Grandmas German Potato Salad Recipe 455 Recipes

GRANDMA'S GERMAN POTATO SALAD RECIPE

Steps:

• Fry the bacon in a deep skillet until brown and crispy on both sides. Remove them from the pan and set them aside.
• Next, add the onions to the bacon grease and cook them until they are browned.
• Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil.
• Now you can add the potatoes and the parsley.
• Crumble half of the bacon in the pan and continue heating for about 5 minutes.
• Transfer to a serving dish of your choice and crumble the remaining bacon on the top before serving hot.

GRANDMA'S GERMAN POTATO SALAD RECIPE - (4.5/5)

Steps:

• Begin by preparing your vegetables. Peel the potatoes and dice them. Next, dice the onion and chop the parsley. Put the potatoes in a pot with enough water to cover them completely. Cook for about 10 minutes or until tender. Drain them and set them aside to cool down. Next you want to fry the bacon in a deep skilled. Allow to cook until brown and crispy on both sides and remove them from the pan. Set them aside with the potatoes. Next, you want to add the onions to the bacon grease and cook them until they are browned. Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil. Now you can add the potatoes and the parsley. Crumble half of the bacon in the pan and continue heating for about 5 minutes. Take your salad and put it in a serving dish. Crumble the remaining bacon over the top and serve hot.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

GRAMMY'S GERMAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• Put potatoes into a large bowl; add onion and stir.
• Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
• Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
• Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

GRANDMA'S GERMAN POTATO SALAD

Steps:

• Put whole potatoes with the skin on in large pan and boil until just tender through (I check with a wooden skewer). You don't want them "mushy." Drain and cover with cold water and set aside. While potatoes are cooking, you can start making the "sauce." Cut bacon into 3/4-inch pieces. Cut green pepper and onions into small pieces (like on pizza) and mince the garlic. Add bacon, onions, and green pepper to frying pan and sauté until tender; add garlic towards the end so it doesn't burn. When these ingredients are tender, do not drain bacon grease. Add vinegar to the pan until it is about 1 inch deep in the pan. Bring to a simmer and start adding sugar until mixture becomes a sweet/sour flavor. Be careful - the vinegar "fumes" can "choke" you, so stand back from the pan as you pour the vinegar. Simmer this mixture for about 10-12 minutes until the flavors blend. Watch closely while simmering; you don't want the mixture to burn. Peel the potatoes and cut into bite-size pieces. Put the potatoes back in the bowl. Pour cooked mixture over potatoes and mix thoroughly and gently with two large spoons. Place mixture in metal pan and put in warm oven or gently cook in frying pan. Mix each serving to get full favors. Serve warm and enjoy! Yummy!

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.

GRANDMA VERA'S GERMAN POTATO SALAD RECIPE

Steps:

• Boil potatoes and drain, set aside to cool.
• Fry bacon, reserve 4 Tbsp of the drippings.
• Fry diced onion in drippings until soft.
• Stir into the dripping the flour and stir well until brown.
• Add to browned mixture your water, vinegar and sugar.
• Stir fast so it does not lump up on you. It should get bubbly and thicken up.
• Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
• You can add sliced up green onions on top if you would like.
• The sauce is easily doubled if you like it saucier.
• * I use splenda instead of sugar and it works great.

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.

GRANDMA FLO'S GERMAN POTATO SALAD

Steps:

• Cook potatoes until tender but not mushy.
• Peel and dice into a large bowl.
• Add the onion, vinegar, sugar, salt and pepper.
• Mix together and set aside for one hour.
• Brown the bacon until crisp, pour off half the grease.
• Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
• When the bacon and half & half is all foamy pour over potato mixture and stir.
• Serve this at room temperature or just a slight bit warm.
• DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.

GRANDMA'S CLASSIC POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool to room temperature., Meanwhile, in a small heavy saucepan, combine flour, sugar, salt, mustard and pepper. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and cool completely. Gently stir in vinegar., Chop and set aside 1 hard-boiled egg; chop the remaining hard-boiled eggs. In a large bowl, combine the potatoes, celery, onion and eggs; add dressing and stir until blended. Refrigerate until chilled. Garnish with reserved chopped egg and, if desired, sliced green onions.