Hot German Potato Salad Iii Recipes

Steps:

• Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
• Add potatoes and return to boiling point.
• Reduce heat.
• Cover and cook for 20 to 25 minutes or until tender; drain well.
• Cook bacon in medium skillet until crisp.
• Remove bacon from skillet and drain on paper towels.
• Cook and stir onion in bacon drippings until tender.
• Stir in flour, sugar, salt, celery seed, and pepper.
• Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute; remove from heat.
• Crumble bacon into hot mixture.
• Slice in the warm potatoes.
• Cook, stirring gently, to coat potatoes, until hot and bubbly.

Steps:

• In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
• Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
• Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

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:

• 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 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:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
• Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

Steps:

• Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

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:

• 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 in large bowl; set aside.
• Cook and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside.
• Add onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.

Steps:

• Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like).
• Fry bacon crisp and crumble.
• Sauté onion in the bacon grease, then remove.
• Pour out the grease, but don't wash the pan.
• In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper.
• Simmer for 5 minutes.
• Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!).
• Pour dressing on and toss.
• Let set all day to let flavors mingle.
• Heat in 350°F oven for about 15 minutes or until hot.

Steps:

• Fry bacon until crisp, add onions and cook until tender. Mix together flour, sugar, salt, celery seed, pepper, vinegar and water until smooth. Add to bacon and onion, simmering stirring until thickened. Add potatoes. Mix gently; heat through.