Aunt Jeanettes German Potato Salad Food

GERMAN POTATO SALAD

Steps:

• Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
• Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
• Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden - about 3 minutes.
• Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
• Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
• Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
• Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
• Check for salt: Taste and add more salt if you want (the bacon already should add enough).
• Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
• Serve! I love it served warm, but it's also terrific at room temperature!

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

GERMAN POTATO SALAD

Steps:

• Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
• Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
• Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
• Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

GERMAN POTATO SALAD

Steps:

• Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
• Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

EASY GERMAN POTATO SALAD

Steps:

• Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

AUNT J'S BEST POTATO SALAD

Steps:

• Peel and cook the potatoes to medium soft and then drain, slice, and cool.
• Mix the mayonnaise and sour cream together, then mix in the remaining ingredients.
• Fold the dressing into the potatoes and let the salad stand at least 3 hours, or overnight.

THE GREAT AUNT'S GERMAN POTATO SALAD

Steps:

• Combine potatoes, onion and bacon in bowl.
• Mix vinegar, oil and sugar until well blended.
• Add salt and pepper to taste.
• Pour dressing over potatoes until potatoes are well covered.
• Refridgerate. There might be dressing left over. Before serving blend well and add if needed.

AUNT FRANCES' GERMAN POTATO SALAD

Steps:

• Make this a day ahead of time.
• Cook desired amount of potatoes, chop into pieces and add desired amount of onion.
• Fry desired amount of bacon pieces until crisp.
• Drain; use some of the grease in salad for flavor.
• For dressing, make up the quantity needed, using the following proportions: 4 tablespoons sugar and 7 tablespoons vinegar.
• Heat, then pour over potatoes; add onion and bacon.
• Cover with foil and stir every hour or so.
• When ready to serve, it can be put in a very low oven to heat.

AUNT JEANETTE'S GERMAN POTATO SALAD

Steps:

• After frying bacon, drain well and use 1/4 cup of the drippings to make the gravy or sauce by adding the flour, salt, sugar and pepper.
• Add water, vinegar, celery, onions and bell pepper, cooking all together until thick then remove from heat.
• Add cut up bacon. Pour over already boiled and diced potatoes and toss. It is better if you let it stand a while.