By David
Urmann
German-Style Potato Salad
Ingredients:
1 1/2 pounds red-skin potatoes, cooked, peeled and diced
large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
salt
pepper
Directions:
Boil the potatoes until tender yet firm. Keep them warm after they
have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and
set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep
skillet.
When they are soft, remove them to a large bowl and add the sugar,
apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.
Indian Potato Salad
Ingredients:
1 1/2 pound red or new potatoes, scrubbed and cut into 1/2"
dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded and cut into 1/2" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )
Directions:
Place the potatoes in a large sauce pan and cover them with cold
water.
Bring the potatoes to a boil, then reduce the heat and let them
simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large
bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat
for 3 minutes or until lightly browned and fragrant.
Stir the garam masala, lemon juice, yogurt and potatoes together.
Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and
half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt
into the center.
Sprinkle it with the remaining cilantro and cumin seeds and
serve.
Quick Garam Masla
Ingredients:
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod
Directions:
Roast the ingredients in a dry skillet for about two minutes or
until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize
it with a mortar and pestle.
This recipe should yield about one tablespoon.
With this potato salad recipe you would enjoy every moment of your
next picnic or weekend party.
Looking for more information on Salad recipes check out
salad-recipe.net your guide to Salad recipes.
Article Source:
http://www.articlesphere.com/Article/Potato-Salad-Recipes/82140
