Circa 1972 German Potato Salad Ala Family Circle Recipes

CIRCA 1972 GERMAN POTATO SALAD, ALA FAMILY CIRCLE

Steps:

• In a large frying pan, saute bacon pieces until crisp; remove to paper towels to drain.
• In same pan, cook potatoes in the drippings, following label directions for pan-frying.
• Drain potatoes on paper towels; reserve pan drippings.
• Cut potatoes into bite-size pieces and place in a large salad bowl along with the bacon and the celery; toss gently.
• Pour off all bacon drippings, then return 2 tbsp to the skillet.
• Whisk in remaining ingredients and bring to a boil, reduce heat and simmer for one minute.
• Pour over potato mixture, toss to mix well, and serve warm.

AUTHENTIC GERMAN POTATO SALAD

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.

GERMAN POTATO SALAD

Steps:

• Allow 1 hour cooling time at end of recipe!
• Boil the potatoes in their skins for about 15 minutes, checking to ensure they are just done but not falling apart.
• Meanwhile make the sauce by adding all the other ingredients together in a big mixing bowl.
• When you taste the sauce it should be quite vinegary and salty - adjust to achieve this taste by adding more vinegar if too bland or more mayonnaise if too acidic. Remember: The potatoes will soak up most of the liquid, the salt and the vinegar.
• Drain the potatoes and while still hot (use kitchen gloves) cut into half inch (1.5 cm) slices, peeling potatoes only if you used new potatoes or have a phobia about skins.
• Add sufficient sauce to achieve a wet look, mix under and leave to cool.
• Before serving taste again and add more sauce or adjust taste if needed.
• Serve with Frankfurter Sausages, Beefburgers or serve with Bar-be-ques.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

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, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.