German Potato Salad For A Crowd Recipes

EASY GERMAN POTATO SALAD

Steps:

• Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

OCTOBERFEST GERMAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
• In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

GERMAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
• Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

MAKE AHEAD GERMAN POTATO SALAD

Steps:

• In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Drain, reserving 3 tablespoons drippings. In the drippings, saute onion and green pepper until tender. Stir in flour, salt, mustard and pepper. Add soda and vinegar. Bring to a boil, stirring constantly; boil and stir for 1 minute. Gently stir in potatoes and bacon; heat through.

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.

POTLUCK GERMAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside., Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes., When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.

SLOW-COOKER GERMAN POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings., For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes., Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.

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.