The Milwaukee Post

September 27, 2013 • Milwaukee Post • 15 Potato salad is the perfect dish Old-Fashioned Hot German Potato Salad Yield: 8 servings 2 pounds Idaho potatoes, well scrubbed (peeled, if desired) 1 pound fresh green beans, washed and trimmed 1 tablespoon olive oil 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 3/4 cup prepared pesto sauce 3 to 6 cups mixed salad greens (optional) Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut potatoes in half lengthwise, then cut crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. (Vegetables should be firm.) In same pot, heat olive oil over high heat and cook chicken, stirring 6 to 8 minutes or until meat is completely cooked through. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up vegetables. Serve salad warm or at room temperature on a bed of salad greens, if desired. Yield: 2 quarts 4 pounds Idaho potatoes, peeled 1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired) 4 ounces unsalted butter, softened 1/2 cup chopped green onions 2 cups grated or shredded cheddar cheese 1 1/2 cups sour cream (regular or low-fat) 1 tablespoon black pepper 1 teaspoon salt Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-inch pieces. Transfer potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust seasoning prior to serving. Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe. Friday Early Bird Fish Fry Buy One, Get One 1/2 OFF Try our New 1-piece Fish Fry ONLY $4.95 MEYER'S Sunday Family Style Chicken Dinner RESTAURANT & BAR With all the fixin's $8.95 Saturday Specials 10 oz. Cold Water Lobster Tail Dinner .....................................$19.99 16 oz. Prime Rib Dinner (after 4pm) .....................................$15.99 German Country Pork Roast Fresh pork roast baked in our house recipe sauerkraut, served with choice of potato & vegetable ..............$9.99 Wiener Schnitzel...................................................................$13.99 Chicken Rudesheim Pan fried chicken breast topped with a mushroom and white wine cream sauce.........................................................$8.99 Meyer's German Combo Platter A rouladen, pretzel pork cutlet and a knackwurst sausage, served with red cabbage and spatzel ...$11.99 Bierkutscher Steak 10oz. rib eye char grilled and topped with roasted onions and rich beer gravy sauce, served with choice of potato and fresh vegetable ...................................................................................$8.99 Pretzel Crusted White Roughy ..............................................$9.99 Lachs Auf Rosti Homemade potato pancakes topped with smoked salmon and caper sour cream .......................................................$5.99 Apple Strudel .........................................................................$3.50 Black Forest Torte .................................................................$3.79 Visit www.meyersrestaurant.com each day for our daily specials. Sunday Sparnfarkle (pig roast) Only $10.99 Sunday, September 29 11am to 8pm Served with fresh roasted pig, mashed potatoes and gravy, braised red cabbage, sauerkraut and rye bread. Looking to have a pig roast? Visit www.meyerscountrypigroasting.com for details. 74th & Forest Home 414-321-4400 meyersrestaurant.com FREE Mimosa with Sunday Breakfast Green & Gold Specials $2 Domestic Pints • 1/2 Price Appetizers Buy 1 Burger From Our Burger Menu Get the 2nd One 1/2 OFF *Not valid Fridays or holidays. Limit 1 coupon per person, one per table. Coupon expires 10/11/13 6869 W. Forest Home Ave. (414) 329-7775 • towertonight.com M-Th 4pm-10pm; Fri 11am-10pm Sat 4pm-10pm; Sun 9am-9pm Bar Open Late!! 234058280 Potato and Pesto Chicken Salad Loaded Baked Potato Salad Loaded Baked Potato Salad Old Fashioned Hot German Potato Salad 233051012 N Yield: 6 servings 4 medium Idaho potatoes 2 bacon strips 1 diced Spanish onion 1/2 cup diced celery 1/2 teaspoon salt 2 tablespoons sugar 2 tablespoons cornstarch 1/3 cup cider vinegar 1 cup water Boil potatoes in skins and peel while hot. Slice potatoes thinly. In large skillet, fry bacon until crisp and remove from skillet. In bacon drippings, brown onion and celery. Stir in salt, sugar and cornstarch. Add vinegar and water. Stir in sliced potatoes; as sauce thickens while adding potatoes, more water may be needed. Transfer to serving dish and serve hot. o picnic or potluck is complete without potato salad. Whether it's served warm, cold, creamy, cheesy or with a splash of vinegar, the dish is a true American cookout classic. Potato salads are easy to make and even easier to pack full of flavor. Craft your own potato salad by cutting a delicious, Idaho® potato into cubes with the skins still on. Boil in water for about 8 to 15 minutes, then check for doneness by piercing a cube with a fork or skewer. If the fork goes through the potato with little resistance, drain the potatoes and return them to the pot. Add your favorite dressing and ingredients while the potatoes are still warm. Warm potatoes more easily absorb the delicious dressing. These decadent dishes are best eaten the day after they're made to give the flavors time to meld. When you're ready to serve your potato salad, keep it cold by placing your serving dish in a larger bowl filled with ice. Family meals are always better with delicious, flavorful potatoes. Always look for the "Grown in Idaho" seal to be sure you're buying genuine Idaho potatoes. For more recipes for salads and other potato dishes, visit www.IdahoPotato.com. 234058279 FAMILY FEATURES CONGRATULATIONS TO Gloria Nelson of Cudahy, Winner of August's $25 Dining Out Certificate! Potato Picnic Salad Winner must claim prize at the office of the Milwaukee Post by noon on Friday, October 4. No exceptions.

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