Joes Polish Potato Salad Recipes

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JOE'S POLISH POTATO SALAD



Joe's Polish Potato Salad image

This recipe is derived from a Taste of Home version and is very similar to Recipe # 81518, however "Pork Fat Rules!". I served this Potato Salad at a Christmas dinner, and my relatives demanded the recipe. It IS very good. I hope you enjoy it too!

Provided by Smokin Joe of Wixom

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs red potatoes
1/2 lb bacon
1/2 lb bratwurst
1/2 lb kielbasa, link
5 teaspoons sugar
4 teaspoons flour, all-purpose
1 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon celery seed, whole
3/4 cup chicken broth
1/3 cup red wine vinegar
1/2 lb red onion, chopped
1/2 cup celery, thinly sliced
1 tablespoon dried parsley

Steps:

  • Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander.
  • While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices. After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat. Add the sausage slices and heat them through. Remove all of the meat and set aside.
  • Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven. Cook and stir over medium heat until the mixture is hot and bubbly. Gradually add the chicken broth and vinegar and bring to a boil. Cook and stir until thickened. Gently stir in the onion, celery, and parsley and cook for two minutes. Stir in the meat and potatoes and continue cooking until heated through.
  • Serve and enjoy!

Nutrition Facts : Calories 541.1, Fat 38.9, SaturatedFat 13.1, Cholesterol 78.6, Sodium 1487.2, Carbohydrate 29.4, Fiber 2.8, Sugar 7.4, Protein 17.7

POLISH POTATO SALAD



Polish Potato Salad image

This is from my Taste of Home cookbook and its very good. I think its quite a twist on potato salad.

Provided by southern chef in lo

Categories     Potato

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 -10 small red potatoes
2 fresh bratwursts
1 fresh kielbasa or 1 Polish sausage, link
2 tablespoons butter or 2 tablespoons margarine
5 teaspoons sugar
4 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon celery seed
3/4 cup chicken broth
1/3 cup cider or 1/3 cup white wine vinegar
1 small red onion, sliced
1/2 cup of sliced celery
1/4 cup of fresh minced parsley

Steps:

  • Cook potatoes just until tender; drain when cool. Peel and slice potatoes and set aside.
  • In a large skillet, cook sausages until no longer pink.
  • Remove and cut in to ¼-inch slices; set aside.
  • add butter sugar, salt, mustard, and celery seed to the skillet; cook and stir over medium heat until the mixture is hot and bubbly.
  • Gradually add broth and vinegar and bring to a boil; cook and stir until thickened.
  • Gently stir in onions, celery, parsley, potatoes and sausage; heat through and serve.

Nutrition Facts : Calories 359.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 39.4, Sodium 917.2, Carbohydrate 43.8, Fiber 4.4, Sugar 7.4, Protein 10.9

POLISH POTATO SALAD



Polish Potato Salad image

After the war, my Polish relatives spread to all corners of the world, even Downunder, taking their fantastic cuisine with them. This is a delicious potato salad made by my grandmother and mother as well as the extended family. It contains some unusual ingredients. As with many family recipes, this has never been written down. The quantities are estimates, you can add more or less to suit your tastes.

Provided by JNS381

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

4 large potatoes
1 tablespoon French dressing
3 eggs, hard boiled and chopped
1/2 cup cooked peas
1/2 cup canned baked beans in tomato sauce
1 -2 pickled cucumber, cut into small dice
90 g cheddar cheese, cut into small cubes
2 tablespoons dill, chopped. Fresh is best but dried will do
3 spring onions, chopped
4 tablespoons mayonnaise
3 tablespoons cream (fresh or sour)

Steps:

  • Peel potatoes and cut into large dice. Boil or steam until just cooked. Don't overcook.
  • Drain and place in a large bowl. While still hot, drizzle the french dressing over the potatoes and allow them to cool.
  • When cool, add the eggs, peas, baked beans, cucumbers, cheese, spring onions and dill. Gently mix through.
  • Add the mayonnaise and cream and mix through.
  • Add more mayo or cream to taste and to get a creamy consistency.
  • Garnish with some extra slices of hard boiled egg and fresh dill if you like.

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