Hot Potato and Sausage Salad

Hot German Potato Salad #1 * Hot German Potato Salad #2

Hot German Potato Salad #3 * Hot Potato And Broccoli Salad

Hot Potato Salad #1 * Hot Potato Salad #2

Hot Shoestring Potato Salad * Hot'n Hearty Parmesan Potato Salad

Hot Potato Salad, Dutch Style * Hidden Valley Hot Potato Salad

Hot Mexican Potato Salad


Hot Potato and Sausage Salad


5 Medium potatoes

2 Tablespoons olive oil

1 Pound kielbasa -- sliced 1/4" thick

1 Medium onion -- finely chopped

1 Medium green pepper -- seeded and chopped

1 Clove garlic -- minced

1/3 Cup red wine vinegar

1/3 Cup beef broth

1 Teaspoon salt

1/8 Teaspoon seasoned pepper

chopped parsley for garnish


1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 35 minutes). Drain; as soon as they are cool enough to handle, slip off skins. Cut potatoes into 1/2-inch thick, bite-sized pieces. Place in a deep warm

2. In a large frying pan, heat oil and cook sausage slices, stirring frequently until lightly browned; remove with a slotted spoon and add to potatoes. To fat remaining in pan add onion and green pepper, stirring over medium heat for abo ut 2 minutes. Mix in garlic, vinegar, broth, salt, and pepper. Cook until mixture boils, stirring to loosen sausage drippings. Boil 1 minute.

3. Pour green pepper mixture over potatoes and mix lightly. Sprinkle with parsley. Serve hot.


Hot German Potato Salad #1


10 md Potato; cooked & sliced

1 Onion; chopped

1/4 c Water

2 tb Whole-wheat flour

1 tb Honey

1 ts Tamari soy sauce

1/2 ts Celery seed

1 ds Ground pepper; optional

3/4 c Water

1/2 c Vinegar

Recipe by: McDougall Plan Preparation Time: 0:45 In a large pot, saute the onion in 1/4 cup water over medium heat until tender and beginning to brown. Stir in flour, honey, tamari, and celery seed. Mix well until smooth. Stir in water and vinegar. Heat to boiling, stirring constantly. Add potatoes, stirring carefully. Heat through. Serve hot.

HELPFUL HINTS: To cook potatoes, wash, remove skins if desired. Cut into large chunks. Cook in small amount of boiling water until tender, about 30 minutes. Drain. Cool slightly and slice thinly.

Yield: 6 servings

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Hot German Potato Salad #2

2 lb Potatoes

1 ts Salt

1/4 ts Pepper

1 ts Dry mustard

1/2 ts Sugar

1/2 ts Flour

1/2 c Water

1/2 c Vinegar

1/4 lb Bacon

1 md Onion, cut fine

Cook potatoes in boiling salted water until tender. Drain, peel, and while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon, sliced and chopped fine in skillet, fry light brown; add onions, brown slightly; add potatoes and the hot vinegar; heat through to absorb the vinegar and water; serve warm.

Yield: 6 servings

Hot German Potato Salad #3


8 med. potatoes boiled (firm)

1 pound Bacon cooked and cut up 1" pieces

1 cup celery diced along with

1 cup onions diced sauted in bacon grease

3 Tbsp flour

1 1/2 cup water

1/2 cup cider vinegar

3/4 cup dark brown sugar

Add flour to sauted onions and celery, mix, then add water and cider vinegar. Cook until bubbly and thick. Add dark brown sugar, and stir. Pour sauce over potatoes and bacon and Bake 350 1 hour until done.

Hot Potato And Broccoli Salad


4 ea Potatoes, medium, peeled

1/4 c Vegetable or salad oil

1/4 ts Garlic powder

1 ts Basil

2 ea Green onions, sliced

1 ea Bunch broccoli, broken flore

1/4 c Lemon juice

3/4 ts Salt

1/4 ts Liquid hot pepper sauce


Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.)

Yield: 6 servings

Hot Potato Salad #1


1/4 lb Bacon slices

1/4 c Onion, chopped

1 tb Flour

2 ts Sugar

1/8 ts Salt

1 ds Pepper

1/2 c Water

3 tb Vinegar

1 1/3 c Cooked, sliced potato -(peeled) -about 2 medium


1. Cook bacon in frypan until crisp. Remove from pan and drain on paper towel. Crumble bacon. Discard bacon fat.

2. Cook onion in frypan until tender.

3. Mix flour, sugar, salt, and pepper. Stir into onion.

4. Gradually stir in water and vinegar. Cook, stirring constantly, until thickened-about 3 minutes.

5. Add potatoes and bacon. Mix gently. Heat to serving temperature over low heat--about 5 minutes.

Yield: 2 servings

* Thrifty Meals for Two: Making Food Dollars Count

* USDA Home and Garden Bulletin Number 244

* Meal-Master format courtesy of Karen Mintzias

Hot Potato Salad #2


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

Yield: 4 servings

Hot Shoestring Potato Salad


1 pound Medium Russet Potatoes


Cut Into Julienne Strips

1 tablespoon Rice Wine Vinegar

1/2 cup Chopped Red Bell Pepper

2 teaspoon Hoisin Sauce

1/4 cup Finely Chopped Green

1 teaspoon Sesame Seeds -- Toasted


Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels.

Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately.

Serving Size : 4

Hot'n Hearty Parmesan Potato Salad


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


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

Makes 4 to 6 servings.

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

Hot Potato Salad, Dutch Style


5 large potatoes (2 1/2 - 3 lbs.)

5 eggs

3/4 lb. bacon

1/2 C. vinegar 1/2 - 3/4 C. diced onion

Leaf garden lettuce - about 2 cups, pressed down

Boil the potatoes in salted water. Hard boil the eggs, dice the bacon and fry it until crisp; reserve grease. Cut garden lettuce into slices. When potatoes are done, mash or whip, add the chopped hard boiled eggs, bacon, onion and lettuce. Stir together and add some bacon grease and vinegar (to taste). Serve hot.

Hidden Valley Hot Potato Salad


2 lb Small red new potatoes

1/2 c Sliced green onions

1 c HiddenValley Ranch dressing*

1 x Paprika or Black Pepper

1 x Chives

After cooking and while still warm, cut potatoes into 1-inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika or pepper. Garnish with fresh chives. Serve warm or at room temperature.

*Original Ranch with Bacon Salad Dressins

Serving Size : 6

Hot Mexican Potato Salad


1 lb potatoes - cutup (new potatoes are great for this recipe)

1/4 C water

Microwave - covered - 100% 9-11 minutes Drain


1/4 C Picante sauce

2 T lime juice

Microwave, uncovered 45-60 sec - till heated


Stir into potatoes:

1/8 t pepper

Picanta sauce mix

1 large tomato - chopped

1/4 C green onions

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