Best 5 Potluck German Potato Salad Recipes

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.

POLISH POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.

GERMAN POTATO SALAD FOR A CROWD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

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.

SLOW-COOKER GERMAN POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings., For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes., Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.