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 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.
