POLISH POTATO SALAD
When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.
Nutrition Facts :
POLISH POTATO SALAD
This is from my Taste of Home cookbook and its very good. I think its quite a twist on potato salad.
Provided by southern chef in lo
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes just until tender; drain when cool. Peel and slice potatoes and set aside.
- In a large skillet, cook sausages until no longer pink.
- Remove and cut in to ¼-inch slices; set aside.
- add butter sugar, salt, mustard, and celery seed to the skillet; cook and stir over medium heat until the mixture is hot and bubbly.
- Gradually add broth and vinegar and bring to a boil; cook and stir until thickened.
- Gently stir in onions, celery, parsley, potatoes and sausage; heat through and serve.
Nutrition Facts : Calories 359.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 39.4, Sodium 917.2, Carbohydrate 43.8, Fiber 4.4, Sugar 7.4, Protein 10.9
JOE'S POLISH POTATO SALAD
This recipe is derived from a Taste of Home version and is very similar to Recipe # 81518, however "Pork Fat Rules!". I served this Potato Salad at a Christmas dinner, and my relatives demanded the recipe. It IS very good. I hope you enjoy it too!
Provided by Smokin Joe of Wixom
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander.
- While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices. After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat. Add the sausage slices and heat them through. Remove all of the meat and set aside.
- Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven. Cook and stir over medium heat until the mixture is hot and bubbly. Gradually add the chicken broth and vinegar and bring to a boil. Cook and stir until thickened. Gently stir in the onion, celery, and parsley and cook for two minutes. Stir in the meat and potatoes and continue cooking until heated through.
- Serve and enjoy!
Nutrition Facts : Calories 541.1, Fat 38.9, SaturatedFat 13.1, Cholesterol 78.6, Sodium 1487.2, Carbohydrate 29.4, Fiber 2.8, Sugar 7.4, Protein 17.7
POLISH POTATO SALAD
After the war, my Polish relatives spread to all corners of the world, even Downunder, taking their fantastic cuisine with them. This is a delicious potato salad made by my grandmother and mother as well as the extended family. It contains some unusual ingredients. As with many family recipes, this has never been written down. The quantities are estimates, you can add more or less to suit your tastes.
Provided by JNS381
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into large dice. Boil or steam until just cooked. Don't overcook.
- Drain and place in a large bowl. While still hot, drizzle the french dressing over the potatoes and allow them to cool.
- When cool, add the eggs, peas, baked beans, cucumbers, cheese, spring onions and dill. Gently mix through.
- Add the mayonnaise and cream and mix through.
- Add more mayo or cream to taste and to get a creamy consistency.
- Garnish with some extra slices of hard boiled egg and fresh dill if you like.
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