Deluxe 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.

DELUXE GERMAN POTATO SALAD

Steps:

• In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender., In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. , In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.

GERMAN POTATO SALAD FOR A CROWD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

GERMAN POTATO SALAD

Steps:

• Peel and slice potatoes into a large bowl set aside. In a large skillet over medium heat, fry bacon until crisp remove bacon and drain on paper towels. Drain all but 3 tablespoons of bacon fat from skillet. Add onion and sliced celery sauté, stirring, for 1 minute. Stir in flour, blending well with a wooden spoon cook for 3 minutes, stirring. Add water, vinegar, sugar, bouillon, celery seed, salt and pepper stir and cook until thickened and bubbly, about 8 minutes. Fold in potatoes, eggs and bacon adjust seasoning. Place in bowl serve immediately or chill. Garnish with reserved 2 tablespoons chopped egg and celery leaves.

DELUXE POTATO SALAD

Steps:

• Gently boil the potatoes until just tender. Drain well and cool to room temperature.
• Place the mayonnaise, sour cream, vinegar and mustard in large salad bowl and whisk to combine.
• Add the potatoes and remaining ingredients and toss to combine.
• Cover and refrigerate salad until ready to serve.
• NOTE: Coarser whole-grain Dijon mustard is sold at most supermarkets alongside the regular smooth Dijon mustard.
• NOTE: To blanch the asparagus, cook in boiling water for one minute. Drain well, cool with ice-cold water, and then drain well again.