Texascountrypotatosalad Recipes

TEXAS COUNTRY POTATO SALAD

Steps:

• Cook bacon until crispy, drain and crumble.
• Reserve a tablespoon of the bacon drippings.
• Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
• Drain and let cool, then cut into bite size pieces.
• Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
• Mix together potatoes, green onion and egg and toss with dressing.
• Add bacon and chill until serving time.

TEXAS RANCH POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
• In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
• Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
• Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

HILL COUNTRY POTATO SALAD

Steps:

• Cook potatoes, in boiling water and 1 teaspoon salt, until tender, about 35 minutes.
• Drain potatoes, then peel and dice or partially mash.
• Fry bacon in a skillet until crisp; add onions and saute until softened, but not browned.
• In a bowl, combine cornstarch or flour, sugar, 1 teaspoon salt and pepper; stir in the vinegar and water until smooth.
• Add mixture to bacon and simmer and stir until thickened.
• Pour the hot dressing over the potatoes and add 1/4 cup minced onion, parsley, celery seeds, and radishes; lightly toss.
• Garnish with celery leaves.

TEXAS COUNTRY POTATO SALAD

Steps:

• 1. Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
• 2. Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.
• 3. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, celery and egg in dressing. Add bacon. Serve chilled.