This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Potatoes, Chapter 14

Potato & Green Bean Salad

1 lb. red potatoes, scrubbed, not peeled
3/4 to 1 lb. fresh green beans, cut into 1 inch pieces (canned beans won't do)
1/4 cup water
8 slices bacon, diced
3 tablespoons bacon drippings
1/4 cup lemon juice
1/2 teaspoon salt (or less)
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/2 teaspoon dry mustard
1/3 cup mayonnaise
1/4 cup onion, chopped
1/4 cup parsley, minced
1 jar pimentos, 2 oz.

Need: saucepan, 4 quart microwave dish with lid, medium bowl, 2 small bowls.

Cook potatoes in saucepan on top of the stove until they can barely be pierced with fork.
When done, drain and put aside.

Put the beans in the microwave dish, add 1/4 cup water and cover.
Cook high 5 to 8 minutes or longer (make sure there is water in the bottom of the dish), until tender crisp.
When done, drain, and chill with cold tap water.
Drain, remove from the pan and put aside in the medium bowl.

Put diced bacon in same dish you cooked the beans in, cover, and microwave on high, until
golden, about 5 to 7 minutes.
Transfer the bacon bits to a paper towel to drain.
Keep 3 tablespoons bacon drippings in the pan, discard the rest.

Squeeze lemon juice into a small bowl.
Stir in salt, seasoning salt, pepper, garlic salt, and mustard.

Measure mayonnaise into a small bowl. Add onion, parsley and pimento. Stir.

Stir lemon juice mixture into the bacon drippings.
Microwave on high 1 minute or until it boils.

Peel (or don't peel) the potatoes, then slice them into the bacon drippings/lemon mixture.
Add the beans and bacon bits.
Mix gently.
Microwave on medium for about 10 minutes, or until thoroughly heated.
Add mayonnaise mixture.
Mix gently. Serve immediately.

Potato Salad #1

Salad:
4 medium-large potatoes
4 eggs
1 bay leaf
4 stalks celery, diced
1/4 cup parsley
1/4 cup sweet pickle relish, drained
1/4 cup chopped onion
1 jar pimentos, 2 oz.

Dressing:
2 tablespoons lemon juice
3 tablespoons Italian dressing
1 teaspoon prepared mustard
1 teaspoon Maggi (optional)
1/4 cup mayonnaise
seasoning salt to taste
more mayonnaise as desired

Need: Pot to boil potatoes and eggs, large bowl for the salad, small bowl for the dressing.

Put the potatoes and then the eggs in the pot. Add the bay leaf. Cover all with water.
Bring to a boil, and simmer until potatoes can be easily pierced with a fork.
Drain. Put aside.
Put the celery, parsley, relish, onion, and pimento in the bottom of the large bowl.
Mix together the lemon juice, Italian salad dressing, mustard, Maggi, paprika, and
mayonnaise in the small bowl.

Peel the potatoes and slice them into the large bowl (on top of the celery, etc.).
Each time there is a layer of potatoes in the bowl, sprinkle them lightly with the seasoning salt.
Lightly toss the potatoes with the seasonings in the bottom of the bowl.
Pour the lemon mixture from the small bowl over the potatoes.
Mix gently but thoroughly.
Add more mayonnaise if you want to make the salad more moist.
Peel the eggs. Reserve one of the yolks.
Dice the remaining eggs and whites and mix into the salad.
Put the yolk in a small strainer (not fine mesh) and push
through with the back of the spoon onto the salad in a decorative way.
Serve.

Potato Salad #2

Salad:
1 lb. potatoes
2 or 3 eggs
1/2 cup celery, minced
1 apple, diced
1/4 cup sweet pickle relish, drained
4 green onions, thinly sliced

Dressing:
1/2 teaspoon Lawry's Seasoning salt
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
1/2 teaspoon dry mustard
1/4 cup onion, finely chopped
1/4 cup parsley, minced
1 teaspoon sugar
1 tablespoons white vinegar
11/2 tablespoons olive oil
Optional:
small amount of mayonnaise

Need: Pot to boil the potatoes, small bowl for the dressing, large bowl for the salad.

Put the potatoes and then the eggs in the pot. Do not add salt. Cover all with water.
Bring to a boil, and simmer until potatoes can be easily pierced with a fork.
Drain. Put aside.
Mix together the celery, apple, relish, and green onions in the bottom of the large bowl.
Put all of the dressing ingredients in the small bowl and mix until the sugar is dissolved.
Peel the potatoes and dice them into the large bowl on top of the celery mixture.
Mix gently but well with the celery mixture.
Pour the dressing over the potatoes. Mix gently.
Add enough mayonnaise to make the salad as moist as you want.
Peel the eggs. Reserve one of the yolks.
Dice the remaining eggs and whites and mix into the salad.
Put the yolk in a small strainer (not fine mesh) and push through with the back of the spoon onto
the salad in a decorative way.
Serve.

Potato Salad #3

Salad:
2 to 2 1/2 pounds potatoes
6 slices bacon, diced
bacon drippings
2 tablespoons sugar
2 teaspoons dry mustard
1/3 cup white vinegar
1/2 cup green onion, finely sliced
2 stalks celery, finely chopped
2 tablespoons sweet pickle relish, drained
1/2 teaspoon (approximately) seasoning salt

Dressing:
1/2 cup sour cream
1 jar pimentos, 2 oz.
1/4 cup mayonnaise
1/2 teaspoon Maggi

Need: pot to boil the potatoes, medium saucepan, large bowl for the salad, small bowl for the dressing.

Boil the potatoes in their skins until they can be pierced easily with a fork. Drain. Put aside.
Fry the bacon in the saucepan. Leaving the bacon drippings in the pan, remove the bacon bits to a
paper towel.
Add the sugar and mustard to the bacon drippings and stir until dissolved. Remove from the heat.
Stir in the vinegar and add the green onions. Put the celery and relish in the large bowl. Peel the
potatoes and slice them into the bowl, sprinkling with the seasoning salt as you go.
Pour the bacon drippings/vinegar mixture over the potatoes and mix gently.
Mix together the sour cream, pimentos, mayonnaise, paprika and Maggi in the small bowl and add
to the potatoes. Mix thoroughly but gently. Serve.

Potato Salad #4

3 pounds baking potatoes
1 teaspoon onion salt
1 teaspoon hot dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
3/4 cup mayonnaise
1/2 cup sour cream
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, finely diced
1/4 cup parsley, chopped
optional: green onions

Need: pot to boil the potatoes, medium bowl, and a large bowl for the salad.

Cover the potatoes with water, add the salt.
Cover, bring to a boil, then cook on simmer about 30 minutes, or
until they can easily be pierced with a fork.
Drain. Put aside.
Mix together the mustard, sugar, and paprika in the medium bowl.
Add the vinegar and stir until the mustard and sugar are dissolved.
Add the mayonnaise, and sour cream.
Mix well.
Stir in the bell peppers and celery.
Peel the potatoes and cut them into 1/2 inch cubes into the large bowl.
Pour the dressing over the potatoes.
Mmix gently.
Just before serving sprinkle with the parsley.

Warm German Potato Salad

6 to 8 medium potatoes, 2 1/2 to 2 3/4 lb. (see note)
2 tablespoons flour
2 teaspoons sugar
1/2 teaspoon garlic salt
1 teaspoon celery seed
1/4 teaspoon pepper
6 slices bacon, diced
bacon drippings
1 cup onion, diced
2/3 cup water
1/3 cup white vinegar
1/2 teaspoon chicken or beef stock base. or 1 bouillon cube.
1/2 cup minced parsley

Need: pot to boil the potatoes, small bowl, medium saucepan, large bowl for the salad.

Boil potatoes until until they can be easily pierced with a fork.
Drain. Put aside.
Mix together the flour, sugar, garlic salt, celery seed, and pepper in the small bowl.
In the medium saucepan fry the bacon until crisp.
Leaving the bacon drippings, remove bacon bits to a paper towel.

Add the onion to the bacon drippings, and cook until soft, 3 to 5 minutes.
Remove from the heat.

Stir the flour and sugar mixture into the bacon drippings and onions.

Add the water and vinegar, stirring so the mixture doesn't lump.
Add the stock base or bouillon cube.

Return to heat, and bring mixture to a boil, stirring constantly.
Boil 1 minute. Remove from heat.

Peel and thinly slice the potatoes into the saucepan. If too thick, add water or a little beef broth.(Sometimes I added up to 1/2 cup water)
Add the bacon bits and parsley. Mix gently but well.
Serve warm.
Note: White or red potatoes will hold their shape and be slightly glassy.
Baking potatoes get somewhat mushy and tend to soak up more of the dressing.

German Potato Salad

Salad:
10 white or yellow potatoes, about 4 lb.

Dressing, first part
3/4 cup olive oil
1/2 cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon ground pepper

Dressing, second part
1 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup or more chopped parsley

Need: pot to boil the potatoes, blender, large bowl for the salad, small bowl.

Boil potatoes until they can be pierced easily with a fork.
Drain. Put aside.
Dressing, first part:
put the oil, vinegar, lemon juice, sugar, celery salt, garlic salt, and pepper in the blender.
Blend well.
Peel the potatoes and cut into bite size pieces. Put in the large bowl.
Pour the first dressing over the potatoes and mix well.
Chill in the refrigerator for several hours.
Dressing, second part:
mix together the mayonnaise and mustard in the small bowl.
Add to the potatoes. Mix lightly but well.
Put in a serving dish and sprinkle with the parsley.

Cheesy Baked Potatoes

16 medium baking potatoes, baked
6 eggs, slightly beaten
1 cube butter, melted
1 cup milk or half and half cream
1 cup grated cheddar cheese
1 cup sour cream
4 tablespoons onion, minced
1 teaspoon seasoning salt
1/2 teaspoon pepper
16 slices sharp cheddar cheese (4 x
4 inches), cut in half
Optional: add other items such, as parsley, pimento, or browned hamburger

Need: electric beater, microwave, freezer space.

When potatoes are cool, split and scoop out insides, leaving the skins intact, into a large beater bowl.
Save the skins for stuffing.
Add eggs, butter, milk, cheddar cheese, sour cream, onion, salt, and pepper to the beater bowl.
Beat on low speed just until mixed.
Fill the potato skins and put a piece of the cheese slice in each potato half.
To serve, microwave 2-4 minutes on defrost.
Or freeze, and heat in the oven at 350 degrees for 30 minutes or 4-8 minutes in the microwave.

Oven Potatoes

4 baking potatoes
1 teaspoon seasoning salt
4 tablespoons butter, melted
2 tablespoons parsley, minced
2 tablespoons chives or green onions, chopped
1 tablespoon dried basil, crushed
1/4 cup grated cheddar cheese
2 tablespoons grated parmesan cheese

Oven: 425 degrees for 50 minutes, and then 15 minutes longer.

Note: These potatoes are sliced, but not all the way through.
Scrub the potatoes.
With a sharp knife, ending about 1/2 inch above the bottom of the potato, make slices in the potatoes.
The slices should be about 1/4 inch thick.
Put the potatoes in a baking dish.
Sprinkle with seasoning salt, opening the slices slightly as you go.
Drizzle with butter.
Bake for about 50 minutes. Remove from the oven.
Sprinkle with the parsley, chives, and basil and cheeses.
Bake for another 15 minutes.
Serve.

Bagged Potatoes

4 medium potatoes (white potatoes will be slightly firm, baking potatoes soft)
2 onions
4-5 teaspoons olive oil
packaged seasoning mix, or dry onion or herb soup mix, about 1/4 cup or more

Oven: 350 for about 1 hour.
Need: oven roasting bag

Scrub potatoes and slice 1/8 to 1/4 inch thick.
Peel onions, slice 1/4 inch thick.
Put potatoes and onions in the roasting bag.
Pour the olive oil into the bag.
Holding the end closed, mix the potatoes and onions until coated with the olive oil.
Add the seasoning mix. Mix well.
Poke several holes in what will be the top side of the bag.
(The bag will explode if you don't.)
Use the tie provided with the roasting bag to loosely close the open end of the bag.
Put the bag on a baking sheet with the holes up.
Roast about 1 hour.
Carefully remove potatoes from the bag and
serve.

Rosemary Potatoes

2 lb. small new red potatoes
3 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
2 tablespoons minced rosemary

Oven: 350 degrees for about 1 hour 20 minutes.
Need: 8 inch baking dish, small bowl.

Wash potatoes.
Peel a narrow strip around the middle of each potato.
Arrange the potatoes in the baking dish.
Mix together the oil, garlic and seasoning salt and rosemary in the small bowl.
Sprinkle over the potatoes.
Bake until potato skins are crisp and potatoes are done in the center.
Turn occasionally.
Serve.

Potato Leek Soup

2 tablespoons butter
1 cup celery, sliced
2 large leeks, sliced (include some of the green part)
2 cups chicken broth or bouillon
1 cup water
2 cups baking potatoes, peeled, thinly sliced
1/4 teaspoon white pepper
2 cups skim milk

Need: large pot, blender.

Melt the butter in the large pot.
Add the celery and the leeks.
Cook and stir for 2 minutes.
Add the chicken broth or bouillon, water, potatoes, and pepper.
Bring to a boil, and simmer for 30 minutes, or until the potatoes are very tender.
Let rest until cool enough to handle.
Puree this mixture in the blender and return to the pot.
Reheat.
Add the milk and heat, but don't boil.
Serve.

Fried Left-over Potatoes

4 slices bacon, diced
1 medium onion, chopped
4 cups leftover potatoes, sliced or
cubed if they are in pieces larger than 1/2 inch
seasoning salt to taste
pepper to taste

Need: skillet with a lid.
Fry the bacon in the skillet for 3 minutes, or until soft.
Add the onion, and cook another 3 to 5 minutes, or until the onions are soft.
Add the potatoes, placing a layer across the bacon and onion mixture.
Sprinkle with seasoning salt and pepper.
Continue adding layers until all potatoes are in the pan.
Lightly mix potatoes, bacon and onions together.
Cover and cook on medium for ten to fifteen minutes.
Check occasionally, turning if necessary.
Serve.

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