PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.

This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
  • Cook until fork tender, drain, and cube while hot.
  • Fry bacon and onion until a delicate brown.
  • Add brown sugar and stir to dissolve.
  • Drain, reserving bacon fat.
  • Add onion and bacon to the potato mixture.
  • Add bacon fat slowly to beaten egg, beating well.
  • Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
  • Fold in sliced eggs.
  • Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE
1 pound boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
6 ounces creamy YOPLAIT strawberry yogurt
2 tablespoons QUALITY honey
Juice of 1 lemon
2 tablespoons apple cider vinegar
4 cups torn spinach and butter lettuce leaves
2 cups sliced strawberries
1/2 cut carrot sticks
1 cup thinly sliced red onions
1/2 cup chopped candied walnuts

  • Whisk together the yogurt, honey, vinegar, lemon juice, salt and pepper, to taste.
  • Chill under ready to eat.
  • Toss together the spinach, lettuce, red onions, walnuts and carrots.
  • Cover and refrigerate until ready to serve.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Lightly dredge chicken pieces in Wondra flour.
  • Heat avocado oil in skillet over medium high heat.
  • Add chicken and sear 3-4 minutes per side.
  • Remove chicken to cutting board and either slice thin or shred with 2 forks. Allow chicken to cool 5-10 minutes.
  • Add chicken to lettuce bowl.
  • Drizzle with vinaigrette and toss well.
  • Add strawberries and GENTLY toss again.
  • Serve and Enjoy!

GREEN BEAN CAESAR SALAD


GREEN BEAN CAESAR SALAD
GREEN BEANS
1 1/2 pounds green beans, trimmed and cut

  • Bring a large pan of salted water to a boil.
  • Add green beans and blanch 5-7 minutes.
  • Drain and spread out on a towel to cool.

DRESSING
Juice of LARGE lemon
1 tablespoon Lea & Perrins Worcestershire sauce
1 tablespoon QUALITY dijon
3 cloves garlic, minced
3 anchovy fillets, finely minced into a paste
FRESH ground sea salt and black pepper
3 tablespoons avocado oil

  • Whisk together the Lemon juice, Worcestershire sauce, garlic, anchovies, salt and pepper.
  • SLOWLY whisk in oil until emulsified.  Set aside.

CROUTONS
1 baguette, cut or torn into bite size pieces
2 tablespoons avocado oil
FRESH ground sea salt and black pepper

  • Toss bread pieces with oil.
  • Generously season and toss again.
  • Transfer to a HOT cast iron skillet.
  • Stir over medium high heat, stirring constantly for 5-7 minutes until golden brown and crispy.
  • Drain on paper toweling.

ASSEMBLY

1/4-1/2 cup shaved Parmesan cheese

  • Toss cooled green beans with dressing in a large salad bowl.
  • Add croutons and toss again.
  • Add Parmesan cheese and toss gently one last time.
  • Serve and Enjoy.

ORANGE PEANUT APPLE SALAD

When I first found this recipe in an old magazine, it intrigued me, but I let it sit for quite some time before I finally made it.  The original recipe called for red apples with the skin on and large chop.  It was also served on lettuce, neither of which set well with me so I adapted to something I could eat and O.M.G. my family fell in love with it.  I originally intended to serve it 2 nights in a row, but there wasn’t anything left after the first night!  Serve it at your next potluck or picnic and it will go over BIG!  I am going to experiment with another flavor of yogurt next time, maybe lemon or even raspberry.

ORANGE PEANUT APPLE SALAD

8 ounces creamy YOPLAIT orange yogurt
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
2 large Granny Smith apples, peeled, cored and chopped
11 ounce can mandarin orange segments, drained WELL
2 celery stalks, chopped
4 green onions, halved and sliced thin
1 cup shredded carrots
1 cup dry roasted peanuts
Juice of 1 lemon

  • Whisk together the yogurt, honey, salt and pepper.
  • Toss apple pieces in the lemon juice.
  • Discard the juice.
  • Add the celery, carrots and nuts and toss well.
  • Drizzle yogurt mixture over veggies and toss to coat.
  • Fold in peanuts and orange segments.
  • Cover and refrigerate until ready to serve.
  • Serve over chopped romaine if desired.

MANDARIN CHICKEN BROCCOLI SALAD

MANDARIN BROCCOLI SALAD serves 4

1/2 – 2/3 cup mayonnaise
scant 1/4 cup sugar
3 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
4 cups FRESH broccoli florets
2 cups chopped rotisserie chicken
1/2 red onion, halved and sliced
2 granny smith apples, peeled, cored and sliced into quarters
1/2 cup golden raisins
1/2 cup candied walnuts
1 can mandarin oranges, drained WELL

  • Whisk mayonnaise, sugar and vinegar together well.
  • Season with salt and pepper
  • In a large bowl toss together the broccoli, onion pieces, raisins and walnuts.
  • Drizzle with mayo mixture and toss again.
  • Fold in orange segments.
  • Chill for several hours before serving. Overnight is better when time permits.

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

PORK TENDERLOIN with BOURBON PEACH SAUCE with PARSLEY SLAW

TENDERLOIN
1 pound pork tenderloin
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 cups sliced peaches
2 tablespoons QUALITY bourbon
1 tablespoon apple cider vinegar
1 tablespoon QUALITY honey
1 tablespoon unsalted butter
1 tablespoon Dijon mustard

  • Heat oil over medium high heat.
  • Generously season the pork tenderloin.
  • Add pork to skillet and sear on all sides until completely browned and cooked to 140°, about 5-6 minutes per side.
  • Transfer to a plate and keep warm.
  • Add peaches to pan, stirring 2-3 minutes to cook through.
  • Whisk together the bourbon, vinegar, dijon and honey. Add to peaches, stirring 5minutes until slightly thickened. Remove from heat and stir in butter.
  • Plate pork and top with peach sauce.
  • Add a generous side of slaw and enjoy!

PARSLEY BROCCOLI SLAW
3 cups broccoli sticks bag mix
1/4 cup chopped flat leaf parsley
2 tablespoons chopped FRESH thyme
1/3 cup toasted almond slices
1 tablespoon avocado oil
2 tablespoons apple cider vinegar
1 tablespoon Quality honey

  • Toss together the cabbage, parsley, thyme and almonds.
  • Whisk together the oil, vinegar and honey.
  • Drizzle dressing over slaw mixture and toss well.

CUCUMBER SALAD

CUCUMBER SALAD

1 LARGE English cucumber, peeled and chopped to 2 cups
1/2 cup chopped seeded Roma tomatoes, about 2 large tomatoes
1/4 cup chopped red onion
2 tablespoons finely chopped FRESH Italian flat leaf parsley
1 tablespoon finely chopped FRESH cilantro
4 red mini peppers, about 1/3 cup chopped
1 clove garlic, minced
1/4 cup sour cream
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper

  • In a Salad bowl toss together the cucumber, tomatoes, red onion and peppers.
  • Whisk together the sour cream, lemon juice, salt and pepper until smooth.
  • Add parsley and cilantro.
  • Pour over cucumber mixture and gently toss.

HERB SALAD with BROILED TOMATOES & CREAMY CUCUMBER VINAIGRETTE

HERB SALAD with CREAMY BROILED TOMATO CUCUMBER VINAIGRETTE

MAKE THIS STEP 1-2 HOURS BEFORE YOU NEED THEM!
PICKLED ONIONS
1 teaspoon avocado oil
1 tablespoon rice wine vinegar
FRESH ground salt and pepper
1/2 SMALL red onion, cut into rings

  • In a medium skillet heat avocado oil over medium-high heat.
  • Add onion pieces and saute’ for a minute.
  • Add vinegar, tossing to coat and remove from heat.
  • Transfer onions to a small plate and let stand 1-2 hours.

“SALAD”
2 tablespoons FRESH chopped Italian Parsley
1 tablespoon FRESH chopped dill
1 tablespoon FRESH chopped basil leaves
1 tablespoon FRESH chopped tarragon
1 LARGE English cucumber or 2 small cucumbers, peeled, seeded and diced
1 cup halved cherry tomatoes
1 bunch beech mushrooms, cleaned and separated
1 small bunch green onions, sliced thin
1 small red onion, chopped

  • Toss all together in large salad bowl and set aside until needed.

VINAIGRETTE
Reserved cucumber peels
2 cloves garlic, finely minced
1 small shallot, minced
1/4 cup rice wine vinegar
1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
pinch cayenne pepper

  • In a small food processor blend reserved cucumber peels, garlic, shallot, vinegar, sour cream, buttermilk, oil and seasonings until smooth.
  • Pour over salad and toss gently.
  • Let stand 15-20 minutes and allow flavors to meld.
  • Adjust salt and pepper as necessary.

BROILED TOMATOES
4 LARGE Roma tomatoes, halved or quartered

  • Preheat broiler.
  • Place tomatoes on baking sheet skin side down.
  • Season well with FRESH ground salt and pepper.
  • Broil 2-3 minutes until browned and bubbly.

ASSEMBLY

  • Place a large spoonful of salad mixture in bowl or on plate.
  • Drizzle with vinaigrette.
  • Set 2 broiled tomato pieces next to salad.
  • Top with pickled onions.**
  • Serve immediately.

NOTE** I often toss the pickled onions with the salad mixture JUST prior to serving.

HONEY LIME COLESLAW

HONEY LIME COLESLAW

1/4 cup FRESH lime juice (3-4 limes)
1 tablespoon lime zest
2 tablespoons QUALITY honey
1 clove garlic, minced
FRESH ground sea salt and black pepper
1/4 teaspoon red pepper flakes
3 tablespoons Avocado oil
1 small head red cabbage, shredded
1 cup shredded carrots
1 small bunch green onions, sliced thin
1/2 cup FRESH chopped cilantro or parsley

  • Whisk together the lime juice, lime zest, honey, garlic, salt, pepper and red pepper flakes.
  • Gradually whisk in oil until well blended.
  • In a large bowl toss together the cabbage, carrots, green onions and cilantro or parsley.
  • Pour honey mixture over cabbage mixture and toss to coat.
  • Cover and refrigerate for AT LEAST 2 hours.

PEPPERED COLESLAW

PEPPERED COLESLAW
3 1/2 cups shredded green cabbage
3 1/2 cups shredded purple cabbage
1 1/2 cups shredded carrots
1 small bunch green onions, thinly sliced
1/3 cup mayonnaise
3 tablespoons champagne vinegar
1 tablespoon milk
2 tablespoon sugars
GENEROUS portion FRESH ground sea salt and black pepper
1/4 teaspoon sesame seeds

  • Toss green and purple cabbage in a large bowl.
  • Add in carrots and green onions.
  • Whisk together mayonnaise, champagne vinegar, milk, sugar, salt, pepper and sesame seeds until well blended.
  • Pour mayonnaise mixture over cabbage mixture and toss to coat well.

LOADED BUFFALO BAKED POTATO SALAD

This is SERIOUSLY not your grandma’s boring potato salad! This one has a rich and hearty flavor with a kick of spice mixed in! Top with the bacon and NO ONE can resist it AND they will be back for more! I made this for the potluck at our family reunion last Saturday and everyone loved it!

LOADED BAKED POTATO SALAD

5 pounds Russet baking potatoes
3/4 cup sour cream
½ cup mayo
1/4 cup Frank’s original hot sauce
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 ½ cup shredded cheddar cheese
1 pound bacon, cooked crisp and crumbled
2 tablespoons finely sliced chives

  • Preheat the oven to 350°.
  • Wash and poke holes in each potato.
  • Place on a baking sheet and bake for 1½ hours or until tender. Place in refrigerator to cool.
  • In a large bowl, mix the sour cream, mayo, hot sauce, onion powder, salt, and pepper.
  • Once the potatoes are cooled, cut them into bite-sized pieces and add them to the mixture, tossing to coat.
  • Reserve about ¼ each of the cheese, bacon, and chives for topping and mix the rest in with the potatoes.
  • Spoon salad into serving bowl.
  • Top with the remaining cheese, bacon, and chives.
  • Cover and keep refrigerated until serving.

NOTE:

  • I make the potatoes 2 days before I want to serve it and then cool them overnight before assembling the salad the day before I want to serve it. The flavors are best if you make it at least a day in advance so the flavors can meld together.
  • I forgot to buy the sour cream and because we were at the camp out and not near a store I used Laura Scudder’s toasted onion dip and it was really GREAT.