Aunt Marges German Potato Salad Food

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.

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:

• Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
• Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
• Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

AUNT MARGE'S POTATO CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In large bowl cream together shortening and powdered sugar.
• Stir in flour.
• Beat in the vanilla.
• Fold in Potato Chips.
• Drop by spoonfuls 1 1/2 inches apart on UNgreased cookie sheet.
• Bake for 15-18 minutes until lightly golden brown.
• Sprinkle with powdered sugar.

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 MARGE'S GERMAN POTATO SALAD

Steps:

• Boil Half bag of red potato Make sure potato's are room temperature Peel and grate potato's Crumble bacon and mix in add salt and pepper It is all done by taste. Add a little of the water, oil and vinegar. Mix and taste add ingredients until taste is reached.

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.