Grandma Charlottes 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.

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 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 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.

GREAT GRANDMA'S GERMAN POTATO SALAD

Steps:

• 1. Wash potatoes and place on paper plate and microwave for 8-10 minutes (you can peel or leave the skin on). When done cut in half lengthwise then in half lengthwise again and then cut each piece in thirds.
• 2. Place pieces in a medium bowl. Fry bacon pieces in skillet, stirring until cooked and crispy. Pour the cooked bacon pieces and all the drippings over the potatoes (I know, but you will love it this way - it's not like you will eat it like this every day).
• 3. Add the diced onion over bacon and potatoes. Next: Combine the remaining ingredients in a measuring cup and whisk to combine. Pour mixture over the ingredients in the bowl. Fold and mix to coat everything evenly. Cover and leave at room temperature. Do not chill. Stir again just before serving. If you have leftovers; store in fridge and heat slightly in microwave then stir to coat potatoes with the bacon drippings that have liquefied in the microwave.

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.

CLASSIC GERMAN POTATO SALAD

Steps:

• Boil potatoes 10-15 minutes. Drain while making sauce.
• Fry bacon until crisp, drain and crumble. Set aside.
• Fry onion until slightly done in bacon grease.
• Add water, vinegar, sugar and salt. Bring to a boil, turn down heat and add 1/4 cup cornstarch dissolved in a small amount of water.(this will thicken the sauce -- a must!).
• Add the butter and stir until melted.
• Peel and slice warm potatoes and add to sauce.
• Stir in bacon. Salt and pepper to taste.