Luchow Hot Potato Salad With Bacon Aka Speck Salat Recipes

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Note: use pasturized eggs. Same amount of Boullion may be used for stock.
• Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
• Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
• Servings 2 to 4.
• Time to make is a guess.

Steps:

• Cook potatoes in boiling water until tender; drain and cool.
• Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
• Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
• Cover and bake at 180°C for 15-20 minutes, then sprinkle with cheese and grill until golden.

Steps:

• In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
• Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
• Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
• In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.

Steps:

• Fry bacon and reserve grease. Crumble bacon and set aside. Pour bacon grease into saucepan and keep warm.
• Beat eggs and sugar together.
• Pour vinegar into warm bacon grease in a saucepan. Add sugar and egg mixture; bring to a boil. Remove immediately, pour over cabbage in large bowl. Add cooked bacon and mix well.
• Let sit for a couple hours before serving.

Steps:

• Cook potatoes and eggs.
• Chop everything and put in large container.
• Mix well, being careful not to mush it all up.
• Season with salt and pepper.
• Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
• Serve, or refrigerate for later use.

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Steps:

• Precook potatoes, unless you happen to have some left over.
• Cook bacon pieces over med-high heat until crisp, remove from pan, reserving about half the fat.
• Add butter to bacon grease, melt.
• Add onion, cook until translucent.
• Add potatoes, cook until slightly browned.
• Salt to taste, and pepper generously. Top with reserved bacon.

Steps:

• Cut potatoes into halves and boil until almost done (don't want them to fall apart). Drain potatoes.
• Put potatoes into medium size bowl. While they are still warm, add salt and pepper and the granulated garlic and onion (however much you prefer for taste) and lemon juice and toss potatoes. Set aside.
• Cut hard boiled eggs in half and take the yoke out and set aside in a small bowl. Cut the whites in little chunks and add to bowl with the potatoes.
• Cut pickles into pieces (as small or big as you prefer) and add to potatoes.
• Use fork and smoosh the yokes until you have gotten most of the lumps out. Add the mayo, mustard, some more granulated garlic and onion (easy on both of these as to not overpower the end flavor), pickle juice and pepper. Mix all together in small bowl.
• Add yoke/mayo mixture to potatoes. Mix well.
• Add the cooked and crumbled bacon and toss lightly.
• Cover and chill (or eat right away if you cant wait like I did!) :-).
• It's also very good with the pre-cubed pre-cooked grilled chicken pieces you can buy at the store.
• The best way to serve this potato salad is chilled but I took a taste and couldn't wait to eat it and it was still very good right after it was made! I hope you enjoy! Please let me know if you like it!