Russet German Potato Salad at Glenda Mock blog

Russet German Potato Salad. If the knife goes into the potato easily, the potatoes are done. Add the reserved bacon fat, and chicken stock. Then pierce the skin of the largest potato with the tip of a sharp knife to test doneness. Cook the bacon in a skillet over medium heat until crispy. Drain the hot water and fill the pot with cold water to allow the potatoes to cool. Once the water is boiling, cook the potatoes for approximately 20 minutes; Add the bacon, onion, salt and pepper, and dill (if using). When heated through, transfer the potatoes to a serving dish. Peel the potatoes and slice them into 1/4 inch slices. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when. Garnish with remaining bacon and parsley. 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. Bring to a boil and stir in 1 teaspoon of salt. 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.

Place the potatoes in a large pot and cover with cold water. Add the vinegar, sugar, water, salt, and pepper and bring to a boil. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a. Drain the hot water and fill the pot with cold water to allow the potatoes to cool. Once the water is boiling, cook the potatoes for approximately 20 minutes; Cook the bacon in a skillet over medium heat 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. Then pierce the skin of the largest potato with the tip of a sharp knife to test doneness. Add the reserved bacon fat, and chicken stock.

Authentic German Potato Salad The Daring Gourmet

Russet German Potato Salad Cook the bacon in a skillet over medium heat until crispy. When heated through, transfer the potatoes to a serving dish. Put the sliced potatoes in a. Then pierce the skin of the largest potato with the tip of a sharp knife to test doneness. If the knife goes into the potato easily, the potatoes are done. Once the water is boiling, cook the potatoes for approximately 20 minutes; Drain the hot water and fill the pot with cold water to allow the potatoes to cool. Bring to a boil and stir in 1 teaspoon of salt. Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. Add the vinegar, sugar, water, salt, and pepper and bring to a boil. Fry the bacon in a skillet, then cook the onion in the bacon grease. Add the potatoes and ½ of the bacon to the boiling liquid. Add the reserved bacon fat, and chicken stock. Take out the bacon and set it aside, leave the rendered fat in the pan. Garnish with remaining bacon and parsley. Cut the bacon into lardons (thin strips) and cook until crispy.