Warmer Kartoffelsalat Hot Potato Salad Recipes

Steps:

• Peel potatoes and slice paper thin.
• Saute bacon slowly in a frypan, then drain on paper towels.
• Saute onion in bacon fat until golden brown.
• Blend in flour, sugar, salt, celery seeds, and pepper.
• Cook over low heat, stirring until smooth and bubbly.
• Remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil for 1 minute.
• Carefully stir in the potatoes and crumbled bacon bits.
• Remove from heat, cover and let stand until ready to serve.

Steps:

• 1. Peel potatoes and slice paper thin. Saute bacon slowly in a frying pan, then drain on paper towels. Saute onion in bacon fat until golden brown.
• 2. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar.
• 3. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
• Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

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:

• Cut potatoes into bite sized pieces.
• In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
• In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
• In large bowl toss potatoes, parsley and broth mixture until evenly coated.
• **this can be made ahead and slightly warmed in the microwave.