Vegetarian 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 into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• Put potatoes into a large bowl; add onion and stir.
• Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
• Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
• Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Steps:

• In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
• Drain the potatoes in a colander and peel while they are as hot as you can handle.
• Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
• Drizzle one-third of the oil over them, then one-third of the vinegar.
• Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
• Sprinkle the salad with the paprika.
• Cool to room temperature, then cover and refrigerate at least overnight.
• Turn the container over for several hours so the juices permeate the potatoes.
• When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.