Hot Potato Salad Food

GERMAN HOT POTATO SALAD

Steps:

• 1. In a large heavy pot boil large red potatoes with peels in salted water.
• 2. While potatoes are cooking. Fry up the pound of bacon until crisp drain and crumble and set aside.
• 3. Next slice large vidalia onion thin and set aside. When potatoes are tender drain water and peel and slice them. Add sliced onions to the potatoes mix gently carefull not to break up the potatoes.
• 4. Mix the olive oil and vinegar together very well add the teaspoon of salt and the black pepper and mix well again. Pour over the hot potatoes. Sprinkle crisp bacon over the potatoes and toss again very carefully so as to not break the potaotes. Serve with Vieneer Schnitzel. Enjoy

HOT POTATO SALAD

Steps:

• Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.
• Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.
• Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.
• Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

HOT POTATO SALAD

Steps:

• Toss all ingredients in large bowl.
• Serve warm.

NEW POTATO SALAD

Steps:

• Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
• Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

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.

BAKED POTATO SALAD

Steps:

• Preheat oven to 400°F.
• Cut the small red potatoes in halves and toss in sea salt, ground black pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish. Meanwhile, prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.
• Right before serving, toss baked potatoes in the dressing. Top with coconut fakin' bacon and chives. Serve immediately.

HOT POTATO SALAD

Steps:

• Cook bacon crisp: crumble.
• Combine 1/3 cup bacon drippings with Vinegar/water, egg, sugar, salt, and pepper.
• Heat and stir till thickened.
• Add potatoes, onio and bacon: toss, heat through.

HOT POTATO SALAD WITH SCALLION VINAIGRETTE

Steps:

• Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
• In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.

HOT POTATO SALAD

Steps:

• Boil the onion in a small amount of water; add butter, salt, sugar, and vinegar and cook until the onion is tender.
• Slice the potatoes and add to the onion mixture. Warm mixture slowly; stir gently, being careful not to break the potatoes.
• Add the cream and pepper.
• Serve hot.

GERMAN POTATO SALAD (AUTHENTIC BAVARIAN KARTOFFELSALAT)

Steps:

• Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.)Add enough cold water to cover the tops of the potato cubes. Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.

HOT GERMAN POTATO SALAD

Steps:

• In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
• Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
• Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

HOT POTATO SALAD

Steps:

• Boil potatoes 35 minutes. You can leave the skins on or not once the potatoes are cool for this recipe according to taste. Cube potatoes when cool.
• Chop onion fine. Cube Velveeta cheese. Preheat oven to 350 degrees F. Combine potatoes, onion, mayo, salt, pepper and cubed cheese.
• Put in a 9x9 or 13x9 oven safe casserole dish. Top casserole with bacon that you have cut into small pieces with kitchen shears.
• Bake for 50 or 60 minutes.

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.

RED, HOT, AND BLUE POTATO SALAD RECIPE

Steps:

• Cook potatoes with skin on until fork tender using the desired method.
• Once cooked, remove from water carefully
• Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
• Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
• Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
• Add green onions to the bowl as well.
• Lightly stir, taking care not to mash the potato
• In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
• Mix with the potato mixture.
• Top with eggs
• Refrigerate until ready to serve. Best when served chilled.

HOT POTATO SALAD

Steps:

• In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

HOT POTATO SALAD

Steps:

• 1. Wash then Cook potatoes till tinder(i leave skin on) then quarter.
• 2. while potatoes are cooking mix butter,sour cream and cream cheese
• 3. fold mixture,shredded cheese,and bacon bits in (hot potatoes) *Reserving some bacon or cheese for the topping*
• 4. Salt and pepper to taste and serve warm! **I sometimes make this the day before for potluck and reheat in crock-pot,then add Reserved bacon & cheese just before serving