Skillet Potato Salad Food

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.

SKILLET POTATO SALAD

Steps:

• In a large bowl, whisk together 1 TB of the olive oil, vinegar, basil, tomato.
• and green onion.
• Let stand while potatoes are cooking.
• Scrub the potatoes, slice into 1/4 inch thick rounds and sprinkle both sides
• with lemon pepper.
• Heat the remaining olive oil in a large, non-stick skillet over medium high heat.
• Add the potatoes to the pan in a single layer(a little overlapping is fine),
• shake the pan a few times to make sure they aren't sticking, and cook 3-4 minutes.
• until the potatoes start to brown.
• Flip the potatoes and cook a few minutes on the second side.
• Remove the skillet from the heat and shake again to losen the potatoes.
• Add the potatoes to the tomato/onion mix and toss gently to coat.
• The object is to do this while the potatoes are still warm. The heat will release.
• more flavor from the tomato, onion, and basil.

EASY SKILLET GERMAN POTATO SALAD

Steps:

• 1. In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
• 2. Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
• 3. In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
• 4. Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
• 5. Stir in chopped bacon and parsley.

FRIED POTATO SALAD

Steps:

• Preheat the oven to 300°F Bake the potatoes until tender,about 1 hour. Cool and cut them into 3/4-inch squares. Mix the mayonnaise, mustard, and salt and pepper to taste in a medium bowl.
• Heat about 1 inch of oil in a deep skillet or small pot until a deep-fry thermometer reads 325 degrees F. Fry the potatoes until golden brown and crisp, about 3 to 5 minutes. Drain on paper towels.
• Combine the potatoes with the mayonnaise mixture, taste, and season. Serve warm.
• Serve immediately; the salad does not hold well for long periods.