Best German Potato Salad Recipe Lemon Blossoms Place potatoes in a large pot and cover them with cold water by about an inch. salt the water and bring to a boil over medium high heat. lower the heat to medium and cook until tender. drain and transfer to a large bowl. cook the bacon: in a large skillet, cook the bacon until crispy. Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes. meanwhile, make the dressing. cook the bacon in a skillet over medium heat until crispy. take out the bacon and set it aside, leave the rendered fat in the pan.
Best German Potato Salad Recipe Lemon Blossoms Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. cut the bacon into "lardons" (thin strips) and cook until crispy. reserve about 2 tbsp of the bacon fat. add the bacon, onion, salt and pepper, and dill (if using). add the reserved bacon fat, and chicken stock. Stir in the flour and cook 1 2 minutes. add the water, vinegar, sugar, 1 2 teaspoon salt and 1 2 teaspoon paprika. bring to a boil, reduce heat to low, and simmer for 5 7 minutes or until thickened and the dressing is translucent. pour the hot dressing over the sliced potatoes and carefully fold it in. Reserve 3 4 tbsp of bacon grease in the pan. red onions – into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3 4 minutes. add the minced garlic and sauté for another 30 seconds. prepare the dressing – add the vinegar, 1 4 cup of chicken stock, mustard, and sugar to taste. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. drain the water. leaving the potatoes in the pot, return the pot to the still hot (but turned off) burner. leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
Basic German Potato Salad At Daniel Patterson Blog Reserve 3 4 tbsp of bacon grease in the pan. red onions – into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3 4 minutes. add the minced garlic and sauté for another 30 seconds. prepare the dressing – add the vinegar, 1 4 cup of chicken stock, mustard, and sugar to taste. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. drain the water. leaving the potatoes in the pot, return the pot to the still hot (but turned off) burner. leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes. How to reheat leftovers german potato salad? in the oven: heat the oven to 350°f (175°c). put the potato salad in an oven safe dish, cover with foil, and heat for 15 20 minutes until warm. in the microwave: put the potato salad in a microwave safe dish, cover, and heat on high for 2 3 minutes, stirring halfway. Layer potatoes: pile about 1 4 of the potato on to a platter or in a bowl. sprinkle with 1 4 of the green onion and dill. top with another 1 4 of potato, sprinkle with more green onion and dill. repeat until all used up. serve! i love it served warm, but it's also terrific at room temperature!.
German Potato Salad Recipe How To Make It How to reheat leftovers german potato salad? in the oven: heat the oven to 350°f (175°c). put the potato salad in an oven safe dish, cover with foil, and heat for 15 20 minutes until warm. in the microwave: put the potato salad in a microwave safe dish, cover, and heat on high for 2 3 minutes, stirring halfway. Layer potatoes: pile about 1 4 of the potato on to a platter or in a bowl. sprinkle with 1 4 of the green onion and dill. top with another 1 4 of potato, sprinkle with more green onion and dill. repeat until all used up. serve! i love it served warm, but it's also terrific at room temperature!.
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