Bacon Filled Hot German Potato Salad Food

BACON-FILLED HOT GERMAN POTATO SALAD

Steps:

• Place the quartered potatoes in a large pot and fill with enough cold water to just cover them.* Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain the hot potatoes and set aside to cool slightly. When they are still warm but can be easily handled, cut into small pieces.
• While the potatoes are cooking, prepare the bacon vinaigrette. Place the diced bacon in a large cast iron skillet over medium-high heat. Cook bacon until browned and crisp. With a slotted spoon, remove the bacon to a plate lined with paper towels and set aside. Leave the bacon drippings in the frying pan.
• Add the diced onions to the pan, and cook over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the sautéed onions. Bring to a boil.
• Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.
• Transfer to a serving dish and serve hot (but warm and cold are fine, too).

GERMAN POTATO SALAD WITH EGGS

Steps:

• Slice potatoes into a large bowl. Add eggs; set aside. In a small skillet, cook bacon and onion until bacon is crisp. Drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.

HOT GERMAN POTATO SALAD

Steps:

• Place potatoes in large bowl; set aside.
• Cook and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside.
• Add onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.

HOT GERMAN POTATO SALAD III

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

HOT GERMAN POTATO BACON SALAD

Steps:

• Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like).
• Fry bacon crisp and crumble.
• Sauté onion in the bacon grease, then remove.
• Pour out the grease, but don't wash the pan.
• In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper.
• Simmer for 5 minutes.
• Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!).
• Pour dressing on and toss.
• Let set all day to let flavors mingle.
• Heat in 350°F oven for about 15 minutes or until hot.

HOT GERMAN POTATO SALAD

Steps:

• Peel potatoes and cut into 3/4 inch cubes.
• Steam until done but still firm. Do not put the potatoes directly in water.
• Cook bacon over low heat until crisp. Remove from pan and set aside.
• Saute onions in bacon drippings until tender.
• Return bacon to onions in pan. Stir in sour cream, sugar, and vinegar. Add salt, pepper and chopped parsley. Cook over low heat 5-10 minutes, but do not boil.
• Stir in potatoes and heat through.

HOT GERMAN POTATO SALAD

Steps:

• Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
• Drain and cool under cold running water.
• Slice the potatoes 1/4 inch thick and place them in a large bowl.
• Add the eggs, mix well, and set aside.
• Sauté the bacon in a 10-inch skillet over high heat until browned, about 7 minutes.
• Remove the bacon from the skillet with a slotted spoon and set aside.
• Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat.
• Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
• Add the Meat Magic, then whisk in the flour.
• Slowly add the stock, vinegar, and sugar, whisking constantly.
• Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes.
• Remove from the heat.
• Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.