Old Fashioned German Potato Salad Food

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

TRADITIONAL GERMAN POTATO SALAD

Steps:

• Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
• While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
• Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
• Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
• Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

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.

OLD FASHIONED POTATO SALAD

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, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

OLD FASHIONED GERMAN POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
• Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
• Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
• Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.

BACON-FILLED HOT GERMAN POTATO SALAD

Steps:

• Place the quartered potatoes in a large pot and fill with enough cold water to just cover them.* Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain the hot potatoes and set aside to cool slightly. When they are still warm but can be easily handled, cut into small pieces.
• While the potatoes are cooking, prepare the bacon vinaigrette. Place the diced bacon in a large cast iron skillet over medium-high heat. Cook bacon until browned and crisp. With a slotted spoon, remove the bacon to a plate lined with paper towels and set aside. Leave the bacon drippings in the frying pan.
• Add the diced onions to the pan, and cook over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the sautéed onions. Bring to a boil.
• Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.
• Transfer to a serving dish and serve hot (but warm and cold are fine, too).

SOUTHERN POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
• When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
• In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
• Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
• Taste and season with the desired amount of kosher salt and black pepper.

OLD-FASHIONED GERMAN POTATO SALAD

Steps:

• Peel the potatoes, (cut in half if they are large), and boil until they are barely tender.
• While the potatoes are cooking, cut the bacon into small pieces and fry until it's fully cooked. Leave the bacon grease in the pan.
• When the bacon is done, sprinkle in 2 heaping tablespoons of flour and stir. *To make this recipe gluten free simply substitute corn, or potato starch, in place of flour. Also, make sure to use gluten free bacon. (I like nitrate free bacon as well).
• Add 1 1/2 cups sugar and 1 cup hot water.
• Add 1 cup apple cider vinegar.
• Add a pinch of salt, pepper and celery seeds.
• Cook for 5 minutes; gently stirring as it cooks.
• When the potatoes are cooked, yet barely tender, drain off all of the water. Cool for 15 minutes. Slice the potatoes and place a layer in the bottom of a greased baking dish.
• Add a layer of sliced onions.
• Drizzle 1/2 of the bacon mixture over top of the first layer of potatoes and onions.
• Repeat with a layer of potatoes and onions and top with the remaining bacon mixture.
• Cool completely.
• Place a sheet of aluminum foil over the top and crimp down over the sides.
• Refrigerate for at least 8 hours.
• Before serving, bake at 350 degrees for approximately 45 minutes, or until the mixture is heated through thoroughly. If you like your potatoes to be a little more on the 'dry' side then bake uncovered. If you prefer your potato salad to be a little more 'moist' then bake with the aluminum foil covering on.
• Serve immediately.

SOUTHERN POTATO SALAD

Steps:

• Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
• Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
• In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
• Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.

OLD FASHIONED POTATO SALAD

Steps:

• Boil, peel and dice the potatoes.
• Place in large bowl.
• Into the bowl, add the rest of the ingredients in whatever amounts you prefer.
• Go easy on the vinegar.

GRANDMA FLO'S GERMAN POTATO SALAD

Steps:

• Cook potatoes until tender but not mushy.
• Peel and dice into a large bowl.
• Add the onion, vinegar, sugar, salt and pepper.
• Mix together and set aside for one hour.
• Brown the bacon until crisp, pour off half the grease.
• Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
• When the bacon and half & half is all foamy pour over potato mixture and stir.
• Serve this at room temperature or just a slight bit warm.
• DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.

OLD-FASHIONED POTATO SALAD

Steps:

• Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
• While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
• When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)

Steps:

• For best flavor, make the salad at least 2 hours before you plan to serve it.
• Enjoy.

MARINATED GERMAN POTATO SALAD WITH GARDEN HERBS

Steps:

• Boil the potatoes with the skin in a lot of water, to which the cumin has been added, in about 20 minutes. If you don't like cumin, you can leave it out.
• In the meantime, prepare the marinade: cut the onion into very small pieces and heat the broth in a pan or small pot. Add the raw onion, as well as the mustard, vinegar, salt, pepper and sugar. Mix everything well so that the ingredients dissolve.
• Take 2 tablespoons of cucumber water from the cucumber jar and add this too. Season the broth well. Let everything boil for 3 minutes. Remove from heat.
• When the potatoes are done (pierce the center of the largest ones with a small knife to check) drain the water and peel the potatoes. Note: If you use a fork, prick the hot potatoes with it and hold them, you can peel them perfectly all around. Or use a clean kitchen towel.
• Cut them into thin slices or cubes and pour the hot broth over the potatoes while they are still warm. Mix them carefully with two spoons and now leave the potato salad covered at room temperature for at least two hours.It tastes best if the salad is allowed to marinate overnight.
• The potatoes should have absorbed the marinade almost completely. If not, pour off the rest. The salad should be moist, however.
• Before serving, wash the kitchen herbs (for example, parsley, chives, oregano, dill or basil), pat dry, chop finely and mix with the salad. Now also cut the pickeled gherkins into thin slices and add them, pour the oil in the salad and mix well.