Moms German Potato Salad Recipes

Steps:

• Preheat oven to 350 degrees.
• Place potatoes in a casserole dish, season with salt and pepper.
• Cut bacon into smallish pieces.
• Brown in a large skillet.
• Remove bacon with a slotted spoon, and place on top of potatoes.
• DO NOT drain skillet!
• In skillet add the onion, vinegar, water, flour and sugar.
• Mix well, bring to a boil and stir until thickened.
• Place sauce mix over bacon and potatoes.
• Mix well.
• Bake for 30 minutes.

Steps:

• Boil potatoes until just tender when poked with a fork, but not too soft.
• When potatoes are cool, peel and slice thin.
• Add salt, pepper, and celery salt to taste.
• Add chopped onion; set aside.
• Fry bacon slowly in skillet until crisp; crumble when cool.
• In separate bowl, combine vinegar, water, and sugar.
• Add liquid to bacon in skillet.
• Blend in flour and additional salt, pepper, and celery salt to taste.
• Add potatoes and warm through.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

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, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
• Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
• Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
• Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Steps:

• 1. Cook potatoes in boiling salted water until tender. Cool slightly, peel and slice thin into a large bowl. Add onions, celery seed, salt and pepper. Mix lightly and keep warm. Cook bacon crisp, drain on paper towel. Mix vinegar, sugar, water and bacon drippings. Beat egg, then add mixture very slowly, beating constantly. Pour over potatoes, add bacon and parsley. Mix lightly and serve warm.

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.