinner party once in Brazil. When they told me what it was, I just thought it was a bad translation. Everybody treated it like a delicacy. It didn't taste bad, just like sort of thin beef soup with a few vegetables in it. The silver tureen from which it was served was brought around by a waiter on a trolley to see if anyone wanted seconds of the soup course. It was a big table and by the time it got around to me on the second trip, most of the soup had been eaten. In the bottom was a calves foot, one each, whole, with hair. I didn't have seconds. I just hoped that they washed it.