Hot German Potato Salad Ii Food

HOT GERMAN POTATO SALAD FOR TWO

Steps:

• Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

HOT GERMAN POTATO SALAD II

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
• Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

HOT GERMAN POTATO SALAD (CROCK POT)

Steps:

• Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
• Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
• Stir in bacon.
• Serve.

HOT GERMAN POTATO SALAD III

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

HOT GERMAN POTATO SALAD FOR 2

Steps:

• Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup water) to boiling.
• Add potatoes.
• Cover and heat to boiling; cook until tender, 20 to 25 minutes.
• Drain and set aside.
• In 8-inch skillet, fry bacon until crisp, remove and drain.
• In same skillet, cook and stir onion in bacon fat until tender.
• Stir in flour, sugar, salt, celery seed and pepper.
• Cook over low heat, stirring until mixture is bubbly.
• Remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat.
• Crumble bacon into hot mixture, then slice warm potatoes into hot mixture.
• Cook until hot and bubbly, stirring lightly to coat potato slices.

HOT GERMAN POTATO SALAD

Steps:

• 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
• 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
• 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

HOT GERMAN POTATO SALAD

Steps:

• Dice and fry bacon.
• In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
• Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
• Add diced cooked potatoes and sliced onion (or onion powder).
• Serve hot.

HOT GERMAN POTATO SALAD

Steps:

• Peel potatoes and cut into 3/4 inch cubes.
• Steam until done but still firm. Do not put the potatoes directly in water.
• Cook bacon over low heat until crisp. Remove from pan and set aside.
• Saute onions in bacon drippings until tender.
• Return bacon to onions in pan. Stir in sour cream, sugar, and vinegar. Add salt, pepper and chopped parsley. Cook over low heat 5-10 minutes, but do not boil.
• Stir in potatoes and heat through.

HOT GERMAN POTATO SALAD

Steps:

• Place potatoes in large bowl; set aside.
• Cook and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside.
• Add onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.

HOT GERMAN POTATO SALAD

Steps:

• Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
• Add potatoes and return to boiling point.
• Reduce heat.
• Cover and cook for 20 to 25 minutes or until tender; drain well.
• Cook bacon in medium skillet until crisp.
• Remove bacon from skillet and drain on paper towels.
• Cook and stir onion in bacon drippings until tender.
• Stir in flour, sugar, salt, celery seed, and pepper.
• Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute; remove from heat.
• Crumble bacon into hot mixture.
• Slice in the warm potatoes.
• Cook, stirring gently, to coat potatoes, until hot and bubbly.

BETTY CROCKER HOT GERMAN POTATO SALAD

Steps:

• Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20 to 25 minutes. Drain and cool.
• Fry bacon in 8-inch skillet until crisp; drain. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly.
• MICROWAVE DIRECTIONS:.
• Prick potatoes with fork to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave. Microwave on high (100%) until tender, 11 to 13 minutes. Let stand 1 minute.
• Microwave bacon uncovered in square microwavable dish, 8x8x2 inches, until crisp, 4 1/4 to 4 1/2 minutes; drain. Stir onion into bacon fat. Microwave uncovered until onion is tender, about 2 minutes. Stir in flour, sugar, salt, celery seed, pepper, water and vinegar. Microwave uncovered, stirring every 2 minutes, until mixture is thick and bubbly, about 5 minutes.
• Slice potatoes into hot mixture; stir gently. Microwave uncovered until potatoes are hot, about 1 minute. Crumble bacon into potato mixture; stir.

HOT GERMAN POTATO SALAD

Steps:

• Cool potatoes whole with skin on and cook until fork tender. Remove peels while hot and cut into bite sized pieces.
• In a skillet cook bacon pieces until crispy and remove just the bacon and set aside.
• Add chopped onion and celery to bacon grease in skillet and cook until tender.
• In a sauce pan or microwave heat to boiling, water, vinegar, sugar, salt and pepper.
• add water/vinegar mixture slowly to onions/celery and add in reserved bacon. Heat to simmer.
• In a small bowl or cup mix together cornstarch and cold liquid and add it simmering vinegar sauce.
• In a slow cooker add potatoes and pour vinegar/bacon mixture over potatoes and stir. Heat on low for a couple of hours or more so it is warm for serving.

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.