Moms Hot German Potato Salad Food

HOT GERMAN POTATO SALAD

Steps:

• Drop the unpeeled potatoes into a large pot. Pour in enough cold water to cover them completely. Add a couple of tablespoons of salt to the water and bring it to a boil.
• Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. It will take about 15 to 25 minutes, depending on the size of your potatoes. Be careful not to let them overcook, or they will fall apart when sliced.
• Drain the potatoes in a colander, then peel them (if desired) and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with foil.
• In a heavy 8-to 10-inch skillet, cook the diced bacon over moderate heat until brown and crisp. Remove the bacon bits with a slotted spoon and spread them out on paper towels to drain.
• Add the onions to the fat remaining in the skillet. Cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown.
• Sprinkle flour, sugar, salt and pepper over onions and cook over low heat, constantly stirring, till the mixture is bubbly.
• Add the vinegar and water (or broth). Stir constantly until it boils. Boil for 1 minute and remove from heat. Pour the hot sauce over the potatoes. Stir the potato slices gently with a large spoon or spatula to coat them evenly with the onions and vinegar mixture.
• Gently stir the reserved bacon pieces into the salad. Taste for seasoning.
• Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.
• This is a wonderful side dish when serving Sauerbraten and red cabbage. Enjoy!

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.

WARM GERMAN POTATO SALAD

Steps:

• Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
• Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
• Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
• Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MOM'S HOT GERMAN POTATO SALAD

Steps:

• Boil potatoes in their jackets; cool, peel, and slice into 1/4 inch pieces.
• Slowly fry bacon in skillet until crisp, drain on paper towels, and crumble.
• Saute the onion in bacon fat until golden brown.
• Blend in the flour, salt, pepper, sugar, and celery seeds.
• Cook over low heat, stirring until smooth and bubbly; remove from heat.
• Stir in water and vinegar and bring to a boil, constantly stirring.
• Carefully stir the potatoes and crumbled bacon inches.
• Remover from heat, cover, and let stand until ready to 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 (MICROWAVE)

Steps:

• Wash and pierce potatoes with fork.
• Place on paper towel and micro on high 10/12 minutes.
• Turn over and rearrange after 4 minutes or until tender.
• Remove from micro and cool slightly.
• Peel potatoes and slice into 1/8 inch slices for about 4 cups.
• Cut bacon in small pieces and place in 2 qt casserole.
• Cover with paper towel and micro on high 6 minutes stirring after 3 minutes, until crisp.
• Set bacon aside on paper towels to drain.
• Stir flour, sugar and seasonings into bacon fat in casserole dish until smooth.
• Micro on high 1-2 minutes until bubbly stirring after 1 minute.
• Add water and vinegar to flour mixture.
• Micro on high 4 minutes until mixture boils and thickens stirring after 1 minute.
• Remove from oven and stir until smooth.
• Add potatoes and bacon, stirring gently so potatoes hold their shape.
• Cover casserole and let stand until ready to serve.

MAMA'S WARM GERMAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 18-21 minutes. Drain; cool slightly. Peel and thinly slice. Whisk oil, vinegar, salt and pepper. Add potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.

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.

MOM'S GERMAN POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• Place potatoes in a casserole dish, season with salt and pepper.
• Cut bacon into smallish pieces.
• Brown in a large skillet.
• Remove bacon with a slotted spoon, and place on top of potatoes.
• DO NOT drain skillet!
• In skillet add the onion, vinegar, water, flour and sugar.
• Mix well, bring to a boil and stir until thickened.
• Place sauce mix over bacon and potatoes.
• Mix well.
• Bake for 30 minutes.