German Potato Salad With Chopped Ham Recipes

Steps:

• Cook potatoes in boiling salted water until just tender, about 20 minutes.
• While potatoes are cooking, heat pan over medium heat and add oil. When oil is hot, add sliced ham and cook until lightly browned with crispy, golden edges, about 5 minutes.
• Drain potatoes and allow to cool slightly. While still warm, gently mix potatoes in large bowl with all other ingredients. Taste for seasoning.

Steps:

• Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
• Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
• Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
• Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.

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:

• 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.

Steps:

• In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• In a heavy skillet fry the bacon until crisp. Remove and set aside to drain reserving 1 slice to make bacon curls. To make the bacon curl: Partially cook bacon, cut into 3rds and roll each piece into a curl. Secure with a toothpick, return to pan and continue to cook until crisp, turning as needed for even cooking. Allow to cool, remove toothpick and use as garnish. The other 5 slices can be cooled and then crumbled.
• Measure the bacon fat. A total of 4 tablespoons fat or oil will be needed. If needed, add enough olive oil to bacon fat to equal 4 tablespoons. To the same skillet add 2 tablespoons bacon fat/oil and warm over medium heat. Add in the potatoes and red bell pepper. Season with salt and pepper to taste. Cover and cook for 15 minutes or until cooked through. If the potatoes begin to stick, stir in a small amount of water.
• When done pour the potatoes and bell pepper into a bowl. Return the remaining 2 tablespoons reserved fat to the skillet and whisk in the flour, sugar and celery seed. Cook over medium heat until flour is lightly browned.
• Stir in white wine vinegar and 2/3 cup water. Cook until mixture is thick and bubbly. Remove from heat and fold in diced potato mixture. Crumble bacon and add to pan along with chopped egg and sliced green onions. Toss gently to coat.
• Garnish with bacon curls. Serve warm or room temperature.

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.

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.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside., Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes., When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.

Steps:

• Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.
• Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet.
• Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.
• Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.
• Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle.
• Cut potatoes into eighths and in a bowl combine with bacon.
• Keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
• Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
• Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

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:

• 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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
• Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
• Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, 20 to 35 minutes.

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.

Steps:

• Cook the potatoes with the jackets on by either boiling or in the microwave.
• When they have cooled enough to handle, remove the skins and dice into approximately 1/2" cubes.
• Place them into a large bowl and add the chopped celery.
• Chop the bacon and mince the garlic finely, and cook them together in a saute pan until the bacon has browned.
• Chop the onion and add to the bacon mixture. Saute over med-low heat stirring frequently until the onions start becoming translucent. If you are using dehydrated chopped onion, add it to the next step instead.
• Mix together the vinegar, sugar, beef stock, eggs, salt, pepper, mustard and pepper flakes in medium bowl or large measuring cup until the the eggs are well incorporated and the sugar is dissolved.
• Add to the pan with the bacon mixture. Cook and stir over medium heat until bubbling and thickened.
• Pour over the potatoes and mix together well.
• Serve now or later, hot or cold.

Steps:

• Boil your potatoes in hot salted water.
• Drain when just done(no mush here) and immediately add the onion.
• Then add your salad dressing.
• Toss until coated.
• Eat warm and enjoy.

Steps:

• In a saucepan, cook potatoes in boiling salted water until tender., Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm. , Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes. , Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.