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Subject: COLLECTION (4) Hot Potato Salad


From: Fred Towner <townerf[at]>
Date: Thu, 26 Mar 1998 06:12:42 GMT
>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 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

MMMMM----- Recipe via Meal-Master (tm) v8.02

      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.


MMMMM----- Recipe via Meal-Master (tm) v8.02

      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

  Serve the potatoes with roasted chicken and asparagus.


MMMMM----- Recipe via Meal-Master (tm) v8.02

      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.


MMMMM----- Recipe via Meal-Master (tm) v8.02

      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 &amp; vinegar.  Toss the potatoes while still hot.
  Stir in the garlic &amp; 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"


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