Traditionelle Deutsche Kartoffelsalat Recipes

Steps:

• 1. In a large saucepan, boil potatoes until just tender, about 15 minutes. Drain and set aside.
• 2. After frying the bacon, saute the chopped onion in the bacon grease. Remove onion from grease and add to the potatoes.
• 3. Add flour to bacon grease and stir until smooth.
• 4. Add vinegar, sugar, brown mustard, water, and salt and pepper to the mixture and simmer until mixed well.
• 5. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve while warm.

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, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Steps:

• Place unpeeled potatoes in cold salt water and bring to a boil.
• Boil gently until potatoes are tender, but still firm.
• Do not overcook.
• Pour off the boiling water and allow potatoes to cool until easy to handle.
• (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
• Peel cooled potatoes, slice, then place in a large bowl.
• Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
• Do not burn the bacon and do not drain the fat in the skillet.
• Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
• Pour this mixture over the sliced potatoes in the bowl.
• Add the green onions and the chives.
• Gently toss the potatoes so all ingredients are evenly blended.
• Taste and adjust seasonings, if necessary.