German Potato Salad Wturkey Kielbasa Or Little Smokies Recipes

GERMAN POTATO SALAD WITH KIELBASA

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender, about 15 to 18 minutes.
• Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
• Heat in a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Add the red onion and sauté until just tender, about 5 minutes. Add the vinegar and stock and turn off the heat.
• Preheat grill pan or a large nonstick skilled over medium-high heat. Drizzle the sliced kielbasa with a bit of olive oil and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot and crisp on the edges.
• Drain the potatoes and return to the hot pot. Fold the onion mixture inches Add the bacon, parsley, salt, and pepper. Drizzle in the remaining olive oil and add the cooked kielbasa.

GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

TRADITIONAL GERMAN POTATO SALAD

Steps:

• Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
• While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
• Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
• Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
• Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

GERMAN POTATO SALAD WITH KIELBASA

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot and cover with water. Bring to a boil, add the salt, and boil the potatoes until just fork tender, 15 to 18 minutes.
• Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
• Heat a medium skillet over medium-high heat and add 2 tablespoons of the EVOO (twice around the pan). Add the red onion and sauté until just tender, 5 minutes. Add the kale in small bunches until all is wilted down. Add the vinegar and stock and turn off the heat.
• Preheat a grill pan or a large nonstick skillet over medium-high heat. Drizzle the sliced kielbasa with a bit of EVOO and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot through and crisp at the edges.
• Drain the potatoes and return to the hot pot. Fold in the onion and kale mixture. Add the bacon, parsley, salt, and pepper, drizzle in the remaining tablespoon of EVOO, and fold in the cooked kielbasa.

GERMAN KIELBASA AND POTATOES

Steps:

• Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
• Cook at a medium boil till barely tender, 15 to 18 minutes.
• Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
• You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
• Saute the onions in the dripping over medium-low heat until golden.
• Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
• Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
• Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
• Cut sausage into 1-2 inch slices and briefly sauté in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
• Add sausage slices to skillet and turn gently to coat evenly.
• Chop bacon to desired size (not too small) and add to skillet.
• Sprinkle with fresh parsley and serve hot or warm.

AUTHENTIC GERMAN POTATO SALAD

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.

GERMAN POTATO SALAD W/TURKEY KIELBASA OR LITTLE SMOKIES

Steps:

• 1. Wash potatoes; peel and cut into eighths. Place potatoes in a large cooking pot and cover with water. Bring to a boil and cook for 10 min.
• 2. While potatoes are boiling, mix together flour, sugar, salt, pepper, and celery seed. in a 2 cup measuring cup, mix the water and vinegar.
• 3. Drain potatoes, place back in cooking pot; set aside.
• 4. In a large skillet, fry bacon until crisp; remove and drain. cook and stir onion in bacon drippings until tender and golden brown. stir in flour mixture. Cook over low heat stirring until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly.
• 5. Add kielbasa or smokies. Boil and stir 1 min. Crumble bacon over potatoes; pour meat mixture over potatoes and bacon. Stir until well coated.