Please share your BEST, "Country Potato Salad".

[Charlie2]

Originally Posted by Red3Fish

All potato salads are more or less with those ingredients.....the secret is tasting and adjusting them until it is juuusssst like you like it! Sometimes it takes 4 or 5 adjustments until it is just right! Like he said...be gentle with the mustard....you can always add more.

Now for something a little different.....check out hot German potato salad!

Later
R3F

I almost married this sweet thing thing for her hot German Potato Salad. I literally ate tons of it until she met another...(sob). C2

[Red3Fish]

Boil a medium sized pot of red potatoes until done (2-3#). Take out and cut up in quarters or eighths depending on size. Bite size.

In a frying pan, cook 4 or 5 slices of bacon, on low so they don't burn, but cook until really crisp....drain on Scott towel and put in freezer. If ya cook on too high they will burn before they get really crisp. You want them so crisp they will crumble easily.

On really low, throw in 3 or 4 diced green onions in with all the bacon grease, green parts, white parts all of it 'cept the roots.

Dissolve about 1 1/2 teaspoons of sugar in about 1/3 cup of cider vinegar...mix til dissolved.

Take bacon out of freezer ( it crumbles easier in the freezer) and crumble up pretty small. Toss in with potatoes. Pour sugar/vinegar mixture over potatoes, pour bacon grease and slightly cooked green onions over potatoes, Toss.

That's it! Salt and pepper....maybe no salt, quite a bit of salt in bacon grease.

That is from memory, offhand, and measurements estimated. I don't really use or have a recipe.

This will get ya in the "ballpark".....adjust next time to what pleases ya. Serve while everything is still hot.

Later
R3F

[waterwolf]

German Potato Salad always hits the spot,,

[MrsTroutsnot]

Sounds great...

As a 'little' twist to change the flavor sometimes, I add 'Liquid Crab Boil' to my water while boiling my potatoes...A little goes a pretty long way.

[spur]

geman potato salad my way 5lbs boiled red potatos not over cooked 1.5 lbs bacon cooked crisp.2 med onions diced cook unions in the bacon grease med heat 3-5 mins .drain bacon &onions on paper platewith paper towels.use1 quarter cup bacon grease 2third cup vinegar 1 third cup sugar in frying panover med heat to disolve sugar, vin bac grease add coarse grnd pepper kosher salt to your taste pour over potatos and mix well let stand for 20 min potatoes should be warm for the mixing process to absorbe the liquid mix . better rewarmed next day

[peckerwood]

That's pretty much the recipe we use except we use the egg yokes,and I never use celery.Just my hang-up.I prefer the regular relish too.I made some with horse radish spread,the kind that looks like mayo,instead of mustard,and would always make it that way if it was just for me.I make hot German potato salad a few times a year,and it is really my favorite.Goes so good with Fischers German sausage from Muenster.I Texanize it by putting grated chedder on top and sticking it in the oven to melt.