Omas Summer German Potato Salad Food

HOT GERMAN POTATO SALAD

Steps:

• Dice and fry bacon.
• In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
• Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
• Add diced cooked potatoes and sliced onion (or onion powder).
• Serve hot.

OMA'S SUMMER GERMAN POTATO SALAD

Steps:

• 1. Add salt to cucumbers in a medium bowl and set aside to wilt.
• 2. Remove skin from potatoes when cool enough to handle. Slice.
• 3. In a large bowl, lightly toss potatoes and remaining ingredients until well mixed.
• 4. Squeeze the cucumbers in a kitchen towel to remove excess water. Add cucumbers and green onions to potato mixture and toss lightly.
• 5. If desired, garnish with minced chives.

AUTHENTIC GERMAN SUMMER POTATO SALAD (LEICHTER KARTOFFELSALAT)

Steps:

• Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
• Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
• In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
• Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.

OMA'S GERMAN POTATO SALAD

Steps:

• Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
• Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
• Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
• Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.