BLACK FOREST POTATO SALAD
This recipe follows a German theme, with boiled new potatoes, ham, more goodies, and topped with vinegar and caraway dressing. It's absolutely delicious! It goes with so many things! New potatoes are the small,(sometimes larger)red-skinned potato. If they're larger, just cut them into 2-4 pieces. Time does not include chill time. This can be made 1 day ahead.
Provided by FLUFFSTER
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes :.
- Scrub the potatoes, but don't peel. Place potatoes in a large saucepan with plenty of salted water, cover and bring to a boil. Simmer just until the potatoes are tender, 15 to 20.
- Make the dressing:.
- Peel the onion and chop it very fine. Place the onion in a bowl with the vinegar, sour cream, mustard, salt and pepper. Sprinkle in the caraway seeds. Whisk the ingredients until mixed, then gradually whisk in the oil so that the vinegar and caraway dressing emulsifies and thickens slightly. Pour the oil in a slow, steady stream so dressing emulsifies thoroughly. Taste the dressing for seasoning, and adjust, if necessary. Set aside.
- Test the potatoes for tenderness with the tip of a small knife. When done, drain potatoes in a colander and rinse if needed.
- While still warm, cut the potatoes into 1/2-inch slices. Transfer the potatoes to a large bowl.
- Briskly whisk the dressing, then pour it over the warm potatoes.
- Assemble the salad:.
- While the potatoes cool,trim away any fat and any rind from the slices of ham. Cut the ham into approximately 3/4-inch strips and set aside.
- Chop the parsley until fine and add the ham strips to the cool potato salad.Sprinkle about three-fourths of the parsley over the top. Stir the ham and parsley into the salad. Taste for seasoning, cover and chill in the refrigerator at least one hour.
- To serve:.
- Transfer the potato salad to a large platter and serve at room temperature, sprinkled with the remaining parsley.
Nutrition Facts : Calories 554.5, Fat 39.4, SaturatedFat 3.6, Cholesterol 14.9, Sodium 432.1, Carbohydrate 41.9, Fiber 5.6, Sugar 2.4, Protein 10.5
BLACK FOREST POTATO SALAD
I know what you're thinking, potatoes with chocolate and cherries, gross, ick and ewwww! Wrong, there's no chocolate or cherries here, just a very different potato salad that is surprisingly tasty. Give it a try!
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
- Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
- Mix in apples.
- Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently.
- Season with salt.
BLACK FOREST DREAM BARS
Prize-Winning Recipe Fall 2010! Chocolate, cherries and whipped cream layer into a delicious dessert bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
- Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
- Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
- Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g, TransFat 0 g
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