Gramma Bonitzs 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.

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.

GRAMMA BONITZ'S GERMAN POTATO SALAD

Steps:

• Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
• Fry onion and celery in reserved fat until onion is transparent.
• While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
• AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
• Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
• Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
• Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
• Return bacon to skillet with onion and celery pieces.
• Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
• Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
• Pour sauce (bacon, onion, etc.) over vegetables in bowl.
• Serve while warm or keep warm in a crockpot.
• Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.

OMA'S GERMAN POTATO SALAD

Steps:

• Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
• Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
• Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
• Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.

GERMAN POTATO SALAD

Steps:

• Steam the potatoes by arranging them in a single layer in a steamer basket over rapidly boiling water. Cover and cook until they are tender, about 15 minutes. As soon as they are cool enough to handle, peel and cut into 1/2 inch slices. Combine potatoes with onions in a mixing bowl.
• Meanwhile heat the broth to a simmer in a small saucepan. Add vinegar to the broth and pour over potatoes; stir. Allow potatoes to cool, stirring occasionally. Once cool, pour off any remaining broth that hasn't been absorbed by the potatoes. Season to taste with salt.
• Combine the mustard, parsley, chives and oil and stir or shake vigorously (in a small jar) to make a smooth mixture. Pour the mixture over the potatoes and stir gently to coat well. Serve warm or at room temperature.