Potato Salads
From the fourth of July to Easter, Thanksgiving and Christmas "American" and "German" potato salads were tradition at large family gatherings.
If you are family you already have these recipes in the cookbook I made 20 some years ago.
But recently going through gramma's recipes I cam across the originals, packaged together in a plastic bag (from some old magazine or catalog she got.)
They are listed below:
Old Fashioned Potato Salad
6 medium potatoes
3 tbsp vinegar(gramma used cider vinegar)
2 tbsp salad oil
2 tsp salt
1/2 tsp sugar
2 tsp prepared mustard
1 tbsp onion, chopped
4 hard cooked eggs
2/3 cup mayonnaise-type salad dressing
1/3 cup cream
1. Boil scrubbed potatoes in jackets in salted water only until tender
2. Drain, peel. Cut into 1/2 inch cubes when almost cold
3. Mix vinegar, oil, salt and sugar.
4. Pour over potatoes. Toss lightly.
5. Add onion and 2 chopped eggs. Chill for about 2 hours
6. Sieve 2 egg yolks. Add with the cream to mayonnaise.
7. Combine mayonnaise with potatoes and cut egg whites.
8. Season with salt and pepper. Heap in lettuce cups or large bowl.
6 servings.
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German Potato Salad
6 slices bacon(please note when my mom makes it she uses 3 times as much bacon)
2 tbsp flour
1 1/3 cup water
1/2 cup chopped onion
1 tsp salt
dash pepper
1 tbsp sugar
6 cups sliced cooked potatoes
Fry bacon till crisp, drain on paper towel and crumble.
In the pan used to fry the bacon.
Combine 3 tbsp of the bacon drippings(fat) and the flour,
stir in vinegar, water, onion.
Cook until mixture boils and thickens slightly
simmer for 10 minutes.
Stir in salt and pepper and sugar and bacon.
Pour sauce over potatoes.
Allow to stand for several hours.
Heat just before serving.
Makes about 8 servings.
