Bavarian German Potato Salad Recipes

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.

Steps:

• Slice and cook potatoes, place in serving bowl.
• Slice radishes and cucumbers, pour over potatoes in serving bowl.
• chop onion, fry with butter and flour in small fry pan.
• Add cider vinegar and water, allow to thicken.
• Pour hot onion & liquid mixture over potatoes, cucumber and radish, stir together.
• Add salt and pepper to taste.

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.

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.

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.