Bavarian Potato Salad With Bacon Food

WARM BACON POTATO SALAD

Steps:

• For the vinaigrette:
• Mix all the ingredients together in a small bowl and set aside.
• Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
• Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
• Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

SUNNY'S WARM GERMAN POTATO SALAD

Steps:

• In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.
• If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside.
• In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
• Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.

BAVARIAN POTATO SALAD WITH BACON

Steps:

• Fill a pot with cold water to cover the potatoes.
• Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain.
• Wash and scrub potatoes. Cut potatoes in bite size chunks (or if you prefer, you can cut them into potato slices). Add a steamer basket into the Instant Pot. Add 1 cup of water and the potatoes.
• Lock lid in place, and pressure cook for 15 minutes. Do a natural pressure release for 5 minutes, then a quick release. Drain the potatoes.
• In a large skillet or in your Instant Pot, fry the bacon until crisp, remove and set aside to drain on a paper towel.
• Drain all but 2 tablespoons of the bacon fat. Add onion to the pan with the drippings and cook until tender.
• Add vinegar and water, cook until bubbly. Add sugar, salt and pepper and stir to dissolve. Allow to reduce and then remove from heat.
• Place cut potatoes in a large bowl and allow them to sit for 15-20 minutes until slightly cooled but still warm. Pour the warm salad dressing over the potatoes. Gently stir to combine. The potatoes will soak up the dressing as they sit. Crumble bacon and add to the potatoes along with chopped parsley. Serve warm.

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.

POTATO SALAD WITH BACON

Steps:

• Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature., Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside. , In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.

BAYRISHER KARTOFFEL SALAT (BAVARIAN POTATO SALAD)

Steps:

• Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
• While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
• Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.

HOT BAVARIAN POTATO SALAD

Steps:

• Boil the potatoes for an hour or so.
• Meanwhile, saute bacon until crispy but not burnt. Save the grease and drippings!
• Remove bacon to a paper towel.
• Remove potatoes and peel -- while they're hot -- it's a pain in the butt.
• Slice potatoes 1/4 in thick.
• In an oven safe baking dish, make 4 layers of everything (so do 1/4 of everything in each layer) like this from the bottom up: potatoes, onions, bacon, salt, pepper. Do not toss.
• Pour the bacon drippings evenly over the top.
• Pour the broth evenly over the top.
• Sprinkle evenly with the vinegar over the top.
• Now toss it all together, doesn't have to be perfect.
• Scatter the top with parsley.
• If you made it the night before, reheat in the oven at 250-300, you might need to add some more beef broth if it dries out in the oven.

BAVARIAN GERMAN POTATO SALAD

Steps:

• Slice and cook potatoes, place in serving bowl.
• Slice radishes and cucumbers, pour over potatoes in serving bowl.
• chop onion, fry with butter and flour in small fry pan.
• Add cider vinegar and water, allow to thicken.
• Pour hot onion & liquid mixture over potatoes, cucumber and radish, stir together.
• Add salt and pepper to taste.

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.

AUTHENTIC BAVARIAN POTATO SALAD

Steps:

• Boil the potatoes, slice while still warm and add broth.
• Mix vinegar with salt, pepper and sugar.
• Sugar and salt should be dissolved before adding the oil.
• Add marinade to the potatoes.
• Add onions and finally the melted butter.
• Garnish with chives or parsley.
• If you want to add cucumber, thinly slice them and salt.
• Drain before adding to the salad.