Intro: Authentic KARTOFFELSALAT (German Potato Salad)
This is an authentic recipe from my Great Grandmother, and Grandma's, and it was one of my dad's favorite dishes, besides Grandma's mincemeat pie! Sadly, my Great Grandmother and Grandmama died both when I was barely 5 yrs. old. And sadder I recently lost my dad died when he was 61 yrs. old. I'm sharing this recipe in their memory, and I pray that someone somewhere will love this Kartoffelsalat recipe as much as my family did (not me though) and share with their loved ones. God Bless and happy cooking!
Step 1: Ingredients:
16-20 small new potatoes, sliced in 1/4 inch slices (Best if using Yukon Gold potatoes because they are deep yellow in color, buttery and flavorful. And they keep their shape well).
6 slices bacon
1/2 cup onions, chopped
1 tsp. flour
2 tsp. sugar
1 pinch pepper
2 tsp. salt
3-4 Tbsp. white vinegar, my mom and Grandma used Surig Essig Essence Vinegar
1/2 c. water
1/2 Tbsp. fresh parsley, minced
Step 2: The Potatoes:
Cook potatoes in jackets in salted water. When barely fork tender, drain. Put the sliced potatoes in a large mixing bowl and set aside.
Step 3: The Bacon:
Fry bacon until crisp; remove, from pan. Crumble into medium size peices. Add onion and cook until tender in the bacon fat.Draining off all but 1 Tbsp. bacon fat.
Add the flour, sugar, salt and pepper to the skillet and cook and stir until lightly brown.
* Stir in the vinegar and water and cook until it comes to a boil and slightly thickened. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
When stirring, please be careful as to NOT break or mush up the potatoes.
Add the bacon a, pour over the diced potatoes. Stir to blend gently so potatoes don't breakup and turn to mush.
The longer the potato salad sits, the better it will taste. Best served at room temperature the next day.Sprinkle minced parsley over the top before serving. I hope you enjoy this Kartoffelsalat (German Potato Salad) as much as my family through generations have!!
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Und kann vieles mehr:
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Mit 25 Prozent Säureanteil ist es besonders stark und ergiebig. Die für die jeweilige Verwendung geeignete Säurestärke lässt sich durch einfache Verdünnung mit Wasser herstellen. SURIG Essig-Essenz ist kraftvoll und trotzdem materialschonend. Das haben viele Tests nachgewiesen.
Weil SURIG ein Lebensmittel ist, ist es vollständig biologisch abbaubar und damit besonders umweltverträglich.
SURIG Vinegar Essence is a real classic cuisine and many delicious dishes are a delicious sour note.
And may many more:
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