Bavarian Potato Salad Food

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.

GERMAN POTATO SALAD

Steps:

• Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
• Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

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.

BAVARIAN POTATO SALAD (BAYERISCHER KARTOFFELSALAT)

Steps:

• Add scrubbed potatoes, water, salt, and caraway seeds to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through.
• Rinse cooked potatoes with cold water. Set aside and let them cool.
• Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
• Peel and chop onions. Fold into the potato slices.
• In a separate bowl mix the chicken broth, vinegar, sugar, and oil. Add salt and pepper to taste.
• Pour over the potatoes and gently fold into potato mixture. Allow to sit and marinate for 2 hours.
• Fold parsley into potato salad.
• Cut bacon into small pieces and fry in a frying pan until crispy.
• Pour bacon and optionally the grease over the potato salad.
• Serve salad immediately.

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.

GERMAN POTATO SALAD

Steps:

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

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.

BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)

Steps:

• Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
• Drain.
• Toss warm potatoes with vegetable oil and onions.
• Dissolve remaining 1/4 t salt and the sugar in lemon juice.
• Pour over potatoes.
• Marinate salad 1 to 2 hours before serving.
• Serve at room temperature.

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.

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.