HOW DO YOU MAKE GERMAN POTATO SALAD RECIPES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Steps:

• Add 1 tablespoon (3 teaspoons) kosher salt to large pot of boiling water. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don't let the potatoes get mushy. Drain and set aside. In a large skillet with tall sides, fry bacon over medium heat until chewy-crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly chop bacon into 1/2 to 1 inch pieces. Leave skillet with bacon grease on the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 to 5 minutes, or until onion is nicely softened. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in chicken stock, vinegar, mustard, and sugar. Turn heat up just a bit to medium-high and cook, stirring occasionally, for about 10 to 15 minutes, or until dressing has reduced to about 2 cups. The dressing should be bubbling lightly during this step. Add cooked potatoes to skillet and fold to coat with the dressing, followed by the bacon. Turn heat back down to medium. Sprinkle with remaining 1 teaspoon of kosher salt (use less or more, to taste), folding one more time. Sprinkle with freshly ground black pepper, and fresh chives and parsley. Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.