cooking zone: Melanie

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Spaghetti Carbonara

Spaghetti Carbonara is a super simple, creamy Italian pasta recipe that takes 15 minutes and just 5 ingredients to throw together. Now that is an easy dinner!

If you love creamy pasta dishes, you'll for sure love this Spaghetti Carbonara. You won't believe how easy this dish is to make! All it takes is 5 simple ingredients that you probably already have on hand.

Hey! It’s Melanie here from Garnish & Glaze! I’m thrilled to be part of team and share a recipe with you each month. You can look forward to comforting easy meals, effortless slow cooker meals, and ah-mazing desserts.

This recipe is seriously the simplest. You can have this on the table in less than 20 minutes. To start, you'll boil water for your pasta and then cook up the bacon and garlic. While the pasta cooks, just grate the Parmigiano Reggiano (this is seriously the best but you can use Parmesan or any other hard Italian cheese) and whisk it with the egg and egg yolk in a large bowl.

Before draining your pasta, it's very important to save some of that starchy salted cooking water. I like to just tilt the pot and scoop about 1 cup out with a mug. I actually do this for every pasta dish. The starchy water helps the sauce really cling to the noodles (especially cream based sauces) and reach the perfect consistency.

So, after straining the noodles, you’ll place them in the bowl of whisked eggs and Parmigiano and toss quickly. As you’re tossing you’ll see the egg/sauce start to cook and become thicker and that’s when you’ll add in a little pasta water at a time while mixing until you get the desired consistency of sauce. I added about a half cup. Then throw in the bacon and serve up the most delicious creamy pasta. Of course, the toppings are optional but who doesn't want more cheese?!

If you’re looking for an easy at home dinner date meal, this Spaghetti Carbonara is sure impress.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Spaghetti Carbonara:

Pasta water should taste like the ocean.
Use Parmigiano Reggiano for the best taste, if you can't find that you can substitute fresh grated Parmesan cheese. This is not the best place for the canned stuff, you know what I mean.

What you will need to make Spaghetti Carbonara:

Garlic Press-One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Good tongs - I use these for all of my one-pot pasta meals and they are perfect for this recipe too!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite simple Italian style recipes:

Copycat Olive Garden Chicken Parmesano Vino Bianco
One-Pot Cheese Italian Pasta and Chicken
Super Simple Mac & Cheese Italian Style

Dinner

American

Yield: 4Author: Melanie Dueck

Spaghetti Carbonara

Spaghetti Carbonara is a super simple, creamy Italian pasta recipe that takes less than 20 minutes and just 5 ingredients to throw together.

prep time: 5 minscook time: 10 minstotal time: 15 mins

Ingredients

8 ounces dry spaghetti
4 slices bacon, diced
3 cloves garlic, minced
1/2 cup Parmigiano Reggiano, freshly grated (plus more for garnish)
1 large egg
1 egg yolk
Flat leaf parsley, minced (optional)

Instructions

Cook spaghetti in a large pot 1/2 filled with heavily salted water (about 1 1/2 tablespoons) as directed on box. Reserve about 1 cup starchy pasta water before draining.
Meanwhile, cook the bacon over medium heat in a medium size skillet, until almost crisp. Add the garlic for the last 30 seconds. Drain on a paper towel lined plate.
Meanwhile, in a large bowl, whisk Parmigiano and eggs together. Set aside.
After draining the pasta, add it to the egg mixture and toss quickly with tongs to coat the noodles. Add a little starchy pasta water at a time to achieve desired consistency (about 1/4- 1/2 cup). Mix in the bacon/garlic and serve immediately topped with fresh parsley and more Parmigiano.

https://zeromediasystem.blogspot.com//search?q=chicken-parmesano-vino-bianco-in-30

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Sumber https://www.theslowroasteditalian.com

Author musicforlive

Panera Copycat Broccoli Cheddar Soup

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy recipe that tastes just like your favorite meal from Panerea Bread Company!

Is anything better than a warm creamy bowl of soup on a cold winter day?! Sure this Panera Copycat Broccoli Cheese Soup has butter and cream but there are lots of veggies too!

Hello friends! It’s Melanie again from Garnish & Glaze. I'm originally from St. Louis where Panera Bread Company began. There, it's actually called St. Louis Bread Co. It was one of my very favorite places to eat growing up. My favorite thing to get was a "you pick two"- half a Frontega Chicken Sandwich and a side of broccoli cheese soup.

All you have to do for this soup is chop and cook up some onions, celery, broccoli, and carrots, add some cream and broth. At the end, just stir in some sharp cheddar cheese (extra sharp for a stronger flavor) and you’re done. Serve with some fresh crusty bread and you've got a delicious comforting meal.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

HELPFUL TIPS TO MAKE PANERA COPYCAT BROCCOLI CHEEDDAR SOUP:

Cut the broccoli in small florets. This makes them easier to eat and faster to cook.
Turn off the heat before adding the cheese. The soup was simmering so it was plenty hot to melt the cheese. Cooking the cheese too long creates a grainy soup.
Since this is a thick soup, it’s perfect for serving in a bread bowl. Plus, it’s adds an extra level of comfort.

WHAT YOU WILL NEED TO MAKE PANERA COPYCAT BROCCOLI CHEESE SOUP:

4-quart Stock Pot- Great for soups, roasts, frying... I use this all the time.
Ladle- This is necessary for dishing up soup. Like, how can you even serve soup without one?
Cheese Grater- As much as I love buying shredded cheese because I'm lazy, fresh grated cheese melts down so much better and creates a smoother soup.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite soup recipes:

BEST EVER Hearty Beef Soup!
25 Minute Bacon Beer Cheese Soup with Chicken
Slow Cooker Potato Soup

Panera Copycat Broccoli Cheddar Soup
SERVES 6 | PREP TIME 10 Min | COOK TIME 30 Min

2 tablespoons butter
1 stalk celery, diced
1/2 onion, diced
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cups chicken broth
3 cups broccoli florets, chopped
1 cup carrots, shredded
2 cups extra sharp cheddar cheese, shredded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.

Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.

Serve soup in a bread bowl or with a slice of crusty bread.

PRINT RECIPE

Author musicforlive

Barbecue Chicken Salad

Our Barbecue Chicken Salad recipe is crisp and refreshing and loaded with all your favorite barbecue fixin's. It takes just 25 minutes to throw together!

Do you love barbecue sauce so much you could almost drink it? Me too! I just can't get enough of it, especially when covering a juicy and tender piece of grilled meat. A barbecue meal isn't usually the healthiest but this Barbecue Chicken Salad is! It's filled with lean cut bbq chicken and loads of veggies.

Hey friends! Melanie here again from Garnish & Glaze. We're already into the February which means we're on our second month of resolutions. I don't have the resolution to lose weight but just to eat healthier/eat more vegetables. It does not come easy for my sweet tooth. Salads have been my thing this year because they're yummy and pack in a whole lot of vegetables.

The great thing is that they still have a little of my favorite things like cheese, bacon, and avocado which makes me want to eat salad. I think you'll be just as excited to eat this salad as I am!

Helpful Tips to Make Barbecue Chicken Salad:

For crisp lettuce, soak in cold water for 5 minutes, drain, and dry in a salad spinner.
Don't toss with dressing until ready to serve. Dressing causes lettuce to wilt so it's best to only apply dressing to what you are going to be eating right away.
Meal prep this by cooking the bacon and chicken ahead of time and chopping up all the veggies. When ready to eat, just dump it all together in a bowl.
If grilling a day or two before, cook the chicken on the grill and then refrigerate until ready to make the salad.

What You Will Need to Make Barbecue Chicken Salad:

Non-stick Skillet- Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken or ground beef.
Cutting Board- A big good solid cutting board is a necessity. I have many cutting boards but always come back to this one.
Quality Knives- Good quality knives are not only important to ease of slicing and chopping but also for safety. You can help prolong the quality of your knives by quickly honing them regularly.

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite salad recipes:

Best Ever Strawberry Spinach Salad
Best Ever Broccoli Salad
Cucumber Tomato Salad
Olive Garden Copycat Salad
Slimmer Summer Slaw

Yield: 4Author: Melanie Dueck

Barbecue Chicken Salad

Our Barbecue Chicken Salad recipe is loaded with all your favorite barbecue fixin's and takes just 25 minutes to throw together!

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

Ingredients

6 slices bacon, diced
1-1/2 pounds chicken breasts (1 inch thick)
1 1/2 teaspoons paprika
3/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2 heads romaine lettuce, chopped
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained and rinsed
2 avocados
1 1/2 cups grape tomatoes,halved
1 cup Monterey jack cheese, shredded
1/4 cup diced red onion
3 tablespoons barbecue sauce
Lite Ranch Dressing

Instructions

Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper towel-lined plate. Remove drippings from pan, leaving about 1 tablespoon in the pan.
Mix together paprika, onion powder, salt, and pepper. Sprinkle over both sides of chicken breasts.
Cook chicken in the skillet over medium-high heat for 5 minutes, flip, brush with half of the barbecue sauce and cook another 5-6 minutes until chicken is done (165 degrees F).
Remove from pan and brush the remaining barbecue sauce on the bottom side. Cool for 10 minutes and then slice.
Assemble salad with lettuce, corn, black beans, avocado, tomatoes, cheese, onion, chicken, and bacon. Add the desired amount of ranch dressing, toss, and serve.

Author musicforlive

Creamy Chicken Stroganoff

Creamy Chicken Stroganoff is a quick and easy comforting pasta dish recipe with chicken and mushrooms, all robed in a creamy gravy, ready in just 25 minutes.

I love snacking on raw mushrooms, which may be a little weird, but I think everyone can agree that mushrooms sliced up and sauteed in butter are quite divine. They are amazing in sauces because of all the flavor they provide like in this super easy, creamy chicken stroganoff recipe.

Hello again! Melanie here from Garnish & Glaze to bring you a delicious, easy, and quick recipe for your family. Creamy pasta dishes like Tomato Chicken Florentine and this Chicken Stroganoff are some of my favorite meals to make for my family because of how quick they are but also because they're yummy and filling. Dinner on the table in just 25 minutes, my friends.

Helpful Tips to make Creamy Chicken Stroganoff:

Have everything measured, cut, and ready to add. This meal comes together pretty quickly so it's important, just like with any recipe, to have all your ingredients measured and ready to add at the appropriate time.
Be sure to use a large 12-inch skillet. Since you're cooking the onions, mushrooms, and chicken together in the pan, you need to make sure there is room for everything to be able to touch the bottom and cook evenly.
Start heating up your water for the noodles before you start cooking anything. This way you'll be able to toss in the noodles into the boiling water during the last 5 minutes while stroganoff is thickening. You want your noodles done at the same time or just slightly after your stroganoff is done cooking but never before. No one wants to eat cold noodles that are all stuck together.

What you will need to make Creamy Chicken Stroganoff:

Large Cast Iron Skillet- Cooking with cast iron can be intimidating at first but it creates the most beautiful and perfect browning on meats and in this case, mushrooms.
Quality Knives- In this recipe you won't be chopping a lot, especially if you buy pre-sliced mushrooms but anytime you need to cut, chop, or slice, good quality knives make it easier and safer. You can help prolong the quality of your knives by honing them regularly.
Cutting Board- A big good solid cutting board is a necessity. I have many cutting boards but always come back to this one. Just make sure you practice food safety and cut all your veggies on it before raw meat.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite chicken recipes:

Tuscan Garlic Chicken and Linguine
Copycat Olive Garden Chicken Parmesano Vino Bianco
25 Minute Chicken Parmesan with Linguine and Broccoli
One-Skillet Chicken Pot Pie

Yield: 4Author: Melanie Dueck

Creamy Chicken Stroganoff

Creamy Chicken Stroganoff is a quick and easy comforting pasta dish recipe with chicken and mushrooms, all robed in a creamy gravy.

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

Ingredients

4 tablespoons all-purpose flour (divided)
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pound boneless chicken breasts, cubed
3 tablespoons butter (divided)
1/2 cup yellow onion, diced
8 ounces crimini mushrooms, sliced
3 cloves garlic minced
1/2 teaspoon dried thyme
2 cups chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Parsley
8 ounces egg noodles cooked

Instructions

In a small dish, mix together 2 tablespoons flour, salt, paprika, and black pepper. Place the chicken in a bowl and sprinkle the seasoning mixture on and toss until evenly coated. Set aside.
Melt 2 tablespoons butter over medium-high heat in a large skillet. Add the onions and cook for 2 minutes and then add in the
mushrooms and cook another 2 minutes.
Push the mushrooms and onions to the sides of the pan and add the chicken in the middle. Let cook 2 minutes and then flip and
cook another 2 minutes or until browned (doesn't need to be cooked through). Make a spot in the middle of the pan, add the remaining tablespoon butter, garlic, and thyme. Cook 30 seconds or until fragrant.
Whisk in the remaining 2 tablespoons flour and cook for a minute. Add the chicken broth and Worcestershire sauce and bring to a simmer. Cook for 5 minutes until slightly thickened. Turn off heat and stir in the sour cream.
Serve stroganoff over egg noodles.

Author musicforlive

Asian Pasta Salad

Asian Pasta Salad is a fabulous fusion pasta salad recipe loaded with colorful vegetables and tossed in an unforgettable Asian inspired dressing.

Summer is the season for pasta salads. I do love a bowl or warm creamy pasta, but when it is warm outside I want something cool, crisp, and healthy and that's just what this Asian Pasta Salad is.

Hello friends! Melanie here again from Garnish & Glaze with an awesome pasta salad. As much as I love a classic pasta salad or Tortellini Pasta Salad, I've fallen equally in love with this Asian fusion pasta salad. This Asian Noodle Salad is the perfect dish to bring to a barbecue this spring and summer. It's unique yet has flavors people know and love, it's not coated in mayonnaise, and it is loaded with colorful veggies. Plus, this is a great option for those at your party who are vegetarian or vegan. Make sure they get to it first because this salad goes fast.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Asian Noodle Salad :

Cut up all the veggies while you're waiting for the pasta water to come to a boil and waiting for the noodles to cook.
If making this ahead of time, toss a tablespoon of the dressing with the spaghetti noodles so they don't stick. Wait to add remaining dressing. This will keep your veggies nice and crisp.
Mix the dressing ingredients together in a jar. This allows you to store (and transport) the dressing easily if you're making it ahead of time. Plus, then you don't have to dirty another dish.
Cut the carrots in long thin strips by using a vegetable peeler. If you want to take a shortcut, buy a bag of match stick carrots.
This meal is already pretty healthy but you can take it a step further by using whole wheat spaghetti.

What you will need to make Asian Noodle Salad :

Quality Knives- You have a few veggies to chop up in this recipe and anytime you cut, chop, or slice, good quality knives make it easier and safer. You can help prolong the quality of your knives by honing them regularly.
Cutting Board- A big good solid cutting board is a necessity. I have many cutting boards but always come back to this one.
4-quart Stock Pot- Great for soups, roasts, frying, cooking pasta... I use this all the time.

Check out more of our favorite pasta salad recipes:

Hawaiian Tortellini Pasta Salad
Muffaletta Tortellini Pasta Salad
Greek Tortellini Pasta Salad
Antipasto Tortellini Pasta Salad

Yield: Serves 6Author: Melanie Dueck

Asian Pasta Salad

Asian Pasta Salad is a fabulous fusion pasta salad recipe loaded with colorful vegetables and tossed in an unforgettable Asian inspired dressing.

prep time: 10 MINScook time: 10 MINStotal time: 20 mins

ingredients:

8 ounces uncooked spaghetti
4 carrots peeled, sliced thin
10 mini sweet peppers (red and yellow), sliced
1 cup edamame, cooked
1 1/2 cups purple cabbage, sliced
1 1/2 cups green cabbage, sliced
3 green onions, chopped
1/2 cup cilantro, chopped
1 cup peanuts, chopped
sesame seeds

Dressing

1/3 cup olive oil
1/3 cup soy sauce
5 tablespoons brown sugar
3 tablespoons rice vinegar
2 tablespoons fresh ginger (or 2 teaspoons ground ginger)
1 tablespoon sesame oil
2 cloves minced garlic (or 1/2 teaspoon garlic powder)

instructions

Cook spaghetti according to directions on box. Once done, drain and place in a bowl of ice water until cooled. Drain again.
While the pasta cooks, place dressing ingredients together in a jar and shake.
Assemble by placing spaghetti in a bowl and topping with all the veggies, cilantro, peanuts, and sesame seeds. Pour the dressing on just before serving and toss until evenly coated. Serve immediately.

notes

If making ahead of time, toss the spaghetti noodles with about a tablespoon of the dressing before layering on the veggies.

Author musicforlive

German Potato Salad

German Potato Salad with Bacon is a must have barbecue side dish that comes together quickly and can be eaten hot or cold. This bacon loaded red potato salad has NO mayonnaise but instead is tossed in a scrumptious vinegar oil dressing.

How to make German Potato Salad with Bacon

Every great summer barbecue needs some awesome grilled or smoked meat, but side dishes like also this delicious German Potato Salad are also a necessity.

Hey friends! Melanie here again from Garnish & Glaze to bring you an yummy side dish that you must have for all your summer barbecues.

No barbecue is complete without a side of potato salad, but to be honest, I have never been a huge fan of the classic potato salad that has eggs and mayonnaise. There had to be a potato salad that wasn't coated in mayonnaise and there is- German Potato Salad!

What is German Potato Salad?

German Potato Salad is a side dish consisting of diced red potatoes, bacon, and onions.

Rather than being tossed in eggs and mayonnaise like the classic American version, the potatoes are tossed in a warm sauce made up of bacon grease, red onion, and vinegar.

This German Potato Salad can be served cold but unlike the classic potato salad, this potato salad is very good warm and often served that way.

This is the perfect side dish for your bacon loving friends and those who detest mayonnaise.

For more great summer potluck side dishes, check out my Slow Cooker Baked Beans and Frog Eye Salad.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make German Potato Salad:

Cook the bacon over medium heat. You want to render the fat so you need to cook it slowly. Once the bacon is nice and crisp, spoon it out with a slotted spoon onto a paper towel lined plate. You want to leave all the grease in the pan for cooking the onions.
Dice your potatoes before cooking. Trying to cut scorching hot cooked potatoes is not very fun.
Pour the dressing over the potatoes while they are still warm. Warm potatoes are able to absorb the dressing so that they take on all the flavors. When the potatoes are cold they somewhat repel the dressing.
For a more beautiful presentation, reserve a couple tablespoons cooked bacon, and tablespoon of onion and parsley each to sprinkle on top after mixing everything together.
If transporting this to a party, I suggest mixing the bacon in right before serving so that it doesn't lose all its crispiness. That is half of what makes bacon so delicious, am I right?

What you will need to make German Potato Salad:

12 inch Non-Stick Skillet-I use this pan every single day. It's great for cooking eggs, sandwiches, sauces, pancakes, bacon... everything! If you only have one pan in your house, this should be it!
Glass Mixing Bowls with Lids- I love these bowls because they're great for food preparation and also for storing and transporting food. I love that they are microwave and dishwasher safe and that I can stack things on top of them in the fridge.
4-Quart Sauce Pan- This is the perfect size pot for boiling potatoes, pasta, sauces... Every kitchen needs a good quality sauce pan.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite side dish recipes:

Southern Style Macaroni Salad
Southern Style Potato Salad
Best Ever Broccoli Salad
Best Ever Oven Roasted Corn
Creamy Cucumber Salad

German Potato Salad

Side Dish, Salad, Potluck

German

Yield: 8Author: Melanie Dueck

German Potato Salad

German Potato Salad is a must have barbecue side dish that comes together quickly and can be eaten hot or cold. This bacon loaded salad has NO mayonnaise but instead is tossed in a vinegar oil dressing.

prep time: 10 minscook time: 15 minstotal time: 25 mins

Ingredients

2 pounds red potatoes diced
1/2 pound bacon diced
1 red onion chopped
1/2 cup apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons olive oil
salt & pepper
6 green onions sliced
1/4 cup flat leaf parsley chopped

Instructions

Place potatoes in a medium size pot and cover with cold water and bring to a boil. Cook for about 10 minutes until tender. Drain and place in a large bowl.
Meanwhile, cook the bacon in a fry pan until crispy. Remove with a slotted spoon onto a paper towel lined plate. Add the onions to the bacon grease and cook for 3 minutes. Add the vinegar and mustard and cook for another 2 minutes. Remove from heat, mix in the oil, and pour over the warm potatoes.
Season with salt and pepper. Add the green onions, parsley, and cooked bacon. Toss it all together and serve. This dish can be serve hot, room temperature, or cold.

Sumber https://www.theslowroasteditalian.com

Author musicforlive