Best 5 German Potato Salad From Swanson Recipes

SUNNY'S WARM GERMAN POTATO SALAD

Steps:

• In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.
• If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside.
• In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
• Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.

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.

GERMAN POTATO SALAD FROM SWANSON®

Steps:

• Heat the potatoes and broth in a 6-quart saucepan over medium-high heat. Cover and cook for 20 minutes or until the potatoes are tender.
• Stir the vinegar, onion, mustard, sugar, bacon, and parsley in a large bowl.
• Pour the potato and broth mixture into the bowl with the vinegar mixture and stir to coat. Let stand for 15 minutes, stirring occasionally. Season to taste.

GERMAN POTATO SALAD FROM SWANSON®

Steps:

• Heat the potatoes and broth in a 6-quart saucepan over medium-high heat. Cover and cook for 20 minutes or until the potatoes are tender.
• Stir the vinegar, onion, mustard, sugar, bacon, and parsley in a large bowl.
• Pour the potato and broth mixture into the bowl with the vinegar mixture and stir to coat. Let stand for 15 minutes, stirring occasionally. Season to taste.

GERMAN POTATO SALAD FROM SWANSON®

Steps:

• Heat the potatoes and broth in a 6-quart saucepan over medium-high heat. Cover and cook for 20 minutes or until the potatoes are tender.
• Stir the vinegar, onion, mustard, sugar, bacon, and parsley in a large bowl.
• Pour the potato and broth mixture into the bowl with the vinegar mixture and stir to coat. Let stand for 15 minutes, stirring occasionally. Season to taste.