salad Archives - The Midnight Baker

Deluxe Potato Salad

Judith Hannemann — Wed, 13 Feb 2019 00:00:44 +0000

Potato salad so special, it deserves the be called deluxe.

Not Just For Summer

Most of us think of potato salad as a summer thing to eat. While most of us do eat it at that time, it’s really a year-round treat.

This potato salad is extra special. Why? Because it contains a lot of ingredients that you ordinarily don’t put in potato salad and the dressing is quite unique.

This salad may be served hot, warm or chilled. It’s great any way you serve it and it pairs well with so many things. It’s also vegetarian and can be made vegan with one substitution.

The Pairings Are Endless

This potato salad is very good on its own. However, it can be paired with mostly anything when it’s served as a side.

I served this with a baked ham I made for a monthly “girls night” with close friends. The salad was very well received and went nicely as a side dish. The reason is the piquant dressing.

The dressing is a vinaigrette that includes a nice dollop of dijon mustard. And it uses a bit more than many vinaigrette-type dressings. Mainly, dijon mustard helps the oil to emulsify with the vinegar. Usually, there’s really not enough, about a teaspoon, to add any flavor. However, there is more of it in this dressing so the flavor comes through.

It also goes very well with salmon, fish and seafood.

Now About Salmon

Funny enough, the original recipe for this was for salmon.

It comes from the great Mary Berry. The potato salad was a base for a buffet dish where the star was poached salmon.

Mary presented this on a gorgeous help-yourself platter where the broken-up salmon was served on a bed of this potato salad.

As this recipe was originally British that featured potatoes that we rarely get in the USA, I chose to use small gourmet-sized Yukon gold potatoes. You can also use small gourmet-sized red potatoes. The original featured new potatoes, which are good for boiling because they’re waxy and hold their shape. I don’t often see new potatoes at my market, but if you can get them, they are the best to use. However, my substitutions will work very well in this.

The Recipe

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Deluxe Potato Salad

Potato salad so special, it deserves the be called deluxe.

Prep Time10

Cook Time8

Total Time18

Course: Side Dish/Salad

Cuisine: American

Keyword: potato salad, potatoes

Servings: 4

Calories: 385kcal

Author: Judith Hannemann

Ingredients

1 lb small new potatoes OR small red or yukon gold
4 stalks celery chopped
3 green onions chopped
1/2 cup thinly sliced radishes
6 tbs mayonnaise
2 tbs chopped fresh parsley

Dressing

3 tbs Dijon mustard
3 tbs white wine vinegar
4 tbs olive oil
1 tbs sugar
1/2 tsp salt
1/8 tsp pepper

US Customary - Metric

Instructions

Whisk together all dressing ingredients in a large bowl; set aside.
Cook potatoes until just done. Allow them to cool slightly then cut them into quarters and add to the dressing. Stir to coat.
Add the mayonnaise, chopped celery, radishes and chopped green onions; Stir well. Stir in the chopped parsley.
Best served at room temperature, but refrigerate any leftovers.

Nutrition

*Adapted from Mary Berry

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Asian Cucumber Salad

Judith Hannemann — Tue, 22 May 2018 23:00:59 +0000

There’s nothing more cooling or delicious on a hot day than these cucumbers!

Cool As A Cucumber

I found this little gem in an email I get from New York Times Cooking Sad to say I don’t find too many things quite to my liking in many of these emails. Mainly the reason is that the recipes are way too time consuming for me now that I got really lazy LOL. Moreover, many of the ingredients are not available locally for me anymore. When I lived in New York City it wasn’t a problem. Now it is.

However, this recipe sparked a lot of interest since I just bought 2 European cucumbers that day. The original recipe called for “thin-skinned” cucumbers and the first choice was Persian. I’ve never seen Persian cucumbers where I live now…so you see what I mean about hard-to-find or impossible-to-find ingredients!

There’s A Little Prep

Yep, there’s a little prep involved, but nothing overly complicated.

First you have to smash the cucumber portions until the skin splits–hence the need for thin-skinned cucumbers. I would suggest you use a very wide blade knife such as a cleaver, and use the smooth side of a meat mallet to gently smash them. Next time I will do this as the heel of my hand kind of took a little beating here, but nothing too serious. I just think using the cleaver and meat mallet will make it much easier.

The smashing releases the seeds. Just running your fingers along the seed-flesh line should do the trick–did for me–but you could also use a melon baller to clear out the seeds.

After you cut them in the called-for size, you have to salt and sugar them to pull out most of the excess water. Don’t go overboard on the salt–a little will go a long way. Just make sure to use equal portions of salt and sugar. I used about 2 teaspoons of each.

Awesome Dressing

The dressing is only a mixture of very common ingredients, but it’s one of the most delicious dressings I’ve ever tasted.

You might want to make double the amount so you have some on hand for other salads. It should go well with baby spinach or a spring greens mix.

The Recipe

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Asian Cucumber Salad

There’s nothing more cooling or delicious on a hot day than Asian cucumber salad!

Prep Time40

Total Time40

Course: salads

Cuisine: Asian

Keyword: cucumber salad, cucumbers, summer salad

Servings: 4 -6

Calories: 104kcal

Author: Judith Hannemann

Ingredients

2 lbs seedless cucumbers such as English or European
1 tsp kosher salt plus more for cucumbers
2 tsp granulated sugar plus more for cucumbers
1 ½ tbs rice vinegar
2 tsp sesame oil
2 tsp soy sauce
1 tbs olive oil
2 cloves garlic minced or put through a press
red pepper flakes to taste
1 handful cilantro leaves for garnish
2 tsp toasted white sesame seeds for garnish (optional)

Instructions

Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Nutrition

*Adapted from NYT

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Roasted Pepper Whole Wheat Pasta Salad

Judith Hannemann — Sat, 24 Jun 2017 23:00:48 +0000

Roasted peppers and whole wheat pasta give this salad tons of flavor. The balsamic dressing is to die for too!

It’s Pasta Salad Time

OK I know this is a year-round item, but summer really is when most of us think of pasta salad.

This one is a bit out of the ordinary since it not only uses roasted peppers, but it’s made with yummy whole wheat pasta. So I’d venture a guess that this particular pasta salad is a bit more healthy because of that.

Roasted Peppers And Other Stuff

I had a boatload of bell peppers so I decided to fire roast them on my gas grill and use them in this salad. Originally, that was all I intended to add.

However, the same friend who gifted me with all the peppers–and various colors too–also gave me a couple of zucchinis. So I figured I’d roast them and add them to the mix.

I also had a cup or two of yellow and red grape tomatoes, and said what the heck, and threw them in too.

While the roasted bell peppers are the dominant flavor, roast any veggie you like to toss in as well.

A Dressing To Die For

You heard that right. Ooooh baby, is this dressing good!

This dressing is another instance where I’m amazed at how so few ingredients produce such great flavor.

It contains 4 basic ingredients–balsamic vinegar, garlic, olive oil and dijon mustard.

The dijon mustard is there to help emulsify the oil. Add about a tablespoon to any vinaigrette then process in a blender while adding the oil in a slow but steady stream and your dressing will hold together and not separate!

The Recipe

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Roasted Pepper Whole Wheat Pasta Salad

Roasted peppers and whole wheat pasta give this salad tons of flavor. The balsamic dressing is to die for too!

Prep Time20

Cook Time15

Total Time35

Course: pasta, salads

Cuisine: American

Keyword: pasta salad recipe, roasted peppers, whole wheat pasta

Servings: 8

Calories: 285kcal

Author: Judith Hannemann

Ingredients

8 oz uncooked whole wheat rotini or similar shape
1 medium green bell pepper
1 medium red bell pepper
2 cups grape tomatoes
1 medium zucchini
1 medium orange or yellow bell pepper
2 tbsp olive oil

DRESSING

3 tbsp balsamic vinegar
1 tbsp dijon mustard
1 clove garlic minced
1/2 cup olive oil
Salt & pepper to taste

Instructions

Cook pasta per package directions. Drain and rinse; set aside.
Cut the peppers in half and remove seeds and ribs. Slice the zucchini about 1/4-inch thick. Place the peppers, zucchini and tomatoes in a large bowl and drizzle with the olive oil; toss to coat.
Heat BBQ grill to high. Using a BBQ frying pan or grill pan, roast peppers, zucchini and tomatoes until they begin to char an blister. Remove from heat and let the veggies cool.
Cut cooled peppers into strips about 1/4-inch. Mix the grilled veggies and the cooked pasta in a large bowl.
To make dressing, combine the vinegar, mustard and garlic in a blender or small food processor. With blender running, slowly add the olive oil. Add any salt/pepper to taste.
Drizzle desired amount of dressing over the pasta mixture.
Refrigerate pasta salad until ready to serve.

Nutrition

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Moroccan (Sumac) Chicken & Warm Bread Salad

Judith Hannemann — Tue, 20 Sep 2016 23:00:43 +0000

Chicken flavored with bright and citrusy sumac served along side a warm artisan bread salad.

Have You Tried Sumac?

I bet you haven’t! I didn’t either until just recently.

The only sumac I knew about was those weedy trees that grow by railroad tracks. Recently I took an online course about culinary herbs and spices and this is where I learned about sumac. The chef who taught this course said that sumac is used widely in north Africa and Middle Eastern countries. I love to try new things, so I bought some.

The flavor is tart and citrusy so it’s perfect for chicken. Wherever you’d use lemon, try substituting sumac.

If you find sumac impossible to find (you can purchase it through the link in the footer for Gourmet Foods), then use a marinade made of 3 tbs lemon juice, 2 tbs oil, 1 tsp garlic powder, 1 tsp salt, 1/4 tsp pepper. Let the chicken sit in this for 1 hour turning the chicken halfway through.

Croutons On Steriods

If you love croutons in salad, how about a salad where the main ingredient is croutons? This warm salad resembles panzarella because the bread dominates.

In this bread salad, you make your own out of Artisan bread and they toast right in the same pan the chicken is cooked in. The savory flavor of onions and parsley cook right into them. Make sure to use a high-grade extra-virgin olive oil so the bread picks up it’s fantastic flavor.

Simple Chicken

There’s nothing complicated about the chicken in this recipe.

The coating consists of olive oil, sumac, salt and pepper, so the preparation is really a rub. You smear the sumac and olive oil over the chicken and let the chicken marinate for about 8 hours (if you can). Otherwise, just leave it sitting while you prepare the the bread mixture.

The difference with this rub/marinade is that the chicken is left uncovered.

Additions Tie Everything Together

The surprise here is how two simple ingredients tie this whole meal together.

Cucumbers and diced tomatoes add that little pop of color and crunch that completes the meal. Use a cucumber that isn’t waxed so you get the vibrant color of the skin. Either kirby (pickling) cucumbers or European are the best choice.

As for the tomatoes, home-grown ones are the absolute bomb, so use your tag end of your harvest in this, however, cherry, grape or on-the-vine tomatoes you buy at the store are also tasty choices.

The Recipe

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Moroccan (Sumac) Chicken & Warm Bread Salad

Chicken flavored with bright and citrusy sumac served along side a warm artisan bread salad.

Prep Time8

Cook Time1

Total Time9

Course: breads, Chicken, salads

Cuisine: moroccan

Keyword: artisan bread, chicken, salad recipe, sumac

Servings: 4

Calories: 884kcal

Author: Judith Hannemann

Ingredients

1 whole chicken cut up -OR- equivalent number of chicken parts
6 tbsp olive oil divided
2 tbsp sumac
1 tsp salt
1/4 tsp pepper
1 onion chopped
2 tbsp chopped fresh parsley
2 cloves garlic minced
12 oz Artisan bread cut in cubes
3-4 kirby cucumbers cut in 1/4-inch slices and quartered
2 large tomatoes seeded and diced large
Juice of 1/2 lemon

Instructions

Mix the sumac and 2 tbs olive oil in a small bowl. Rub the mixture over the chicken and place the chicken on a platter in a single layer. Sprinkle with the salt and pepper. Refrigerate 8 hours or overnight.
Heat a large skillet over medium heat. Add 3 tbs of the olive oil and saute the onion until it is tender but not browned.
Add the garlic and parsley and cook for about 30 seconds or until the garlic is fragrant.
Place the bread cubes in a large bowl. Add the sauteed onion, parsley and garlic; toss to coat.
Preheat oven to 375 degrees F. Coat a large baking dish (13 x 9) with the remaining 1 tbs olive oil.
Place the bread mixture in the pan so the bread is a single layer.
Place chicken on top and bake for 60 minutes, or juices run clear.
Remove chicken to a platter and keep warm.
Place the bread in a bowl and add the cucumber, tomato and the lemon juice; toss to combine. Add additional salt and pepper to taste. More lemon juice may be added if you desire a tarter salad.

Nutrition

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Roasted Veggie Pasta Salad

Judith Hannemann — Sat, 02 Jul 2016 23:00:20 +0000

Roasted veggies and pasta give this salad a great flavor. Combine it with a sweet and fruity dressing and this salad is perfection.

Pasta Salad – Roasted Veggies Make It Happen

How you roast veggies is up to you. Since it’s summer, I use my gas grill and a BBQ grill tray.

First of all, I start by slicing my veggies and tossing them with a bit of olive oil. Garlic infused olive oil is perfect. It imparts a wonderful flavor.

I chose typical summer vegetable for this salad. Use whatever veggies you like the most!

Pasta Shapes

Spiral pasta is my favorite shape to use in salads, and my next choice is penne. However, there are so many shapes to choose that whatever strikes your fancy will probably work.

One interesting shape is gemelli. Gemelli maintains it’s body even after cooking. That makes it a good choice when you want your salad to be more filling.

Ahhh…The Dressing

I tried to think outside the box on the dressing. Most pasta salads use a mayonnaise or vinaigrette-based dressing. But I wanted to see if something sweet would work and it did.

Recently, I made a lemon poppy seed dressing experimenting with substituting a convenience ingredient. Sweet dressings lend themselves to fruit-based salads, but I found it worked very well with this vegetable-based salad.

If you don’t think that taste would appeal to you, then it’s fine to use a vinaigrette or even a bottled Italian dressing.

The Recipe

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Roasted Veggie Pasta Salad

Roasted veggies and pasta give this salad a great flavor. Combine it with a sweet and fruity dressing and this salad is perfection.

Prep Time10

Cook Time30

Total Time40

Course: pasta, salads, side dishes, vegetarian dishes

Cuisine: American

Keyword: pasta salad recipe, roasted vegetables

Servings: 4 -6

Calories: 196kcal

Author: Judith Hannemann

Ingredients

2 cups cooked spiral pasta drained and rinsed
1 medium zucchini courgette sliced about 1/4-inch thick
1 medium yellow summer squash sliced about 1/4-inch thick
1 medium red bell pepper cut in 1-inch squares
1 baby eggplant aubergine sliced in 1/4-inch slices
2-3 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
Lemon Poppy Dressing click the link for dressing recipe

Instructions

Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
For oven roasting, line a large baking sheet with parchment.
In a large bowl, toss the vegetables with the olive oil.
If using a grill, place vegetables in a single layer and grill for about 10 minutes, turning the veggies half way through the cook time.
If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown.
Toss the roasted vegetables and pasta to combine.
Add the dressing and toss to coat.
Serve either at room temperature or chill for about 1 hour to serve cold.
Store leftover salad in the refrigerator.

Nutrition

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Creamy Italian Tortellini Salad

Judith Hannemann — Thu, 31 Mar 2016 23:00:26 +0000

Eye-catching multi-colored tortellini salad in a creamy Italian dressing. So addictive, it’s almost a meal in itself!

Looking for an excellent brunch or light dinner? Look no further than this tortellini salad!

Tortellini is so versatile because so much can be done with it. It’s so handy to have on hand in the freezer for last-minute meals that come up from time to time.

It’s even a godsend for those times when time gets away from you and you don’t have time to defrost something for a meal.

Even though it’s an ingredient in the background of many dishes–like soups–tortellini is tasty enough to stand on its own; just like in this salad.

The warmer weather is almost upon us and when it gets hot, a lot of us think about eating chilled meals and salads and that’s where this delightful tortellini salad comes into play.

Sure, it can be served as an accompaniment or side to a more substantial dinner, but this salad is hearty enough to stand on it’s own.

When I buy cheese tortellini for a recipe I intend to make, I don’t rely on the frozen–I buy the fresh kind. My store has varieties with many different fillings, but for cheese-filled kind, I tend to buy the tri-colored because it’s really more appetizing to my eye. And it’s an excellent choice for a salad. Of course the white tastes the same, but the colors add something special and as they say, we eat with our eyes.

The dressing is surprisingly simple–all ingredients you have on hand and it makes a great sandwich spread too! You can add a teaspoon or two of Parmesan cheese to the dressing to jazz it up even more, but I left mine basic and it was just wonderful.

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Creamy Italian Tortellini Salad

Eye-catching multi-colored tortellini salad in a creamy Italian dressing. So addictive, it’s almost a meal in itself!

Prep Time10

Cook Time5

Total Time15

Course: Brunch, pasta, salads

Cuisine: Italian

Keyword: pasta salad recipe, tortellini

Servings: 4 -6

Calories: 832kcal

Author: Judith Hannemann

Ingredients

1 pkg about 9 oz refrigerated cheese tortellini (I bought tri-color)

DRESSING

1 cup mayonnaise
1 envelope Italian dressing mix
1/4 cup milk or half-and-half
1 tbs finely minced onion -OR- 1/2 tbs dehydrated instant onion see NOTES

Instructions

Prepare tortellini as per package instructions, but only cook until it's al dente--boil maybe 4-5 minutes. Drain in a colander; keeping tortellini in the colander rinse with cold water then let drain thoroughly. Set aside until completely cool.
Mix dressing ingredients in a small bowl.
Pour desired amount of dressing over cooled tortellini.
Chill until ready to serve.

Notes

If using instant dehydrated onion, re-hydrate before using by placing the dry onion flakes in a small bowl and mixing in 1 tbs warm water. Let it sit for 5-10 minutes.

A nice addition to the dressing is some Parmesan cheese. Add about 2 tsp. if desired.

You may have dressing left over--store in in a covered container in the fridge to use on green salad.

Nutrition

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Fiesta Rice Salad with House Special Dressing

Judith Hannemann — Sat, 11 Jul 2015 23:00:00 +0000

Fiesta Rice Salad with House Special Dressing

This rice salad is a fiesta in a bowl! Plenty of add-ins and the dressing will keep them coming back for more!

Original credit for this recipe goes back about 40 years to my brother-in-law.

A fiesta in a bowl

He’d always serve this at BBQs and it was a great way to use leftover rice. It was nothing too fancy–some celery, onion and plain vinaigrette dressing.

This salad has evolved over the years with all members of the family making it and adding their own touches.

My special touch is the dressing. I like something a bit more creamy than a vinaigrette in something like this.

Special of the house

The dressing is versatile in that it’s also a general creamy salad dressing. It’s packed with flavor too, from the cheese, herbs and white wine vinegar.

Creamy and cheesy dressing

Another special touch of mine is to load this up with veggie add-ins and add…BACON…which improves anything!

Bacon!

I’m the only one who uses tomatoes when I make this, but I think they add such oomph to the taste and coupled with the bacon, it’s a winning taste.

If I happen to have chives growing, and this year it’s a bumper crop, I add them too, but they’re optional if you want to leave them out.

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Fiesta Rice Salad with House Special Dressing

This rice salad is a fiesta in a bowl! Plenty of add-ins and the dressing will keep them coming back for more!

Prep Time10

Total Time10

Course: Dips, dressings, salads, sauces, side dishes

Cuisine: American

Keyword: rice salad

Servings: 8

Calories: 652kcal

Author: Judith Hannemann

Ingredients

SALAD

4 cups cooked cold rice
1/2 cup diced celery
1/4 cup diced red onion
1/2 cup shredded carrots
1/2 cup diced cooked bacon
1 cup grape tomatoes cut in half
2 tbs fresh snipped chives optional

HOUSE SPECIAL DRESSING

1 cup mayonnaise
1 pkg Good Seasons Italian dressing mix
1/3 cup white wine vinegar
2 tbsp olive oil
1 tbsp sugar
1 tbsp parsley
1/4 cup Parmesan Romano mixture
1 tbsp water
1/2 tsp garlic powder

Instructions

Mix all salad ingredients in a large bowl. Cover and refrigerate.
Mix all dressing ingredients in a small bowl. Chill for at least 2 hours.
Mix desired amount of dressing into salad. Cover and chill if not serving immediately.

Nutrition

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Carrot and Raisin Salad

Judith Hannemann — Tue, 07 Jul 2015 23:00:00 +0000

Carrot and Raisin Salad

Carrot and raisin salad is another one of those old-fashioned corner deli favorites. Simple to make, better to eat!

I remember the first time I saw carrot and raisin salad in a supermarket deli. I thought it was odd and I thought I wouldn’t like it.

Surprise, I LOVED it! And that’s strange since I am not a lover of carrots. I don’t hate them, but I don’t love them either. I’m sort of, “I can take them or leave them,” especially raw carrots.

Try it with roast pork!

This I actually tend to eat as a dessert. Combined, the carrots and raisins sort of meld into a flavor all their own, helped along by the simple but sweet dressing.

This also goes lovely with a pork roast or baked pork chops. Substitute this for the candied apples and/or applesauce. And the colors make this a nice early fall combination.

Nice and sweet

I was surprised to hear from a southern friend that this is also very big down south. When it comes to food, you learn something new every day!

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Carrot and Raisin Salad

Carrot and raisin salad is another one of those old-fashioned corner deli favorites. Simple to make, better to eat!

Prep Time5

Total Time5

Course: salads

Cuisine: American

Keyword: carrot, raisin, salad recipe

Servings: 6 -8

Calories: 190kcal

Author: Judith Hannemann

Ingredients

4 cups matchstick carrots or shredded carrots
1 cup raisins

DRESSING

1/4 cup mayonnaise
2 tbsp sugar
3 tbsp milk or cream

Instructions

In a large bowl, mix the carrots and raisins.
In a small bowl, mix all dressing ingredients.
Pour dressing over carrots/raisins and toss to coat.

Nutrition

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Chipotle Ranch Potato Salad

Judith Hannemann — Thu, 25 Jun 2015 23:00:00 +0000

Chipotle Ranch Potato Salad

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

This potato salad is sure to be a hit!

It combines the popular flavor of ranch with the subtle smokiness of chipotle peppers.

Perfectly balanced flavors

The salad is not overwhelmed with either flavor–just enough to keep it interesting and under-the-radar heat so even the kiddos will love this. Of course add more chipotle for more smokiness and heat if you wish!

I make my own ranch seasoning mix–and I give the link to my favorite recipe in the ingredient list. I tend to make up a big batch of this but I only use half the salt that Missy suggests. Remember, you can always add, but you can’t take it out!

Skin on makes a nice presentation

When I use red potatoes, which are pretty much my go-to potato for salads, I don’t peel them; just scrub ’em up really well and leave the skin on. Skin-on potatoes make a nice presentation too.

If you don’t have chives (I grow them–try snipping a bunch into mashed potatoes–HEAVEN), then green onion would be a good substitute.

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Chipotle Ranch Potato Salad

Super-easy potato salad combines the herby flavor of ranch seasoning and the smoky heat of chipotles. A real crowd pleaser!

Prep Time5

Total Time5

Course: salads

Cuisine: American

Keyword: potato salad

Servings: 6

Calories: 386kcal

Author: Judith Hannemann

Ingredients

2 lbs small red potatoes cooked
1 chipotle in adobo finely diced and mashed
2 tbs ranch seasoning mix*
1 cup mayonnaise
1/4 cup snipped chives
salt
pepper

Instructions

*Commercial dressing mix (the dry stuff) may be substituted.
Cut the cooked potatoes into chunks--leave the skin on for added color; place in a large bowl and mix in chives.
In a smaller bowl, combine the mayonnaise, ranch seasoning mix and the chipotle. Mix well.
Add enough of the mayonnaise mixture to suit your taste. I used almost the entire recipe because I like a very "mayonnaisy" salad.
Add salt & pepper to taste.

Nutrition

Chipotle Ranch Potato Salad

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German Potato Salad

Judith Hannemann — Thu, 21 May 2015 23:00:00 +0000

German Potato Salad

Here’s another German deli staple–potato salad with a warm bacon-flavored vinaigrette. May be made in the slow cooker too!

Unlike the typical American-style potato salads, the German variety doesn’t use any mayonnaise nor is it generally served chilled–typically, it’s served warm.

I consider this more of a pickled potato than potato salad, being thoroughly American AND a mayo freak to boot.

Nothing like it’s American cousin!

It’s pretty much a culture shock the first time you eat this. I remember it well. I was at a German festival in New Jersey ages ago with my bestie and her aunt who’d recently married a German fellow.

I remember thinking when I ate this, “Hey this is NOT potato salad and why is it warm?” At least it was nothing like I ever ate before and truthfully, at first, I did not like it!!!

Full of bacon!

But over the years, your tastes can change (and marrying a German helped here too LOL) and while I prefer the good ole American variety, I’ve come to appreciate it’s German cousin too. It’s pretty nice served with brats or any kind of good German wursts.

Typically, this is eaten warm, but it’s also nice chilled.

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German Potato Salad

Here’s another German deli staple–potato salad with a warm bacon-flavored vinaigrette. May be made in the slow cooker too!

Prep Time30

Cook Time10

Total Time40

Course: salads, Slow Cooker

Cuisine: German

Keyword: potato salad

Servings: 6

Calories: 183kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs small red potatoes
4 slices bacon
1 small onion chopped
1/4 cup + 2 tbs cider vinegar
3/4 cup water
2 tbs sugar
1/2 tsp celery seed
1 tsp salt
2 tbsp flour
1/4 tsp pepper

Instructions

Scrub potatoes well. Place in a large saucepan with enough water to cover potatoes. Add 1 tsp salt, bring to boil, reduce heat; cover and cook for approximately 25-30 minutes or until potatoes are tender. Drain water and let cool until they can be handled.
When potatoes are cool enough to handle, slice them in 1/4-inch (approximate) slices, leaving skin on. Set aside.
Slice bacon in 1-inch pieces.
Mix the water, vinegar, sugar, salt, pepper and celery seed in a small bowl. Set aside.
In a large (10-12-inch) skillet, cook bacon pieces until crisp. Remove from pan with slotted spoon and drain on paper towels.
Add the chopped onion to the bacon drippings and saute over medium heat until the onions are translucent.
Add the flour, stirring until no lumps remain.
Slowly add the vinegar mixture, stirring constantly. Bring to boil and stir for 1 minute.
Add the potato slices and bacon to the skillet, gently stirring/tossing to coat potatoes with dressing.
Can be served warm from the pan or chilled.
Makes 6 servings.
Slow Cooker Directions
Cook bacon as directed in the recipe above.
Slice raw potatoes in 1/4-inch slices.
Layer half the potatoes and half the onions in a small (3-4 qt) slow cooker. Repeat with remaining potatoes and onion.
Pour water over potatoes/onions. Cook on low 5-6 hours.
Remove potatoes with slotted spoon to a plate.
Mix the vinegar, sugar, celery seed, salt, pepper and flour, stirring so there are no lumps. Add vinegar mixture and stir until it thickens slightly. Let it cook for 5 minutes. Add the potatoes back to the crock pot along with the bacon, stir gently to cover them with with the hot dressing. Turn to low and cook an additional 30 minutes.

Nutrition

German Potato Salad

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