Recipes

 

Recipe of the Month

German Potato Salad

INGREDIENTS
1½ lbs. potatoes (red is great for color), washed and unpeeled
8 slices Bar-S Bacon
1 yellow onion, finely chopped
4 dill pickles, chopped
1 C. Garden Club Mayonnaise
½ C. Garden Club Cider Vinegar
½ C. Hiland Whipping Cream
1 t. sugar
2 t. dijon mustard
Salt
Fresh ground pepper

Place potatoes in large saucepan; add water to cover. Bring to a boil; cook for approximately 20 minutes until tender when pierced with a fork. Drain. When slightly cooled, cut into bite-sized pieces. Keep warm.

Cook bacon until crisp; drain and reserve drippings. Finely chop bacon. Over medium heat, cook onions in drippings until translucent, about 5 minutes. Add pickles, mayonnaise, vinegar, cream, sugar, mustard and salt. Heat thoroughly, but do not boil. Pour over potatoes; add crumbled bacon and toss lightly. Sprinkle pepper on top and serve at once. Serves 4