German Potato Salad 3 Lb Cooked Potato, cooled, skinned, diced & salted 3 Small Onions, diced Parsley 2/3 Lb Bacon, diced (save grease) 1/2 Cup Sour Cream 4/5 Cup Hellman's Mayonaisse 1 Cup Water 1/4 Cup Apple Cider Vinegar Salt & Pepper to taste. Sautee onions, parsley, bacon, h20, vinegar, salt & pepper in pan. Blend sour cream, bacon grease and mayo separately and add to frying pan. Pour mixture over potatoes and put in a 11x13 baking dish and warm in oven.
Eating healthy? We made this Broccoli, Bacon and Toasted Walnut Salad on the Weekend Diner. Recipe by Chef Michele Carder. For a how-to video, click the picture. SALAD:1½ cup broccoli florets; 1½ cup chopped cauliflower; 1/3 cup shredded carrots; ¼ cup toasted walnuts;1/3 cup dried cranberries, cherries or raisins; ¼ cup diced red onion; 4 strips of bacon, cooked & crumbled DRESSING: 1 Tbsp bacon grease; 3/4 cup mayo; 2 Tbsp red wine vinegar; 1/3 cup sugar; salt, pepper