Subj : T.O.H. Daily Recipe - 450
To : Carol Shenkenberger
From : Dave Drum
Date : Sat May 18 2024 06:05:00
-=> Carol Shenkenberger wrote to Dave Drum <=-
CS> Re: T.O.H. Daily Recipe - 450
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Southern Potato Salad
> Categories: Potatoes, Vegetables, Sauces
> Yield: 8 servings
> Gene Pitts, Wilsonville, Alabama
>
> Makes: 8 servings
>
> RECIPE FROM:
https://www.tasteofhome.com
>
> Uncle Dirty Dave's Archives
>
> MMMMM
CS> I always get a slight giggle from this one. No one in any part of the
CS> South that I have lived in, makes potato salad like that.
I've had very similar around Memphis, TN when I was in the Navy. It's
very much like what I've been served elsewhere/when as Amish potato
salad.
CS> I happen to be making it right now.
CS> 3 Yukon potatoes, scrubbed but not peeled
CS> Set to boil. They were halved long wise the cut to wedges which were
CS> then crosscut to tringles.
CS> Later, I will cut 1/2 an onion (may add more) to make a nice dice.
CS> Then add lots of grainy brown mustard and mayo plus salt and black
CS> pepper. Served still warm, it's for dinner tonight. May add some
CS> diced celery to it as for a rare time, I have it.
CS> It's being served with a stir fry of bok choy, mushrooms, garlic and
CS> diced kielbasa.
This is one I've made a couple times. It's from one of my Grandmother's
church lady cookbooks.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Martha's Guild Potato Salad
Categories: Potatoes, Pork, Vegetbles
Yield: 6 servings
2 lb Red potatoes
1/2 c Bacon; cooked crisp then
- crumbled
1/2 c White onion; fine chopped
1 1/2 tb A-P flour
4 ts White sugar
1 ts Salt
1/4 ts Black pepper
1/4 c Cider vinegar
1/4 c Water
MMMMM-------------------------RESERVE--------------------------------
1/4 c fine chopped onion
2 tb Fresh parsley
1 ts Velery seed
Boil unpeeled potatoes until tender. Do not overcook.
When cool enough to handle, peel and slice. Set aside.
Fry bacon until crisp. Remove bacon from pan and drain
on paper towels. Crumble when cool.
In same fry pan, in bacon grease, saute onions. (You
need approx. 1/2 cup bacon grease. Remove extra or add
oil to make the 1/2 cup, if needed.) Have flour, sugar,
salt, pepper, water and vinegar measured and ready while
onions are sauteing. When onions are soft, slowly add
flour and stir. Mixture will thicken slightly. Add
sugar, salt, pepper, water and vinegar. Stir for another
minute or two to thicken again. Pour mixture over sliced
potatoes and stir gently. Add the set aside ingredients
and fold gently. Serve warm.
From: Thea Pappalardo
Makes: 6 servings
RECIPE FROM: St. Martha's Guild Picnic Cookbook
Uncle Dirty Dave's Kitchen
MMMMM
... Meatloaf: It's meat shaped like bread.
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