Grandma Annies German Potato Salad Food

MARINATED GERMAN POTATO SALAD WITH GARDEN HERBS

Steps:

• Boil the potatoes with the skin in a lot of water, to which the cumin has been added, in about 20 minutes. If you don't like cumin, you can leave it out.
• In the meantime, prepare the marinade: cut the onion into very small pieces and heat the broth in a pan or small pot. Add the raw onion, as well as the mustard, vinegar, salt, pepper and sugar. Mix everything well so that the ingredients dissolve.
• Take 2 tablespoons of cucumber water from the cucumber jar and add this too. Season the broth well. Let everything boil for 3 minutes. Remove from heat.
• When the potatoes are done (pierce the center of the largest ones with a small knife to check) drain the water and peel the potatoes. Note: If you use a fork, prick the hot potatoes with it and hold them, you can peel them perfectly all around. Or use a clean kitchen towel.
• Cut them into thin slices or cubes and pour the hot broth over the potatoes while they are still warm. Mix them carefully with two spoons and now leave the potato salad covered at room temperature for at least two hours.It tastes best if the salad is allowed to marinate overnight.
• The potatoes should have absorbed the marinade almost completely. If not, pour off the rest. The salad should be moist, however.
• Before serving, wash the kitchen herbs (for example, parsley, chives, oregano, dill or basil), pat dry, chop finely and mix with the salad. Now also cut the pickeled gherkins into thin slices and add them, pour the oil in the salad and mix well.

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:

• 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.

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.

GRANDMA FLO'S GERMAN POTATO SALAD

Steps:

• Cook potatoes until tender but not mushy.
• Peel and dice into a large bowl.
• Add the onion, vinegar, sugar, salt and pepper.
• Mix together and set aside for one hour.
• Brown the bacon until crisp, pour off half the grease.
• Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
• When the bacon and half & half is all foamy pour over potato mixture and stir.
• Serve this at room temperature or just a slight bit warm.
• DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.

GRANDMA VERA'S GERMAN POTATO SALAD RECIPE

Steps:

• Boil potatoes and drain, set aside to cool.
• Fry bacon, reserve 4 Tbsp of the drippings.
• Fry diced onion in drippings until soft.
• Stir into the dripping the flour and stir well until brown.
• Add to browned mixture your water, vinegar and sugar.
• Stir fast so it does not lump up on you. It should get bubbly and thicken up.
• Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
• You can add sliced up green onions on top if you would like.
• The sauce is easily doubled if you like it saucier.
• * I use splenda instead of sugar and it works great.

GRANDMA GARSTANG'S GERMAN POTATO SALAD

Steps:

• Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning.
• Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it.
• While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside.
• While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds.
• Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain.
• Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done.
• While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover.
• After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot.
• Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.

MOM'S GERMAN POTATO SALAD

Steps:

• Boil potatoes until just tender when poked with a fork, but not too soft.
• When potatoes are cool, peel and slice thin.
• Add salt, pepper, and celery salt to taste.
• Add chopped onion; set aside.
• Fry bacon slowly in skillet until crisp; crumble when cool.
• In separate bowl, combine vinegar, water, and sugar.
• Add liquid to bacon in skillet.
• Blend in flour and additional salt, pepper, and celery salt to taste.
• Add potatoes and warm through.

GRANDMA BROSKI'S GERMAN POTATO SALAD

Steps:

• Dice (and peel if desired) potatoes. Combine with onion in slow cooker and cover with water. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours. Remove from cooker, drain and return to slow cooker.
• Cook bacon in a skillet over medium heat. Stir in flour, sugar, mustard, salt and pepper. Mix well. Add vinegar and water. Cook for several minutes or until thickened. Pour over potatoes and onions. Turn control to high. Cover and cook for 30 to 40 minutes or until mixture is hot.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.