Time 20m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 2h5m Yield 8 servings Number Of Ingredients 10 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.
Time 40m Yield 4 servings Number Of Ingredients 8 Steps:
Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Time 50m Yield 4 Number Of Ingredients 9 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.
Yield Serves 8 to 10 Number Of Ingredients 8 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.
Time 1h Yield 12 Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. Saute onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Time 1h Yield 6 Number Of Ingredients 8 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.
Time 25m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.
Time 50m Yield 8 servings. Number Of Ingredients 11 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.
Time 50m Number Of Ingredients 11 Steps:
Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes. Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2). Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3) Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Time 45m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Time 30m Yield 12 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In a large bowl, toss bacon with potatoes and onion; set aside. In the drippings, combine flour and sugar. Combine water, vinegar, salt and pepper; stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm.
Time 45m Yield 2 1/2 lbs Number Of Ingredients 9 Steps:
Boil peeled or skins-on (according to your preference) potatoes in water and bouillon for 15-20 minutes. (This may take longer if you are at high altitude). Don’t let them get too soft - a fork should go in but the potatoes should not fall apart. Fry bacon and crumble bacon into small pieces. Dice the white onion and fry it in the bacon grease. Chop the potatoes into cubes. Mix the bacon, white onion, oil, mustard, and vinegar together in a bowl that will be large enough to hold your potatoes. Chop the green onions. Toss the cooled potatoes in your sauce along with the green onions. Sprinkle with parsley, salt and pepper to taste.
Time 50m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Fry bacon, remove and place on paper towels to drain. Crumble bacon when cool and set aside. DO NOT EMPTY GREASE FROM PAN. Place onion in bacon grease and cook until tender. In a small bowl, combine worcestershire sauce, salt, mustard, vinegar, cayenne pepper, water, and sugar. Add flour to hot bacon grease/onion mixture and stir well. Slowly add sauce mixture from small bowl while stirring. Cook on medium low until bubbly and sauce thickens some. Add in the bacon and potatoes and toss gently to coat with sauce mixture. Pour into serving dish and sprinkle with black pepper and paprika. Serve hot and enjoy!
More about “authentic german potato salad recipes”
Time 1h30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock. Whisk the oil with the vinegar, mustard, sugar, salt and pepper. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size. Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. It is best only lightly chilled so remove at least half an hour before serving. Check the seasoning and serve.
