Kalter Kartoffelsalat Cold Potato Salad Food

KALTER KARTOFFELSALAT (COLD POTATO SALAD)

Steps:

• In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water.
• Dice cooked potatoes. Add oil and minced onion; toss gently.
• In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
• Hold at room temperature for 2 hours.
• Stir in vinegar, mustard, sugar, and dill seed.
• Potato salad will be creamy. Serve at room temperature.

KARTOFFELSALAT - GERMAN POTATO SALAD

Steps:

• Place unpeeled potatoes in cold salt water and bring to a boil.
• Boil gently until potatoes are tender, but still firm.
• Do not overcook.
• Pour off the boiling water and allow potatoes to cool until easy to handle.
• (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
• Peel cooled potatoes, slice, then place in a large bowl.
• Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
• Do not burn the bacon and do not drain the fat in the skillet.
• Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
• Pour this mixture over the sliced potatoes in the bowl.
• Add the green onions and the chives.
• Gently toss the potatoes so all ingredients are evenly blended.
• Taste and adjust seasonings, if necessary.