Grandma Garstangs German Potato Salad Recipes

OLD FASHIONED POTATO SALAD RECIPE

Steps:

• Clean the potatoes and boil them with the peel on. Boil them until the peel begins to crack, that's how you'll know they're done.
• Drain the potatoes and set them aside to cool until you can handle them.
• Hard boil the 18 eggs, and then remove them from the water until they're cool. This step can also be done in advance if you want to save some waiting time for them to cool.
• Peel the potatoes, then chop them into bite size pieces (about 1 inch cubes). Place the chopped potato in a very large bowl.
• Once the boiled eggs have cooled enough to peel, chop them into small pieces. Add the chopped pieces to the potatoes.
• Chop the onion and the pickles into very small, minced pieces. Grandma always made us do this by hand, but you can do it with a food chopper if you're pressed for time.
• Add the pickles and the onions to the potatoes and eggs.
• Add in and mix the miracle whip, mayo, yellow mustard, and salt and then use a large spoon to mix until it's all incorporated.
• Cover the potato salad and place it in the fridge for 24 hours, or overnight if you waited til last minute.
• If the potato salad seems very dry the next day, it's because the potatoes absorbed some of the liquid. Add up to half a cup more of miracle whip or mayo (whatever you prefer) to help re-moisten it.

GRANDMA'S CREAMY POTATO SALAD

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 and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

GRANDMA'S GERMAN POTATO SALAD RECIPE

Steps:

• Fry the bacon in a deep skillet until brown and crispy on both sides. Remove them from the pan and set them aside.
• Next, add the onions to the bacon grease and cook them until they are browned.
• Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil.
• Now you can add the potatoes and the parsley.
• Crumble half of the bacon in the pan and continue heating for about 5 minutes.
• Transfer to a serving dish of your choice and crumble the remaining bacon on the top before serving hot.

GRAMMY'S GERMAN POTATO SALAD

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.

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

GRANDMA'S PRESSURE COOKER HOT GERMAN POTATO SALAD

Steps:

• Working in batches, cook bacon in pressure cooker set to Sauté on Normal (medium) until crisped, about 4 minutes per batch. Press Cancel and remove bacon to a paper towel-lined plate. Chop bacon when cool. Drain fat from pot and return to pressure cooker base. Whisk vinegar, water, sugar, mustard, parsley, salt, and ground black pepper together in a bowl. Place chopped bacon, potatoes, and onions in pressure cooker pot and pour vinegar mixture over the top. Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High for 6 minutes. Turn steam vent handle to Venting to quick-release pressure. Transfer potato salad to a serving bowl and garnish with fresh parsley. Serve hot.

TRADITIONAL GERMAN WARM POTATO SALAD

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, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
• Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

GREAT GRANDMA'S GERMAN POTATO SALAD

Steps:

• 1. Wash potatoes and place on paper plate and microwave for 8-10 minutes (you can peel or leave the skin on). When done cut in half lengthwise then in half lengthwise again and then cut each piece in thirds.
• 2. Place pieces in a medium bowl. Fry bacon pieces in skillet, stirring until cooked and crispy. Pour the cooked bacon pieces and all the drippings over the potatoes (I know, but you will love it this way - it's not like you will eat it like this every day).
• 3. Add the diced onion over bacon and potatoes. Next: Combine the remaining ingredients in a measuring cup and whisk to combine. Pour mixture over the ingredients in the bowl. Fold and mix to coat everything evenly. Cover and leave at room temperature. Do not chill. Stir again just before serving. If you have leftovers; store in fridge and heat slightly in microwave then stir to coat potatoes with the bacon drippings that have liquefied in the microwave.

GRANDMA JEAN'S POTATO SALAD

Steps:

• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.

GRANDMA'S GERMAN POTATO SALAD RECIPE - (4.5/5)

Steps:

• Begin by preparing your vegetables. Peel the potatoes and dice them. Next, dice the onion and chop the parsley. Put the potatoes in a pot with enough water to cover them completely. Cook for about 10 minutes or until tender. Drain them and set them aside to cool down. Next you want to fry the bacon in a deep skilled. Allow to cook until brown and crispy on both sides and remove them from the pan. Set them aside with the potatoes. Next, you want to add the onions to the bacon grease and cook them until they are browned. Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil. Now you can add the potatoes and the parsley. Crumble half of the bacon in the pan and continue heating for about 5 minutes. Take your salad and put it in a serving dish. Crumble the remaining bacon over the top and serve hot.

GRANDMA FLO'S GERMAN POTATO SALAD

Steps:

• Cook potatoes until tender but not mushy.
• Peel and dice into a large bowl.
• Add the onion, vinegar, sugar, salt and pepper.
• Mix together and set aside for one hour.
• Brown the bacon until crisp, pour off half the grease.
• Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
• When the bacon and half & half is all foamy pour over potato mixture and stir.
• Serve this at room temperature or just a slight bit warm.
• DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.

GRANDMA VERA'S GERMAN POTATO SALAD RECIPE

Steps:

• Boil potatoes and drain, set aside to cool.
• Fry bacon, reserve 4 Tbsp of the drippings.
• Fry diced onion in drippings until soft.
• Stir into the dripping the flour and stir well until brown.
• Add to browned mixture your water, vinegar and sugar.
• Stir fast so it does not lump up on you. It should get bubbly and thicken up.
• Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
• You can add sliced up green onions on top if you would like.
• The sauce is easily doubled if you like it saucier.
• * I use splenda instead of sugar and it works great.

GRANDMA GARSTANG'S GERMAN POTATO SALAD

Steps:

• Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning.
• Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it.
• While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside.
• While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds.
• Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain.
• Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done.
• While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover.
• After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot.
• Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.