Canadian Mennonite Hot Potato Salad With Bacon Speck Salat Recipes

CANADIAN MENNONITE HOT POTATO SALAD WITH BACON SPECK SALAT

Steps:

• Cook bacon over medium heat until crisp. Remove and crumble.
• Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables.
• Add water, stir and cook till thickened. Remove from the heat and blend in the cream, 2 TABLESPOONS OF THE BOILED DRESSING, vinegar, salt, and pepper. Pour over the potatoes in a large bowl.
• Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired.
• Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
• FOR THE BOILED DRESSING: Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine.
• Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard.
• Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
• Classic Canadian Cooking.

CANADIAN POTATO SALAD

Steps:

• Peel potatoes and cut into quarters. Cook in salted water until almost done.
• Drain and cool potatoes, then dice into 1/2" squares.
• Slice about 5 slices from one of the radishes and reserve. Chop the rest very finely.
• Chop the green onions very fine. (If no green onions, use a slice of white onion, minced finely).
• Crumble one slice of bacon and cut the other into 1/2" pieces. Reserve the pieces for topping.
• Cut about 5 slices from the centre of the eggs to make nice rounds and reserve. Dice the rest.
• Mix all the vegetables together gently (I use my hands and toss them).
• Mix mayonnaise with vinegar and a good sprinkle of the seasoned salt.
• Stir into potatoes.
• Top with one sliced radish, slices of egg and pieces of bacon. Sprinkle with paprika.
• Let sit in fridge for at least 2 hours.

GREAT CANADIAN POTATO SALAD

Steps:

• Combine salad dressing, mustard, celery seed, salt and pepper.
• Add remaining ingredients; mix lightly.
• Refrigerate until ready to serve.
• Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.

OLD-FASHIONED HOT POTATO SALAD

Steps:

• Cook potatoes, covered in 1" boiling salted water until just tender, about 35 minutes.
• Saute bacon in skillet till crisp.
• Remove to paper towel.
• In same skillet, saute frankfurters in bacon fat till brown.
• Remove franks.
• In same skillet, reserve 2 tbs. bacon fat.
• Saute 1/2 Cup minced onion until tender but not brown.
• Mix together flour, sugar, salt and pepper;add vinegar and water;stir until blended.
• Stir into sauted onions;simmer until thickened,stirring.
• Add slices of hot peeled potatoes about 1/4 inch thick.
• Add 1/4 Cup minced onion,green pepper,parsley and celery seeds.
• Toss.
• In bowl,arrange in layers potato salad, franks,eggs(sliced lengthwise) and crumbled bacon.

LUCHOW HOT POTATO SALAD WITH BACON AKA SPECK SALAT

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.