Warmer Kartoffelsalat Hot Potato Salad Recipes

WARMER KARTOFFELSALAT (HOT POTATO SALAD)

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.

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

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.

WARMER KARTOFFELSALAT (HOT GERMAN POTATO SALAD)

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.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

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.