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Excellent recipe--and a nice 'new' breakfast food, for a change. Hats off to gracce5249 for your constructive comments to another poster. Indeed, how can anyone prepare a (yet, untried) recipe by altering the ingredients and expect it to meet their 'high-tone' criteria? One usually makes changes/substitutes out of necessity--not having all the required ingredients, at least when making the recipe for the first time. I was married to a certified European chef for nearly 18 yrs. and he always went with the 'original' on any recipe. Changes, if any, came after he prepared it for the first time.

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23 users found this review helpful

Authentic German Potato Salad

Reviewed: Feb. 18, 2011

The addition of celery seed, or celery salt, as another poster suggested, does give it some added flavor. I've been making it for several years and I've always added chopped or thinly sliced green pepper along with the onion. (I usually blanch the pepper separately). I've never tried using the sauce with spinach, as was suggested in another review, but will definitely do so from now on. Sounds perfect for that and might even try it on cauliflower as there is a recipe for cauliflower salad that uses bacon, mayo, parmesan cheese and the sauce from the potato salad might give it a whole new 'twist.'

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4 users found this review helpful

Pickled Red Beet Eggs

Reviewed: Jul. 31, 2010

This is an e(gg)cellent recipe. And to the question left by another poster--about getting the eggs to peel freely: When boiling eggs always add a couple of teas. of salt to the water. This helps the eggs to pull away from the shells as they cook. Once cooled, just tap them against a hard surface and sort of roll them around. This will loosen the membrane and shell from the egg itself.

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11 users found this review helpful

Okra Salad

Reviewed: Feb. 21, 2010

Excellent side dish! Fresh cut okra-when in season. works just as well as the frozen cut variety. For those that like the 'taste' of bacon grease, as another reviewer said, try this: after mixing the sugar, vinegar and oil together pour it into the skillet and stir. This will help the sugar melt quickly and also 'pick up' the flavor of the bacon. Remove from heat and cool slightly. pour over the veggie mix and toss. Add crumbled bacon. This is equally good served at room temperature.

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18 users found this review helpful

Dilled Cucumber, Tomato and Celery Salad

Reviewed: Jul. 22, 2009

Try using a bit more water (1/3-1/2 cup) and put a lid on the small pot while it simmers. Will keep most of the liquid, and flavor, that way. Let it cool sightly before adding the remaining ingredients.

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6 users found this review helpful