Gramma Bonitzs German Potato Salad Recipes

Steps:

• Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
• Fry onion and celery in reserved fat until onion is transparent.
• While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
• AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
• Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
• Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
• Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
• Return bacon to skillet with onion and celery pieces.
• Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
• Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
• Pour sauce (bacon, onion, etc.) over vegetables in bowl.
• Serve while warm or keep warm in a crockpot.
• Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.

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:

• Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
• Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

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.

Steps:

• Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
• While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
• In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
• In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.