Microwave German Potato Salad Recipes

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 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:

• 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:

• 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:

• 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:

• In a large skillet, fry bacon until crisp; remove and set aside.
• Drain all but 2 tablespoons of drippings; cook onion until tender.
• Stir in flour, blend well.
• Add vinegar and water; cook and stir until bubbly and slightly thick.
• Add sugar and stir until it dissolves.
• Crumble bacon; gently stir in bacon and potatoes.
• Season to taste with salt and pepper.
• 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:

• Place potatoes and water in 3-qt microwave-safe casserole; cover.
• Microwave on HIGH 16-18 minutes or until tender, stirring after 9 minutes. Drain.
• Add remaining ingredients; mix well. Refrigerate.