Best Ww German Style Potato Salad Recipes

WW GERMAN-STYLE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add enough water to cover potatoes.
• Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes.
• Drain potatoes and allow to cool. Cut potatoes into 1/4-inch-thick slices; set aside.
• Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
• Add oil to pan and cook over medium heat until sizzling.
• Add onion and cook until tender, about 5 minutes.
• Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute.
• Stir in potatoes and bacon; toss to mix.
• Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more.
• Transfer to a serving bowl and garnish with egg and parsley.
• Yields about 1/2 cup per serving.

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.

HOT GERMAN POTATO SALAD FOR THE WEIGHT WATCHER OR DIET

Steps:

• IN a slow cooker, combine potatoes, onion and celery.
• In a medium bowl, combine water, vinegar, sugar, tapioca, black pepper and parsley flakes.
• Pour mixture over potato mixture.
• Mix well to combine.
• Cover and cook on LOW for 8 hours.
• Stir in bacon bits.
• Serve warm.

GERMAN POTATO SALAD (WW)

Steps:

• In a large bowl, combine potatoes, onion, celery, bell pepper, and bacon; set aside.
• In a small saucepan, whisk the apple juice, vinegar, and flour; bring to a boil, whisking constantly. Boil, whisking constantly, until thickened, about 4 minutes; stir in the salt and pepper. Drizzle over the vegetables, toss to coit, and serve immediately.

EASY GERMAN STYLE POTATO SALAD

Steps:

• Place frozen potatoes and cold water in covered skillet; cook over medium heat for 8-10 minutes or until fork-tender; drain.
• Meanwhile, in skillet, cook bacon until softened; add celery and onion and cook until bacon is crisp and celery golden. Remove from skillet and drain on paper towels.
• Spoon off excess fat, reserving 2 T bacon drippings in skillet; blend in flour,sugar,salt and celery seed. Add water and vinegar; cook while stirring until smooth and thickened.
• Add bacon and celery. Gently fold this mixture into the hot, well-drained potatoes. Turn into a 1.5 quart bowl. Garnish with hard-cooked egg slices and sprinkle with paprika.

TRADITIONAL GERMAN POTATO SALAD

Steps:

• Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
• While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
• Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
• Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
• Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.