The "I Didn't Comment in Another Thread" Thread

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I kinda like both, but with a huge asterisk.*

As a condiment (like a leftover turkey sandwich) I prefer regular mayo. Not very much of it, either...just a thin layer on one slice of bread will do fine. But as a recipe ingredient (like potato salad) I prefer Miracle Whip because I appreciate the extra boost of flavor.

*I do not want either of these emulsions on hamburgers, hot dogs, pizza, anything that is served warm. Warm mayonnaise is revolting.
Potato salad is best with Olice oil instead of any sort of egg based or fake egg sauce, IMO.
 

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Potato salad is best with Olice oil instead of any sort of egg based or fake egg sauce, IMO.
I have a recipe around here somewhere for a "German-style Potato Salad" that my great-grandma used to make. The dressing is made from bacon drippings and apple cider vinegar. I know it sounds weird, but it's actually pretty good. (Not my favorite, but I wouldn't turn it down if I saw it on the table.) I'll see if I can find it when I get off work.
 

I have a recipe around here somewhere for a "German-style Potato Salad" that my great-grandma used to make. The dressing is made from bacon drippings and apple cider vinegar. I know it sounds weird, but it's actually pretty good. (Not my favorite, but I wouldn't turn it down if I saw it on the table.) I'll see if I can find it when I get off work.
Definitely good stuff. I can even get it at my local grocery store deli counter.
 

I have a recipe around here somewhere for a "German-style Potato Salad" that my great-grandma used to make. The dressing is made from bacon drippings and apple cider vinegar. I know it sounds weird, but it's actually pretty good. (Not my favorite, but I wouldn't turn it down if I saw it on the table.) I'll see if I can find it when I get off work.
Yup, that's the ticket. Such good stuff.
 


Found it.

CleverGrandma's Potato Salad
(German Potato Salad)
Note: all measurements below are approximate; she didn't write down the exact amounts.


4-5 pounds of potatoes, peeled and chopped
1 pound of bacon, fried crisp, then crumbled
Reserved bacon drippings
1 bundle of green onions, sliced thin
1/2 cup apple cider vinegar
2 Tablespoons sugar, more or less to taste
2 teaspoons ground mustard powder
1 teaspoon salt
1/2 teaspoon celery seed

Boil the potatoes until tender. Drain, and put them in a large bowl.

Wisk together the bacon drippings, vinegar, sugar, mustard, salt, and celery seed. Pour over the potatoes, add the onion and bacon, and mix well. Serve hot.
 
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