I had some requests for recipes which is rather exciting and very much appreciated!
My German Hot Potato Salad
(Although not technically mine, it was from a Cooking Light magazine way back from May 1994.
I frequently made this recipe for all the German Russians that we lived amongst in Sutton, NE. They are liking it out here in Wyoming too!)
8 cups (1/4- inch) sliced unpeeled round red potatoes (about 2-1/2 pounds)
2 Tbsp. minced fresh parsley (flat, if you can find it and in a pinch, 2 tsp. dried)
1/2 celery seeds
Vegetable cooking spray
4 slices turkey bacon, minced (Remember this was from a Cooking Light:) I use regular.)
1 cup chopped onion
2-1/2 tbsp. flour
1/3 cup plus 1 tbsp. cider vinegar
1 tbsp. sugar
1/4 tsp. pepper
1 (10-1/2-oz.) can beef broth
Place potatoes in a Dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain and place in a large bowl. Sprinkle with parsley and celery seeds; set aside.
Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add bacon and saute 3 minutes or until crisp. Add onion, and saute until tender. Add to potato mixture.
Place flour in a small bowl. Gradually add vinegar, stirring with a wire whisk until blended; Set aside.
Combine sugar, pepper and broth in skillet. Bring to a boil, and cook 2 minutes. Add flour mixture to skillet and cook 3 minutes or until thickened (mixture will reduce to about a cup). Pour over potato mixture, and toss gently to coat. Serve warm. Yield: 7 servings.
This is easy to double using a 5-pound bag of potatoes. And to keep warm, place it into a crock pot on low. This works quite well for church functions.
More to follow later.