SanguineWolf's Blog
:
January 2017
Linda Lee's Complete Meal Potato Salad
POSTED ON
01/17/17
This recipe is a favorite of my family, friends and neighbors. It makes a full meal that will heartily feed 8-10 people in one meal.
Ingredients:
5 pounds medium red skin potatoes, washed, boiled, skinned,
and diced into bite-size pieces
4 hard boiled eggs, finely minced
1 12-ounce jar Kosher dill pickle spears, cut into small pieces
1-1/2 TBS dried Parsley
1 lb. very thinly sliced Westfalian Ham, chopped
1 lb. German garlic bologna, sliced thin and chopped
6 TBS extra virgin Olive Oil
2 bundles of large green onions, skinned, diced white and green parts
2 Red Delicious Apples, peeled and cut into small pieces
1 small jar Hellman's mayonnaise, 15 ounces
2 TBS Grey Poupon Dijon Mustard
4 TBS Bragg's Apple Cider Vinegar
Note: You can substitute Canadian Bacon for the Westfalian Ham. What's important is to have a heavily smoked ham without other flavors added to it.
My mother, son and I make this together, each doing our part. With all three of us working with this amount of food, it takes 1 hour to prepare from start to finish. Then we feast. :o)
~~Have a very large bowl ready to toss prepared ingredients into as you finish cutting them. Gently stir each time you add to the bowl.
~~As soon as we put the potatoes on to boil, we begin preparing the rest of the ingredients of this very wholesome, delicious, savory dinner. ~~Most potatoes take 20 minutes to boil. After boiling, drain the water off and let the potatoes cool for about 10 minutes before peeling them and cutting them.
~~Meanwhile, put the olive oil, parsley, green onions and Westfalian ham in a pan and saute for about 15 minutes. Set aside to cool off.
~~Chop the apple, pickles, and bologna. Add the Apple Cider Vinegar and stir to keep the apples from discoloring.
~~Finely mince the whites and yokes of the boiled eggs. In a small bowl, mix the eggs, mayonnaise and Grey Poupon Mustard together until well blended. Add to the other ingredients and stir.
~~Sauted meat and onions should be cool enough now to add to mixture, and stirred well.
~~Potatoes should be ready to add to the mix. We use two big ladles to stir this massive dinner. Takes me about 5 minutes.
Now, all the ingredients are in and well mixed. We eat it as a fresh warm dinner as soon as we finish. Afterwards, the salad is refrigerated and eaten cold. Leftovers are good refrigerated for up to one week.
I hope you enjoy this dinner. It's very filling and satisfying. It's pleasantly addictive. If you try it, you'll see what I mean.
My recipe is also my rendition of my German friend Ulla Clover's potato salad. We cut out what we didn't like in her salad and increased the volume of our favorite ingredients.
If you like, Ulla put canned sliced mushrooms and white onions (not green onions) in her salad. She also used Granny Smith apples, whereas we prefer Red Delicious. Ulla and her husband Mac ate the salad with a German white bratwurst (Thüringer Rostbratwurst) and German curry sauce.
