Simply German Potato Salad Recipes

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 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.

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:

• In a heavy skillet fry the bacon until crisp. Remove and set aside to drain reserving 1 slice to make bacon curls. To make the bacon curl: Partially cook bacon, cut into 3rds and roll each piece into a curl. Secure with a toothpick, return to pan and continue to cook until crisp, turning as needed for even cooking. Allow to cool, remove toothpick and use as garnish. The other 5 slices can be cooled and then crumbled.
• Measure the bacon fat. A total of 4 tablespoons fat or oil will be needed. If needed, add enough olive oil to bacon fat to equal 4 tablespoons. To the same skillet add 2 tablespoons bacon fat/oil and warm over medium heat. Add in the potatoes and red bell pepper. Season with salt and pepper to taste. Cover and cook for 15 minutes or until cooked through. If the potatoes begin to stick, stir in a small amount of water.
• When done pour the potatoes and bell pepper into a bowl. Return the remaining 2 tablespoons reserved fat to the skillet and whisk in the flour, sugar and celery seed. Cook over medium heat until flour is lightly browned.
• Stir in white wine vinegar and 2/3 cup water. Cook until mixture is thick and bubbly. Remove from heat and fold in diced potato mixture. Crumble bacon and add to pan along with chopped egg and sliced green onions. Toss gently to coat.
• Garnish with bacon curls. Serve warm or room temperature.

Steps:

• Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
• Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
• Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.