Best Next Generation German Potato Salad Recipes

GERMAN POTATO SALAD

Steps:

• Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
• Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
• While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
• Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
• Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
• Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
• Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.

NEXT-GENERATION GERMAN POTATO SALAD

Steps:

• Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute the onion, celery and green pepper until tender. Stir in the flour, sugar, salt and pepper until blended. Combine water and vinegar; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Pour dressing over potatoes. Add bacon and toss to coat. Serve warm or at room temperature. Refrigerate leftovers.

DELUXE GERMAN POTATO SALAD

Steps:

• In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender., In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. , In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.