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Salads are very popular in the summer and probably one of the most versatile of all dishes to prepare. They are easy to prepare and provide that extra touch to round out a meal. In fact, in many cases they are the meal.
German Potato Salad
3 lbs. small red potatoes
1 bunch spring green onion, chopped with tops included
6 slices bacon, diced
3 Tbsp. flour
1½ tsp. salt
¼ tsp. black pepper
½ cup sugar
1 cup apple cider vinegar
1 cup water
Wash potatoes; do not peel. Place in large saucepan and cover with water; boil over medium heat just until tender, not soft and mushy. Drain & cool slightly. Peel and cut into thin slices. Place in a large bowl and add chopped onions; set aside
While potatoes are boiling, fry bacon over medium heat until crisp. Remove and place pieces on paper towel to drain, keeping drippings in skillet. Add fried bacon to potatoes in bowl. Combine flour, salt, black pepper and sugar and add to bacon drippings in skillet and stir over medium heat, forming a “paste”. Stir in vinegar and water, whisking till smooth. Boil for 2 to 3 minutes, whisking constantly. Pour this hot mixture over potato mixture and stir gently to combine. Best served warm or room temperature. But it’s also good cold for picnics and covered dish suppers.
Makes 8 – 10 servings
A little dish of this goes good with any sandwich.
2-oz jar chopped pimientos, drained
1 16-oz can
cut green beans, drained
1 16-oz. can yellow beans, drained
1 16-oz. can red kidney beans, drained
1 small onion, diced
1 small green bell pepper, diced
Dressing:
¾ cup sugar
2/3 cup apple cider vinegar
1/3 cup vegetable oil
1 tsp. salt
In a large bowl, combine all of the vegetables, stir the dressing ingredients together, mixing well and pour over the vegetables mixing well. Refrigerate between servings.
Great for picnics, covered dishes and a side dish for sandwich lunch.
Shrimp Salad
See tips on the side for this versatile salad.
1 lb. medium size shrimp, peeled, cooked and de-veined
½ cup chopped
onion
½ cup chopped celery
3 hard-boiled eggs, chopped
Dressing:
1 Tbsp. mayonnaise
1 Tbsp. apple cider vinegar
1 tsp. prepared mustard
1 tsp. salt
Mix everything together, tossing lightly. Serve on lettuce cups.
Macaroni Salad
A picnic
favorite. Try different pasta and add your own additions.
8-oz. box elbow macaroni, cooked, drained & rinsed
½ cup chopped
onion
½ cup chopped green bell pepper
½ cup chopped celery
¾ cup seeded & chopped cucumber
2-oz. jar chopped pimiento, drained
¾ cup
mayonnaise
¼ plus 1 Tbsp. sugar
2 to 3 Tbsp. apple cider vinegar
Combine all of the vegetables and cooked macaroni in a large bowl. Make a paste of the mayonnaise, sugar and vinegar and pour over the vegetables; toss. Refrigerate for one hour or more before serving.
Egg Salad for Sandwiches
6 hard boiled eggs, chopped
½ cup chopped celery
½ cup mayonnaise
¾ tsp. salt
1/3 cup sweet pickle relish
Black
pepper to taste
Combine all, tossing lightly…great for lunch or picnic.
Ingles Rotisserie Chicken Salad
A deli employee told
me their secret recipe!
Whole deli-roasted chicken
Celery (to taste)
Red onion, chopped (to taste)
Mayonnaise (to taste)
½ chopped
Yellow Delicious apple
Chicken broth to thin down to desired consistency (their secret!)
Mix all together and make delicious croissant sandwiches.
Country Cole Slaw
1940’s recipe
3 cups grated cabbage
1 cup shredded carrot
½ cup whipping cream
3 Tbsp. apple cider vinegar
Salt & pepper to taste.
Combine cabbage & carrots; set aside. Whip slowly the whipping cream (not too long or you’ll make butter!); add the vinegar and salt & pepper to taste. Chill before serving.
This month it just seemed proper to pay tribute to this favorite summer classic. Below are some of our favorites;…....we hope
you’ll try them and perhaps a few of them will become your family’s favorites too.