This tangy-sweet dressing is perfect for large gatherings. Keep it warm in a crockpot or slow-cooker. I like serving it over dandelion or spinach salad, and I also like it mixed in with mashed potatoes. Just a little gives a lot of flavor.
"This salad is one of my husband's favorites," writes Diane Wilson of Charlotte, North Carolina. "Just fill the pressure cooker, put the lid on, cook for a short time and a wonderful potato salad is done."
This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served.
-Patty Kile, Elizabethtown, Pennsylvania.
Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish—my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides.
Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that.
Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, an
Since my kids left home some years ago, I have been relying on smaller-portioned. This recipes conveniently calls for canned potatoes, so I can make it at a moment's notice.—June Schwanz, Saukville, Wisconsin
My mother loved the outdoors and especially enjoyed working in her garden. When she served this salad, she would first prepare the dressing. The last thing she would do is go out to the garden to pick some lettuce. Mother timed all of this to serve my dad the freshest salad ever.