German Potato Salad Moms 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.

MOM'S GERMAN POTATO SALAD

Steps:

• Boil potatoes until just tender when poked with a fork, but not too soft.
• When potatoes are cool, peel and slice thin.
• Add salt, pepper, and celery salt to taste.
• Add chopped onion; set aside.
• Fry bacon slowly in skillet until crisp; crumble when cool.
• In separate bowl, combine vinegar, water, and sugar.
• Add liquid to bacon in skillet.
• Blend in flour and additional salt, pepper, and celery salt to taste.
• Add potatoes and warm through.

MOM'S GERMAN POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• Place potatoes in a casserole dish, season with salt and pepper.
• Cut bacon into smallish pieces.
• Brown in a large skillet.
• Remove bacon with a slotted spoon, and place on top of potatoes.
• DO NOT drain skillet!
• In skillet add the onion, vinegar, water, flour and sugar.
• Mix well, bring to a boil and stir until thickened.
• Place sauce mix over bacon and potatoes.
• Mix well.
• Bake for 30 minutes.

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.

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.

CREAMY POTATO SALAD

Steps:

• Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
• Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
• Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

MOMMA'S GERMAN POTATO SALAD

Steps:

• 1. Peel and cut potatoes into bite-size pieces. Boil until tender but not mushy (about 15 minutes depending on the size of chunks you cut).
• 2. Drain potatoes and place in a mixing bowl. Mix in diced red onion and celery.
• 3. Add mayo, vinegar, sugar, salt, and pepper. Mix well.
• 4. Taste test to adjust spices. Add more mayo if it's too dry.
• 5. Stir in crumbled bacon.
• 6. Put into a nice serving dish and sprinkle with paprika.