Gramma Bonitzs German Potato Salad Recipes

GRAMMA BONITZ'S GERMAN POTATO SALAD

Steps:

• Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
• Fry onion and celery in reserved fat until onion is transparent.
• While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
• AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
• Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
• Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
• Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
• Return bacon to skillet with onion and celery pieces.
• Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
• Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
• Pour sauce (bacon, onion, etc.) over vegetables in bowl.
• Serve while warm or keep warm in a crockpot.
• Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.

OMA'S GERMAN POTATO SALAD

Steps:

• Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
• Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
• Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
• Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.

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.

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.

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.