CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
MY GRANDMA'S PA DUTCH POTATO SALAD
So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to!
Provided by Cabin Cat
Categories Potato
Time 1h
Yield 1 large bowl, 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Some add crisp fried chopped bacon but its not really necessary.
- Keep in mind that some types of potato absorb more mayonaise than others.
- Pile into a nice glass bowl, and decorate top with more thin-sliced eggs and parsley sprigs.
- *note: 15 potatoes or 5 pounds, whichever comes first.
Nutrition Facts : Calories 387.1, Fat 11, SaturatedFat 2.2, Cholesterol 117.7, Sodium 248.5, Carbohydrate 63.2, Fiber 7.3, Sugar 5, Protein 10.6
DUTCH POTATO SALAD (HUZARENSALADE)
Make and share this Dutch Potato Salad (Huzarensalade) recipe from Food.com.
Provided by Chef PotPie
Categories Dutch
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes in cold, salted water and bring to a boil. Cook until tender. Cool and dice.
- Combine dressing ingredients in a small bowl.
- Add all salad ingredients to a large bowl. Mix in dressing.
- Spoon onto a lettuce-lined serving platter with accompaniments decorating the edges.
Nutrition Facts : Calories 383.2, Fat 9.1, SaturatedFat 2.7, Cholesterol 134.8, Sodium 1616.1, Carbohydrate 54.1, Fiber 7.7, Sugar 13.7, Protein 25.4
PENNSYLVANIA DUTCH POTATO SALAD
Make and share this Pennsylvania Dutch Potato Salad recipe from Food.com.
Provided by KarenO
Categories Potato
Time 20m
Yield 40 6 ounce servings, 40 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.
Nutrition Facts : Calories 236.5, Fat 2.3, SaturatedFat 0.6, Cholesterol 56, Sodium 391, Carbohydrate 48.5, Fiber 5.1, Sugar 12.1, Protein 6.7
HUZARENSLA (DUTCH MEAT AND POTATO SALAD)
This traditional Dutch recipe is definitely a meal. We love it. The prep time does not include the chill time.
Provided by PanNan
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together.
- Refrigerate for a couple of hours for best flavor.
- Spread on a platter lined with lettuce leaves and smooth the top.
- Decorate top and sides with dollops of mayonnaise, sliced hard boiled egg, sliced tomato, parsley and a dusting of paprika.
- Serve with your favorite bread.
PENNSYLVANIA DUTCH POTATO SALAD WITH BACON DRESSING
We live in Lancaster County PA. This recipe was handed down from my mother. It was always a favorite. Very similar to German Potato Salad.
Provided by dannyboy22
Categories Low Protein
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in jackets until soft.
- Let potatoes cool and then peel and dice.
- Add celery, onion, and sliced hard boiled eggs.
- For the dressing:.
- Fry bacon in skillet until crisp and brown.
- Beat the eggs well and add sugar, spices, water/vinegar mixture. Mix well.
- Reduce skillet heat to a simmer and add egg mixture to the bacon and fat.
- Stir constantly until dressing thickens. Approximately 10 minutes.
- Pour dressing over potato mixture and mix lightly to incorporate into potato salad.
- Serve warm or cool in the refrigerator for several hours before serving.
Nutrition Facts : Calories 332.7, Fat 5.5, SaturatedFat 1.8, Cholesterol 97.2, Sodium 249.3, Carbohydrate 64.1, Fiber 5.1, Sugar 27.5, Protein 8.4
OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD
This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)
Provided by HokiesMom
Categories Salad Dressings
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
- Cook potatoes in boiling water until just tender -- do not overcook.
- Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
- Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
- Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
- Heat mixture just to simmering - over a medium heat.
- In another bowl, crack open egg and beat well with a whisk.
- Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
- Pour dressing over potatoes and then add bacon and mix lightly.
- Serve warm.
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PENNSYLVANIA DUTCH POTATO SALAD RECIPE | MYRECIPES
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5/5 (8)Calories 265 per servingServings 8
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Cool 10 minutes; peel and chop. Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan. Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk. Pour sugar mixture over potato mixture, stirring gently to combine. Add reserved bacon and parsley; toss gently to coat. Serve warm or at room temperature.
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