Cucumber Salad

This is another PA Dutch traditional salad with the sweet and sour mixture.

1 medium onion, thinly sliced
2-3 large cucumbers, thinly sliced
1/2 to 2/3 of a 16 oz container of sour cream
2-3 tsps apple cider vinegar
1 T sugar

Thinly slice cucumbers and place in a colander in the sink. Sprinkle with salt all over the cucumbers and allow to sit 5-10 minutes to wilt the cucumbers. Rinse and drain the cumbers thoroughly and press out as much water as you can (it’s okay to squeeze the water out with your hands). In a small bowl mix the sour cream, vinegar, sugar and a few dashes of pepper. Stir and taste. Adjust sweet/sour ratio to your taste. Add sliced onions and cucumber to a medium-sized glass bowl and pour dressing over the top. Mix well and refrigerate at least an hour for the seasonings to blend.


Sauerkraut Salad

My best friend from high school, Linda, sent me this recipe a few years ago and it’s an old-fashioned PA Dutch recipe. Many PA Dutch recipes have a sweet and sour combination.

1quart sauerkraut
1/2 cup chopped onions
1 small jar pimento, drained and chopped
1 green pepper, chopped
1 cup celery, chopped
1/4 cup vinegar
1/4 vegetable oil
1 cup sugar

Drain sauerkraut and rinse with cold water. Place in a large bowl and add celery, green pepper, onions and pimentos. Mix vinegar, oil and sugar together in a small bowl. Pour over sauerkraut and toss well.

My Potato Salad

3-4 lbs potatoes (Russets are fine)
2 stalks of celery
1 large onion
8 large hard-boiled eggs
1/4 tsp celery seed
1/4 tsp mustard seed
1/8 tsp pepper
1/8 tsp celery salt
1/8 tsp paprika
1/8 tsp ground mustard
Miracle Whip (buy two large jars, it sometimes takes a little more than 1 jar)

Scrub the potatoes and put in large pan, cover with water (do not peel the potatoes). Boil until done (test with a fork). Drain and let cool. At same time as you cook the potatoes, boil the eggs – cover them with about two inches of water, boil for a 1 minute, then cover the pan with a lid and turn off the heat. Drain after 15-20 minutes and run cold water over the eggs to cool them off. Drain the potatoes and let them cool too. Finely chop up the onions and celery. Peel the potatoes and eggs. Cut the potatoes into pieces and slice the eggs with an egg slicer, reserving 2-3 eggs to use as a garnish on top of the salad when you’re done. Mix in the seasonings and miracle whip, adjust your spices to taste – I am sort of guessing on the conservative side on the spices, because I just pour them in without measuring. Wipe off the outside, rim and inside the top of your bowl, so it doesn’t have potato salad smeared all over, because that looks nasty. You should always make sure your serving bowls are wiped off on the outside and down to the food on the inside – better presentation. Spread out your remaining sliced hard-boiled eggs on top and sprinkle with paprika, you’ll have to wipe again, because the paprika will get on the inside of the bowl.