Davids German Potato Salad Recipes

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.

DAVID'S GERMAN POTATO SALAD

Steps:

• Boil the potatoes in their skin until they are done, but still firm.
• Drain the water, cover, and let cool for 1-2 hours.
• While the potatoes are cooling, dice the onion. In a coated frying pan, brown the onions until they are crispy.
• Peel the potatoes after they are done cooling.
• Slice the potatoes very thinly or into small diced chunks, if you prefer.
• Place in a large bowl.
• Add the browned onion and toss gently together.
• Combine oil, vinegar, and broth in a small bowl.
• Stir vinegar mixture into the potatoes.
• The consistency should be mushy. If too dry, add chicken stock or water, being sure not to make it too runny.
• Crisp some bacon, and stir it into the salad.
• Taste and add salt and pepper and more vinegar, if needed.
• Refrigerate for 2-3 hours, the longer the better.
• Serve at room temperature.

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.