Maggies Potato Salad Recipes

MAGGIE'S POTATO SALAD

Steps:

• MAIN INGREDIENTS.
• Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
• Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
• Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
• Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
• Add green onions, green chilies, olives and eggs to bowl.
• DRESSING.
• Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
• REFRIGERATE.
• Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.