Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. Summer time for me conjures up pasta and potato salads. Here are some of my favorites. PS any typing errors are from a scared kitty huddled next to my arms because of thunderstorms.
Amish Macaroni Salad
1 cup elbow macaroni
1 small onion diced small
2 stalks celery diced small
1 small green bell pepper seeded and diced small
1/4 cup carrots shredded
1/4 teaspoon salt
1/4 cup light brown sugar
1 tablespoon white vinegar
1 tablespoon yellow mustard
1/2 teaspoon celery seeds
1 cup mayonnaise
Cook macaroni according to package instructions. Drain and cool.
MIx mayonnaise, sugar, mustard, salt, vinegar and celery seeds together in a small bowl.
Mix cooled macaroni, celery, green pepper and carrots together in a large bowl.
Pour dressing over the macaroni mixture and mix well to combine.
Makes 6 servings
Amish Potato Salad
1 pound Yukon Gold potatoes peeled and diced
1 small onion diced
1/2 teaspoon celery seeds
Dressing:
2 whole eggs
1/2 cup milk
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1 teaspoon yellow mustard
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon cornstarch
1/4 cup mayonnaise
1/4 cup sour cream
Place the potatoes in a large pot of boiling water. Boil for 20 minutes or until they are easily pierced. Drain and let cool.
In a small saucepan whisk eggs, milk, sugar, cornstarch, salt and pepper together.
Add the milk, vinegar and mustard to the eggs. Over medium heat cook stirring frequently until thickened.
Remove from the heat and add the butter. Mix well and let cool.
Add the mayonnaise and sour cream to the dressing.
Mix the potatoes, onion and celery together. Coat with the dressing and refrigerate.
Makes 8 servings
Crockpot Hot Potato Salad with Little Smokies
40 ounces Yukon Gold potatoes sliced thin
1 medium sweet onion sliced thin
14 ounces beef cocktail smokies
1 teaspoon Dijon mustard
2 tablespoons all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon paprika
1/2 teaspoon celery seeds
2/3 cup water
1/3 cup seasoned rice vinegar with garlic
Slice the potatoes and onions and put them in a crockpot or slow cooker. Add the little smokies
Mix the remaining ingredients in a small bowl until well combined. Pour over the potatoes and onions and mix well.
Cook on Low for 5 to 6 hours or High for 2 to 3 hours.
Makes 6 servings
Hot German Potato Salad with Polish Kielbasa
6 medium Yukon Gold potatoes sliced
1 medium sweet onion sliced
Water to cover
4 slices thick cut bacon diced
2 tablespoons all purpose flour
2 tablespoons granulated sugar
1 teaspoon dry mustard
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon paprika
1/2 teaspoon celery seeds
1/3 cup cider vinegar
2/3 cup water
1 pound Kielbasa Polish sausage
Slice the potatoes and onions and put them into the crockpot. Cover with water. Cook on Low for 5 to 6 hours or High for 2 to 3 hours.
Mix the flour, sugar, mustard, salt, pepper, paprika and celery seeds together in a small bowl.
Cook the bacon to desired doneness. Add the flour mixture and cook for 1 minute. Add the water and vinegar and scrape up the brown bits from the bacon. Heat to boiling and stir until thickened.
Drain the potatoes and onions and return them to the crockpot. Slice the Polish sausage and add to the crockpot. Add the sauce and stir to combine.
Cook on High for 30 to 45 minutes until everything is heated through.
Makes 6 servings
I'm Making This Up As I Go Along Pasta Salad
8 ounces macaroni cooked and drained
4 whole hard boiled eggs chopped
4 whole sweet pickles chopped
2 ounces pimentos diced
4 ounces black olives sliced
1 medium sweet onion minced
3 tablespoons balsamic vinegar
1 cup mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1 tablespoon salad herbs
1 tablespoon Dijon mustard
1/4 teaspoon paprika
Cook macaroni according to package instructions and drain and rinse in cold water.
Put the macaroni, eggs, pickles, olives, pimentos and onions in a medium bowl.
In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika and mustard together. Pour over the macaroni and mix well. Chil 3 to 4 hours or overnight.
Makes 8 servings
Zippy Potato Salad
6 medium Yukon Gold potatoes
3 tablespoons white wine vinegar
1 sweet onion minced
1 clove garlic minced
4 whole sweet pickles diced
4 whole hard boiled eggs diced
2 stalks celery diced
1 cup mayonnaise
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/2 teaspoon seasoned pepper
1 tablespoon Dijon mustard
In a medium saucepan over boiling water place the potatoes. Cover and cook for about 20 to 25 minutes or until tender when pierced.
Drain the potatoes and let cool slightly. Peel and cut into cubes.
Add celery, garlic, pickles and onions to the potatoes.
In a small bowl mix the vinegar, mayonnaise, Dijon mustard, salt, pepper and the paprika.
Add the dressing to the potatoes and mix well. Cover and chill for 4 to 6 hours.
Makes 8 servings
