My German Potato Salad Food

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.

GERMAN POTATO SALAD

Steps:

• In a large skillet, fry bacon until crisp; remove and set aside.
• Drain all but 2 tablespoons of drippings; cook onion until tender.
• Stir in flour, blend well.
• Add vinegar and water; cook and stir until bubbly and slightly thick.
• Add sugar and stir until it dissolves.
• Crumble bacon; gently stir in bacon and potatoes.
• Season to taste with salt and pepper.
• 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.

GERMAN POTATO SALAD RECIPE

Steps:

• Cook potatoes in boiling water 20 to 30 min. or just until tender; drain. Cool 10 min.
• Meanwhile, whisk next 3 ingredients until well blended. Heat oil in large skillet on medium heat. Add bacon and onions; cook and stir 4 min. or until onions are crisp-tender. Stir in flour, sugar and pepper. Gradually stir in dressing mixture. Cook 1 min. or until bubbly and thickened.
• Slice potatoes. Add to ingredients in skillet; cook 3 to 5 min. or until heated through, stirring frequently. Top with parsley.

REAL GERMAN POTATO SALAD - DIRECT FROM MY FRIEND IN FRANKFURT'S

Steps:

• In a large skillet, cook onion until tender.
• Stir in flour, blend well.
• Add vinegar and water; cook and stir until bubbly and slightly thick.
• Add sugar and stir until it dissolves.
• Add Mayo or"Miracle Whip".
• Chop pickles; gently stir in pickles and potatoes.
• Serve chilled.

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.

AUTHENTIC GERMAN POTATO SALAD

Steps:

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

GERMAN POTATO SALAD

Steps:

• Cook the potatoes with the jackets on by either boiling or in the microwave.
• When they have cooled enough to handle, remove the skins and dice into approximately 1/2" cubes.
• Place them into a large bowl and add the chopped celery.
• Chop the bacon and mince the garlic finely, and cook them together in a saute pan until the bacon has browned.
• Chop the onion and add to the bacon mixture. Saute over med-low heat stirring frequently until the onions start becoming translucent. If you are using dehydrated chopped onion, add it to the next step instead.
• Mix together the vinegar, sugar, beef stock, eggs, salt, pepper, mustard and pepper flakes in medium bowl or large measuring cup until the the eggs are well incorporated and the sugar is dissolved.
• Add to the pan with the bacon mixture. Cook and stir over medium heat until bubbling and thickened.
• Pour over the potatoes and mix together well.
• Serve now or later, hot or cold.