Berghoff Restaurant German Potato Salad Recipes

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.

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.

Steps:

• Combine all the dressing ingredients in a small bowl and whisk thoroughly.
• Cover and let stand for at least 2 hours.
• Gently toss hot potatoes with bacon and scallions.
• Stir in dressing and toss to coat evenly.
• Cover and refrigerate at least 4-6 hours, or overnight.
• To serve warm, heat in microwave.

Steps:

• Quarter potatoes length wise anc cut them crosswise into 1/2 inches pieces. Boil potatoes until tender about 10-15 minute Cook bacon until crispy, drain. Reserve the drippings.
• Put drippings in skillet add the onion and celery, cook the mixture over low heat stirring until the onion is softened. add the sugar, flour and celery seeds cooking form about 30 seconds. Stir in the mustar, vinegar and 1/2 cup water, bring mixture to a boil. and then simmer for 2 minute or until thick. Season the dresing with salt and pepper, pour over the potatoes and stir in the eggs, pickles, bacon, and scallion greens. Serve warm.

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; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.