Time 55m Number Of Ingredients 7 Steps:
Boil the potatoes in salted water for 15-20 minutes (depending on their size) until soft. Do not over boil. Let them cool down a bit and peel the skins. Slice in thick semi-circles or quarter-circles (again depending on the size of the potatoes). Place the slices in a deep bowl. In a large sauce pan saute the onion in the vegetable oil until soft. Add the vinegar, the vegetable broth and the mustard and stir to combine. Bring to boil and immediately after that pour the hot marinade over the potatoes. Season with salt and pepper. Stir gently, making sure that all slices are coated in marinade and let sit for at least 15-20 minutes. (The potatoes will acquire the landmark creamy coating of Kartoffelsalat and absorb the flavors of the hot marinade). Serve the potato salad as is (taste first to determine if additional seasoning is needed) or fold in other ingredients to customize.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some. While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon. Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Time 2h30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Add scrubbed potatoes, water, salt, and caraway seeds to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through. Rinse cooked potatoes with cold water. Set aside and let them cool. Peel potatoes and cut into thin slices. Add potato slices to a salad bowl. Peel and chop onions. Fold into the potato slices. In a separate bowl mix the chicken broth, vinegar, sugar, and oil. Add salt and pepper to taste. Pour over the potatoes and gently fold into potato mixture. Allow to sit and marinate for 2 hours. Fold parsley into potato salad. Cut bacon into small pieces and fry in a frying pan until crispy. Pour bacon and optionally the grease over the potato salad. Serve salad immediately.
Time 2h8m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
Time 1h48m Yield 6 Number Of Ingredients 18 Steps:
Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices. Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic. Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes. Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Boil the potatoes, slice while still warm and add broth. Mix vinegar with salt, pepper and sugar. Sugar and salt should be dissolved before adding the oil. Add marinade to the potatoes. Add onions and finally the melted butter. Garnish with chives or parsley. If you want to add cucumber, thinly slice them and salt. Drain before adding to the salad.
Time 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook. Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight). Peel cooled potatoes, slice, then place in a large bowl. Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not burn the bacon and do not drain the fat in the skillet. Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl. Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
Time 40m Yield 8 Number Of Ingredients 7 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.
