The Best Evergerman Potato Salad Recipes

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.

THE BEST POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
• Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove 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 potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

THE BEST GERMAN STYLE POTATO SALAD

Steps:

• Put vinegar, water, salt and sugar into small saucepan.
• Heat well, but do not boil.
• Pour over combined potatoes, onion, bacon bits, add oil.
• Stir occasionally.
• Mixture thickens as it stands.
• Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.

THE BEST EVER~GERMAN POTATO SALAD

Steps:

• 1. Peel all of the potatoes, cook until done, but not mushy. You want them to be a little firm, but not undercooked. Cool down so you can hold them to cut them into chunks like in roast. I cut the potatoes in long halves and then cut into the chunks.
• 2. Put the vinegar, sugar and 1st Water ingredients in a medium saucepan. Bring to a rolling boil. Stir frequently. Turn off the heat. In a separate measuring cup or a tall cup, mix the 1/2c Flour "or" Cornstarch with the 1 tbsp water to start out with and add little amounts of water to the mixture to make it a gravy type of consistency. You don't want this too runny. Then once mixed add it to the saucepan with the other ingredients. Stir well.
• 3. Cut up or snip with scissors the Bacon into 1/2 inch pieces and fry until crispy. Save the grease. Chop up the onion.
• 4. Put Potatoes, onion, and Bacon into Large Mixing Bowl (It's Easier to mix together) pour sauce over everything in bowl. With the bacon grease add 4 to 6 tbsp, salt and pepper to taste and again stir. Transfer the mixture into the Crock Pot and put it on high for the 1st hour or you see it bubbling and then turn on low. It needs to all soak in the potatoes. I give it at least 1 1/2 to 2 hrs. Then Serve and enjoy! It really taste great the next day reheated!

GERMAN POTATO SALAD

Steps:

• Boil the potatoes whole, without peeling, until fork tender. Drain and allow to cool until you can handle them. Slice as thin as you can into a large bowl. Set aside.
• In a large skillet, fry bacon until crisp. Remove to a paper towel-lined plate and reserve the bacon grease in the skillet. Crumble bacon on top of the potatoes in the bowl.
• Saute onions in bacon grease over medium heat until tender. Remove skillet from heat and stir in the water, vinegar, sugar, and flour (add flour a little at a time to your liking, you can always add a little more later). Also, add salt and pepper to taste (I start with 1 tsp of salt and 1 tsp of pepper).
• Return to heat and bring just to a boil while stirring constantly. Boil for one minute, while still stirring. Remove from heat and pour over the bacon and potatoes. Carefully stir until well coated and serve warm.

GERMAN POTATO SALAD

Steps:

• Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
• Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.