Terry - Ah! 365 Yummy Potato Recipes Home Cooking Made Easy with Yummy Potato Cookbook!
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- Book:Ah! 365 Yummy Potato Recipes Home Cooking Made Easy with Yummy Potato Cookbook!
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- Year:2020
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- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- Put the potatoes in a pot and fill with sufficient amount of water to immerse the potatoes. Allow the water to boil and let the potatoes cook in the boiling water for about 10 minutes until you can prick the potatoes with ease using a fork. Drain the cooked potatoes and put aside to let it cool down.
- In a big and deep skillet placed over medium-high heat setting, put in the bacon and let it cook while flipping the bacon if need be until it becomes crispy and turns brown in color. Take the cooked bacon from the skillet and put it aside.
- Sau t the onion in the bacon drippings over medium heat setting until it turns brown in color. Put in the sugar, vinegar, pepper, water and salt. Let the mixture boil, then put in the parsley and cooked potatoes. Break 1/2 of the cooked bacon to smaller pieces and add it into the potato mixture. Let the mixture cook until fully heated, then place it in a serving dish. Break the remaining 1/2 of the cooked bacon to smaller pieces directly on top of the potato mixture; serve it while still warm.
- Calories: 183 calories;
- Total Carbohydrate: 32.2
- Cholesterol: 10
- Protein: 5.4
- Total Fat: 3.9
- Sodium: 796
- 1-1/2 to 2 pounds bacon
- 3-1/2 pounds potatoes, boiled, peeled and diced (about 7 cups)
- 1-1/2 cups chopped onion
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 cups water
- 1/4 cup cider vinegar
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup half-and-half cream
- Cook bacon until crunchy in a big frying pan. Strain, save 3 tablespoons of drippings. Crush the bacon. Mix onion, potatoes, and bacon together in a big bowl, put aside. Mix sugar and flour together in the drippings. Mix together pepper, salt, vinegar, and water, mix in the frying pan. Stir and cook until bubbly and thickened. Mix in cream. Put on the potato mixture, mix lightly to coat. Eat warm.
- Calories: 467 calories
- Sodium: 723mg sodium
- Fiber: 3g fiber)
- Total Carbohydrate: 32g carbohydrate (8g sugars
- Cholesterol: 43mg cholesterol
- Protein: 8g protein.
- Total Fat: 34g fat (13g saturated fat)
- 4-1/2 pounds red potatoes (about 18 medium)
- 1/2 pound bacon strips, diced
- 1 medium onion, chopped
- 4 teaspoons all-purpose flour
- 3/4 cup sugar
- 3/4 cup cider vinegar
- 1 cup heavy whipping cream
- Slice potatoes into 1/2-in. cubes. Put in a stockpot and fill with water. Boil it. Decrease the heat, put a cover on and simmer until softened, about 10-12 minutes.
- Cook bacon in a Dutch oven over medium heat until crunchy. Transfer to paper towels with a slotted spoon, strain; save 5 tablespoons of drippings. Put bacon aside.
- Sau t onion in the drippings in the same pan until softened. Mix in flour until combined. Slowly mix in vinegar and sugar. Boil it; stir and cook until thickened, about 2 minutes.
- Take away from heat, slowly mix in the cream. Put aside. Strain the potatoes. Move to a big bowl, add bacon and the saved onion mixture. Mix lightly to coat. Eat warm.
- Calories: 309 calories
- Protein: 5g protein.
- Total Fat: 15g fat (7g saturated fat)
- Sodium: 117mg sodium
- Fiber: 3g fiber)
- Total Carbohydrate: 39g carbohydrate (14g sugars
- Cholesterol: 35mg cholesterol
- 1/2 pound sliced bacon, diced
- 1 cup thinly sliced celery
- 1 cup chopped onion
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon ground mustard
- 1 cup cider vinegar
- 1/2 cup water
- 5 pounds unpeeled small red potatoes, cooked and sliced
- 2 medium carrots, shredded
- 2 tablespoons minced fresh parsley
- Additional salt, optional
- Cook bacon in a large skillet over medium heat until it is crispy. Transfer cooked bacon to paper towels. Drain off the drippings, but still reserve 1/4 cup. Use the drippings to sau t onion and celery until soft.
- Combine water, vinegar, mustard, salt, flour, and sugar in a large bowl until smooth. Pour into the skillet and boil. Keep cooking and stirring until the sauce thickens for 1 to 2 minutes.
- Mix parsley, carrots, and potatoes together in a large serving bowl. Pour the sauce into the bowl and lightly stir until evenly coated. Add more salt to taste if needed. Chop bacon into pieces, top over salad. Serve right away. Chill the leftovers.
- Calories: 192 calories
- Protein: 5g protein.
- Total Fat: 3g fat (1g saturated fat)
- Sodium: 241mg sodium
- Fiber: 3g fiber)
- Total Carbohydrate: 39g carbohydrate (16g sugars
- Cholesterol: 4mg cholesterol
- 8 potatoes
- 1 cucumber, thinly sliced
- 1/2 cup mayonnaise
- salt and pepper to taste
- In a Dutch oven or a large saucepan, cover potatoes with lightly salted water. Boil over high heat then lower to medium heat. Simmer till tender then drain and let cool. Peel and cut the potatoes into 1/4-inch slices.
- Combine pepper and salt together with mayonnaise, cucumbers and potatoes.
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