Comments on: Hand-Me-Down Potato Salad

By: marionroach

marionroach — Thu, 02 Jul 2009 18:15:02 +0000

See? No eggs? That woman was a peach. And bacon! Oh, this is divine. Thanks.

By: margaret

margaret — Thu, 02 Jul 2009 16:25:08 +0000

Sissy,

In the Women’s Society of Christian Service 1967 cookbook you let me borrow, from Berne, Indiana, there’s is a BAKED German potato salad recipe, fyi. (I assume this cookbook was your mother-in-law’s, too.)

Baked German Potato Salad
1 c diced bacon
1 c sliced celery
1 c chopped onion
3 tsp salt
3 Tbsp flour
2/3 c sugar
2/3 c vinegar
1/2 tsp pepper
1-1/3 c water
8 c sliced potatoes, cooked

Fry bacon, drain. Return 4 Tbsp fat to skillet and add onion, celery, salt, flour, cook gently. Add sugar, vinegar, pepper, water, bring to boil. Pour over potatoes and bacon in 3 qt baking dish. Cover, and bake in 350 oven for 30 minutes. Serves 12.

By: marionroach

marionroach — Thu, 02 Jul 2009 15:42:21 +0000

OOOOOPS! Made that second salt (which said 4 tsp) read “Sugar,” and thank you, Lynn, for the close reading. Oy ve, as we say in upstate New York. Oy ve, indeed. Thank you, too, for joining the conversation here at TSP. We surely love a good reader and writer such as yourself. Please come back for more.

By: Lynn Dunning-Vaughn

Lynn Dunning-Vaughn — Thu, 02 Jul 2009 15:30:44 +0000

Dearest Marion,
Taking a break from building my ark, I was struck by your amusing, if rigid, reaction to hardboiled eggs in potato salad. After reading Miss Keiser’s receipt, I presume you have no such response to–cheese–in potato salad which would seem arbitrary on your part. And why do you suppose Miss Keiser included 2 then 4 teaspoons of salt within the same direction? Did 6 tsp seem too much, perhaps with a cup of grated cheddar to follow? Happy eating.