Simple German Potato Salad 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.

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.

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.

SIMPLY GERMAN POTATO SALAD

Steps:

• In a heavy skillet fry the bacon until crisp. Remove and set aside to drain reserving 1 slice to make bacon curls. To make the bacon curl: Partially cook bacon, cut into 3rds and roll each piece into a curl. Secure with a toothpick, return to pan and continue to cook until crisp, turning as needed for even cooking. Allow to cool, remove toothpick and use as garnish. The other 5 slices can be cooled and then crumbled.
• Measure the bacon fat. A total of 4 tablespoons fat or oil will be needed. If needed, add enough olive oil to bacon fat to equal 4 tablespoons. To the same skillet add 2 tablespoons bacon fat/oil and warm over medium heat. Add in the potatoes and red bell pepper. Season with salt and pepper to taste. Cover and cook for 15 minutes or until cooked through. If the potatoes begin to stick, stir in a small amount of water.
• When done pour the potatoes and bell pepper into a bowl. Return the remaining 2 tablespoons reserved fat to the skillet and whisk in the flour, sugar and celery seed. Cook over medium heat until flour is lightly browned.
• Stir in white wine vinegar and 2/3 cup water. Cook until mixture is thick and bubbly. Remove from heat and fold in diced potato mixture. Crumble bacon and add to pan along with chopped egg and sliced green onions. Toss gently to coat.
• Garnish with bacon curls. Serve warm or room temperature.

HOT GERMAN POTATO SALAD III

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.