German Potato Salad Microwave Recipes

Steps:

• Wash and pierce potatoes with fork.
• Place on paper towel and micro on high 10/12 minutes.
• Turn over and rearrange after 4 minutes or until tender.
• Remove from micro and cool slightly.
• Peel potatoes and slice into 1/8 inch slices for about 4 cups.
• Cut bacon in small pieces and place in 2 qt casserole.
• Cover with paper towel and micro on high 6 minutes stirring after 3 minutes, until crisp.
• Set bacon aside on paper towels to drain.
• Stir flour, sugar and seasonings into bacon fat in casserole dish until smooth.
• Micro on high 1-2 minutes until bubbly stirring after 1 minute.
• Add water and vinegar to flour mixture.
• Micro on high 4 minutes until mixture boils and thickens stirring after 1 minute.
• Remove from oven and stir until smooth.
• Add potatoes and bacon, stirring gently so potatoes hold their shape.
• Cover casserole and let stand until ready to serve.

Steps:

• 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
• 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
• 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

Steps:

• Wash and pierce potatoes all over with fork. Microwave on paper toweling for 7 minutes. Turn over and microwave for another 7-8 minutes. Remove from microwave and set aside to cool.
• Slice bacon into 1/4 inch pieces and distribute around a flat casserole dish. Microwave for 2-4 minutes until bacon is about half cooked. Add onion and celery, stirring to coat with the bacon grease. Continue cooking, stirring after every minute, until veggies are soft.
• Stir together water, vinegar, sugar, salt, pepper and flour until no lumps remain. Add to cooked bacon in dish and microwave for 1-1/2 minutes. Stir thoroughly. Keep microwaving and stirring every minute until the sauce becomes thick.
• Remove skin from potatoes, cut into 1/2 inch pieces and add to sauce. Add parsley and stir well, but gently, so the potatoes don't fall apart too much.

Steps:

• 1. Pierce potatoes with fork and cook according to your micro wattage, about 20 mins. Set aside. Place bacon in 2-quart casserole dish, cover with paper towel and cook on high until crisp, according to your microwave, 6 to 8 mins. Remove from dish and set aside. Reserve 4 Tbs drippings. Add onion to drippings. Cook on high 2 mins. Add flour, stir. Cook on high 1 min or until onion is transparent. Stir in remaining ingredients. Cook on high 4 to 5 mins, or until mixture thicken. Peel and slice potatoes. Add to hot mixture. Stir to coat potatoes with sauce. Crumble bacon ocer top. Serve warm.

Steps:

• Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

Steps:

• Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water. , In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour 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:

• 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.