Subject: COLLECTION (4) Hot Potato Salad
Newsgroups: rec.food.cooking

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From: Fred Towner (townerf at cyberlink.bc.ca)
Date: Thu, 26 Mar 1998 06:12:42 GMT
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>From: Mary Passwaters
>Subject: Need Recipe for Potato Salad....BUT

>Not your usual potato salad........when my ex husband lived in Louisiana,
>he encountered a potato salad that he says was warm and seemed almost
>like mashed potatoes were used.............is it a Cajun recipe? or
>perhaps was it a family recipe? I have no idea but would greatly
>appreciate any suggestions because he loved that stuff. Thank you!

Perhaps one of these may come close to what you're looking for. I favor the second one myself (I tend to have a heavy hand with the Tabasco).

Title: Hot Potato Salad
Categories: German, Salads, Vegetables
Yield: 4 servings

3 ea Potatoes;med,boiled in skins
3 ea Bacon; slices
1/4 c Onion; chopped
1 tb Unbleached flour
2 ts Sugar
3/4 ts Salt
1/4 ts Celery seeds
1/4 ts Pepper
3/8 c ;water
2 1/2 tb Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Title: Warm Potato Salad
Categories: Salads
Yield: 6 servings

8 Potatoes
2 Garlic cloves
1 c Minced parsley
1/2 c Oil
3 tb Vinegar
1/2 ts Tabasco (opt)
1/8 ts Ground nutmeg
1 ts Salt
1/2 ts Pepper

Quarter the potatoes and boil until tender.

Meanwhile, peel and mince garlic and place in a small jar. Wash and dry the parsley, cut the stems off, then mince the parsley. Place in the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg, salt and pepper. Screw the lid on the jar and shake vigorously to dissolve the salt.

Drain potatoes and, when they are just cool enough to handle, slice them thinly onto a serving platter or into a bowl. Drizzle with dressing and serve hot, warm or cold.

Serves 6 and makes great leftovers. You may also add various fresh herbs thyme, marjoram or dill, for example, if you have them in your garden.

Serve the potatoes with roasted chicken and asparagus.

Title: Hot'n Hearty Parmesan Potato Salad
Categories: Salads
Yield: 4 servings

4 c Cooked potato slices
1/2 c Celery; slices
1/2 c Green onion; slices
8 sl Crispy cooked bacon; crumble
1/3 c Kraft italian dressing
1/2 c Kraft grated parmesan cheese

Recipe by: Kraft grocery handout, 75/09 Preparation Time: 1:00

Combine potatoes, celery, onion and bacon. Toss with dressing. Heaat over low heat, stirring occasionally. Remove from heat; stir in cheese. Serve hot. Top with additional cheese, if desired. Makes 4 to 6 servings.

Title: Spanish Potato Salad
Categories: Salads, Side dish, Vegetables
Yield: 4 servings

1 lb New potatoes
4 tb Olive oil
1 tb Wine vinegar
2 ea Garlic cloves, crushed
1 sm Red pepper
1 tb Chives, chopped

Scrape the potatoes (I don't). Cook until tender, but do not overcook them or they will break up.

Mix together the oil & vinegar. Toss the potatoes while still hot. Stir in the garlic & red pepper. Sprinkle with the chopped chives. Serve while still warm.

**Mark's note: This potato salad is a refreshing change from other potato salads. I found it was actually very good even after it had gone cold, though I did always serve it at room temperature rather than chilled.

Mary Norwak, "Salads"