German Potato Salad The Forked Spoon 1. boil the potatoes: transfer the potatoes to a large pot. fill the pot with enough cold water to cover the potatoes by at least 2 inches. bring to a boil over high heat. once boiling, cook for approximately 10 minutes or until you can pierce the potatoes with a fork. This classic german potato salad is created with delicate creamy potatoes, crispy bacon, and sautéed onions in a wonderful tangy mustard vinaigrette. 凜肋暈綾 it.
German Potato Salad Karen S Kitchen Stories Cook the potatoes for 10 12 minutes or until fork tender (if you are using russet potatoes, avoid over cooking your potatoes). drain the potatoes in a large colander and gently mix them with one tablespoon of apple cider vinegar. set the potatoes aside to cool for approximately 10 15 minutes. 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. 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.
Warm German Potato Salad Recipe Platings Pairings 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. Cook onion: while the potatoes are cooking, finely chop the red onion. place the diced onion in a small pan, add the broth, and cook until the onions are soft; it will take a couple of minutes. 1 small onion 1 cup 250 ml beef broth. add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Bring a large pot of water to a boil. add in 2 pounds diced red potatoes and boil until tender, about 10 to 12 minutes. drain potatoes and place in a large mixing bowl. meanwhile, add 1 pound bacon to a cold large skillet. heat over medium heat and cook bacon until crisp, stirring occasionally, about 8 to 10 minutes.
Classic German Potato Salad Kitchn Cook onion: while the potatoes are cooking, finely chop the red onion. place the diced onion in a small pan, add the broth, and cook until the onions are soft; it will take a couple of minutes. 1 small onion 1 cup 250 ml beef broth. add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Bring a large pot of water to a boil. add in 2 pounds diced red potatoes and boil until tender, about 10 to 12 minutes. drain potatoes and place in a large mixing bowl. meanwhile, add 1 pound bacon to a cold large skillet. heat over medium heat and cook bacon until crisp, stirring occasionally, about 8 to 10 minutes.
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