The Best Evergerman Potato Salad Recipes

Steps:

• Put vinegar, water, salt and sugar into small saucepan.
• Heat well, but do not boil.
• Pour over combined potatoes, onion, bacon bits, add oil.
• Stir occasionally.
• Mixture thickens as it stands.
• Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.

Steps:

• 1. Peel all of the potatoes, cook until done, but not mushy. You want them to be a little firm, but not undercooked. Cool down so you can hold them to cut them into chunks like in roast. I cut the potatoes in long halves and then cut into the chunks.
• 2. Put the vinegar, sugar and 1st Water ingredients in a medium saucepan. Bring to a rolling boil. Stir frequently. Turn off the heat. In a separate measuring cup or a tall cup, mix the 1/2c Flour "or" Cornstarch with the 1 tbsp water to start out with and add little amounts of water to the mixture to make it a gravy type of consistency. You don't want this too runny. Then once mixed add it to the saucepan with the other ingredients. Stir well.
• 3. Cut up or snip with scissors the Bacon into 1/2 inch pieces and fry until crispy. Save the grease. Chop up the onion.
• 4. Put Potatoes, onion, and Bacon into Large Mixing Bowl (It's Easier to mix together) pour sauce over everything in bowl. With the bacon grease add 4 to 6 tbsp, salt and pepper to taste and again stir. Transfer the mixture into the Crock Pot and put it on high for the 1st hour or you see it bubbling and then turn on low. It needs to all soak in the potatoes. I give it at least 1 1/2 to 2 hrs. Then Serve and enjoy! It really taste great the next day reheated!

Steps:

• Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
• While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
• In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
• In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.

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.