Guest guest Posted June 12, 2004 Report Share Posted June 12, 2004 I don’t like the traditional American-style potato salads with mayo and/or eggs. When I discovered German-style and Spanish-style potato salad I was thrilled. This isn’t really either one of those, but a quick throw together that reminds me of them. I don’t really measure anything in this, because cooking is art not science. Play with the basic recipe to make it work for you. I like this served cold, but I know several people who eat it hot. Potato Salad 5 – 6 potatoes, scrubbed clean but not peeled 4 – 5 slices of veggie bac’n 1 medium onion, sliced into rings 1 bottle of Italian style salad dressing (I use low fat), or your favourite vinegarette vegetable oil Boil the potatoes, but don’t overcook them. While the potatoes are cooking, sautee the veggie bac’n and the onions in a little oil. Slice the potatoes fairly thinly. Crumble the veggie bac’n. Combine potatoes, bac’n and onions. Toss with Italian dressing or vinegarette, until well coated. This can be served hot or cold, and it’s a nice change from the usual mayo style potato salad. If serving cold, I like to make it the night before, so the flavours can blend. -- Sherri Life is a sexually transmitted disease --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.704 / Virus Database: 460 - Release 6/12/2004 Quote Link to comment Share on other sites More sharing options...
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