Grandma Veras German Potato Salad Recipes

Steps:

• Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
• Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
• Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
• Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.

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.

Steps:

• 1. Wash potatoes and place on paper plate and microwave for 8-10 minutes (you can peel or leave the skin on). When done cut in half lengthwise then in half lengthwise again and then cut each piece in thirds.
• 2. Place pieces in a medium bowl. Fry bacon pieces in skillet, stirring until cooked and crispy. Pour the cooked bacon pieces and all the drippings over the potatoes (I know, but you will love it this way - it's not like you will eat it like this every day).
• 3. Add the diced onion over bacon and potatoes. Next: Combine the remaining ingredients in a measuring cup and whisk to combine. Pour mixture over the ingredients in the bowl. Fold and mix to coat everything evenly. Cover and leave at room temperature. Do not chill. Stir again just before serving. If you have leftovers; store in fridge and heat slightly in microwave then stir to coat potatoes with the bacon drippings that have liquefied in the microwave.

Steps:

• Dice (and peel if desired) potatoes. Combine with onion in slow cooker and cover with water. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours. Remove from cooker, drain and return to slow cooker.
• Cook bacon in a skillet over medium heat. Stir in flour, sugar, mustard, salt and pepper. Mix well. Add vinegar and water. Cook for several minutes or until thickened. Pour over potatoes and onions. Turn control to high. Cover and cook for 30 to 40 minutes or until mixture is hot.

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.