German-Style Potato Salad Ingredients: 1 1/2 pounds red-skin potatoes, cooked, peeled & diced large 2 ribs sliced celery 1 large red onion, minced 1 large clove garlic, minced 3 slices bacon 1/2 cup apple cider vinegar 2 tbsp sugar 1 tbsp mayonnaise salt pepper Directions: Boil the potatoes until tender yet firm. Keep them warm after they have been cooked. In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside. Use the rendered bacon-fat to cook the garlic and onion in a deep skillet. When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper. Toss in the potatoes and celery. Stir well. Garnish the salad with the crumbled bacon. Indian Potato Salad Ingredients: 1 1/2 pound red or new potatoes, scrubbed & cut into 1/2" dice 1/2 tsp toasted cumin seeds 1 tbsp gram macula 2/3 cup nonfat yogurt 3 to 4 tbsp fresh lemon juice 1 tomato, seeded & cut into 1/2" dice 1/2 small red onion, finely chopped 3 tbsp coarsely chopped fresh cilantro 1 tbsp chopped fresh mint ( optional ) Directions: Place the potatoes in a large sauce pan and cover them with cold water. Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm. Drain the potatoes in a colander then place them in a large bowl. Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant. Stir the gram macula, lemon juice, yogurt and potatoes together. Let the mixture cool completely. Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro. If you are using the mint, add that now as well. Season to taste with the lemon juice, macula, and salt. Place the salad on its platter or serving bowl. Spoon the yogurt into the center. Sprinkle it with the remaining cilantro and cumin seeds and serve. With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.
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