Healthified Hot German Potato Salad Recipe 55

HOT GERMAN POTATO SALAD III

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.

GERMAN POTATO SALAD

Steps:

• Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
• Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

"HEALTHIFIED" HOT GERMAN POTATO SALAD RECIPE - (5/5)

Steps:

• 1.In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices. 2.Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside. 3.Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened. 4.Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley. What is "Healthified"? We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. Nutrition Information: Nutrition Information: 1 Serving (1 Serving)Calories 170(Calories from Fat 30),Total Fat 3g(Saturated Fat 1/2g,Trans Fat 0g),Cholesterol 0mg;Sodium 260mg;Total Carbohydrate 31g(Dietary Fiber 4g,Sugars 4g),Protein 4g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

HOT GERMAN POTATO SALAD

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.

GERMAN POTATO SALAD HEIRLOOM RECIPE RECIPE - (4.4/5)

Steps:

• Slice the bacon and cook until crispy. Drain the bacon on a paper towel and save about 2 Tablespoons of the fat. Finely chop the cooked bacon and set aside. Finely dice the onion, parsley and fresh dill (dried dill is fine, too) NOTE: You want all of your ingredients to be prepped, because once you peel and slice the potatoes, you want to add the "dressing" so that it better absorbs into the potatoes. Boil the potatoes, skin on, until fork tender (approximately 20 to 30 minutes) in water. Drain and allow to cool so that they can be picked up, and held into a clean tea towel. TIP: Hold a potato in a tea towel and grip with one hand. Rub the peel off with the towel, and the other hand, and the peels should come right off! Once all of the potatoes are peeled, cut each potato in half and then into fairly thin slices (about 1/4")into a large bowl. Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. Add the bacon, onion, salt and pepper, and dill. Add the reserved bacon fat, and chicken stock. Gently stir with a large spatula, being careful not to press the potatoes too much. Add about 3/4 cups of the vegetable oil (you can always add more). Gently combine. Add 1 teaspoon of white sugar, not too much! Taste the salad. Adjust the salt, if necessary. Add a little more vinegar, so that it has a mild tartness to it. The potato salad should have a nice sheen to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. I like to add the fresh parsley, last. It's best served at room temperature. We love this with German Wiener Wurstl (veal sausages). It's delicious cold, but ideally, you want to serve it room temp-- never hot! That's Bavarian "blasphemy"!

HOT GERMAN POTATO SALAD

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.

HOT GERMAN POTATO SALAD

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.

HOT GERMAN POTATO SALAD FOR THE WEIGHT WATCHER OR DIET

Steps:

• IN a slow cooker, combine potatoes, onion and celery.
• In a medium bowl, combine water, vinegar, sugar, tapioca, black pepper and parsley flakes.
• Pour mixture over potato mixture.
• Mix well to combine.
• Cover and cook on LOW for 8 hours.
• Stir in bacon bits.
• Serve warm.

HOT GERMAN POTATO SALAD

Steps:

• Peel potatoes and cut into 3/4 inch cubes.
• Steam until done but still firm. Do not put the potatoes directly in water.
• Cook bacon over low heat until crisp. Remove from pan and set aside.
• Saute onions in bacon drippings until tender.
• Return bacon to onions in pan. Stir in sour cream, sugar, and vinegar. Add salt, pepper and chopped parsley. Cook over low heat 5-10 minutes, but do not boil.
• Stir in potatoes and heat through.

HOT GERMAN POTATO SALAD

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.

HOT GERMAN POTATO SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
• Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
• Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
• Bake in preheated oven until cheese is melted, 20 to 35 minutes.