Mamas German Hot Potato Salad Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 18-21 minutes. Drain; cool slightly. Peel and thinly slice. Whisk oil, vinegar, salt and pepper. Add potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.

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:

• Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

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.

Steps:

• 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
• 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
• 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

Steps:

• Premeasure vinegar, water, sugar, salt and pepper and set aside for later use.
• Boil peeled potatoes until done but firm, not mushy. Drain off water and remove potatoes from hot pan to avoid overcooking the potatoes in the pan that is still hot.
• Let potatoes cool on a plate.
• In a large skillet, fry bacon until crisp and golden brown. Remove bacon and set aside on paper towel to drain. Retain 1/2 cup plus 3 tablespoons of the bacon fat after frying the bacon. Set aside.
• Beat 5 eggs well and set aside in the refrigerator until ready to use.
• Reheat 3 tablespoons of the retained bacon fat in the same skillet you fried the bacon.
• Fry the diced onions in the bacon fat until onions are part way translucent.
• When onion is half done but not fully soft, remove from frying pan and set aside.
• Temporarily remove skillet with residual bacon drippings from heat.
• The assembly from here on will go fast.
• In final serving dish where you have your sliced potatoes, add and distribute evenly the onions over potatoes. Set aside potatoes and onions for now.
• Reheat skillet to medium high heat and add back 1/2 cup bacon fat to the skillet over medium-high heat.
• Remove beaten eggs from refrigerator and have ready the liquid ingredients (water and vinegar) and dry ingredients (sugar, salt and pepper). You will need them for next step.
• When bacon fat is hot stir in the vinegar and water. Keep stirring while the liquid heats up, and as it is heating, add the sugar. Keep stirring to dissolve the sugar and to heat the liquid uniformly.
• You now have done all but the final step and have your salad dressing base ready to add the egg.
• Reduce heat to medium and stirring vigorously whisk in, a little at a time, the already beaten eggs, working egg into the hot liquid. Don't do it too fast or the egg will coagulate.
• Finally continue to stir, and again reduce heat under dressing to between medium and low (high simmer) and continue to stir until the dressing reduces and thickens, taking on the consistency of thin mayonnaise.
• Add salt and pepper; stir.
• To the potatoes and onions in the serving platter, put back bacon bits over the top of the potatoes.
• Pour hot dressing over the potatoes. onion and bacon in the serving dish.
• Toss all lightly to coat, without excessively breaking the potatoes.
• Serve immediately.
• Excellent served with juicy steaming links of boiled polish sausage.