Microwave German Potato Salad Recipes

Steps:

• Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water. , In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Wash and pierce potatoes all over with fork. Microwave on paper toweling for 7 minutes. Turn over and microwave for another 7-8 minutes. Remove from microwave and set aside to cool.
• Slice bacon into 1/4 inch pieces and distribute around a flat casserole dish. Microwave for 2-4 minutes until bacon is about half cooked. Add onion and celery, stirring to coat with the bacon grease. Continue cooking, stirring after every minute, until veggies are soft.
• Stir together water, vinegar, sugar, salt, pepper and flour until no lumps remain. Add to cooked bacon in dish and microwave for 1-1/2 minutes. Stir thoroughly. Keep microwaving and stirring every minute until the sauce becomes thick.
• Remove skin from potatoes, cut into 1/2 inch pieces and add to sauce. Add parsley and stir well, but gently, so the potatoes don't fall apart too much.

Steps:

• 1. Pierce potatoes with fork and cook according to your micro wattage, about 20 mins. Set aside. Place bacon in 2-quart casserole dish, cover with paper towel and cook on high until crisp, according to your microwave, 6 to 8 mins. Remove from dish and set aside. Reserve 4 Tbs drippings. Add onion to drippings. Cook on high 2 mins. Add flour, stir. Cook on high 1 min or until onion is transparent. Stir in remaining ingredients. Cook on high 4 to 5 mins, or until mixture thicken. Peel and slice potatoes. Add to hot mixture. Stir to coat potatoes with sauce. Crumble bacon ocer top. 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:

• Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
• Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.

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.