125853 kartoffelsalat german potato salad style Recipes

red potatoes (about 18 medium), bacon strips, diced, onion, chopped, king arthur unbleached all-purpose flour, sugar, cider vinegar, heavy whipping cream

red potatoes, halved, bacon strips, diced, chopped onion, king arthur unbleached all-purpose flour, salt, celery seed, pepper, water, white vinegar, sugar

sliced bacon, diced, sliced celery, chopped onion, sugar, king arthur unbleached all-purpose flour, salt, ground mustard, cider vinegar, water, unpeeled small red potatoes, cooked and sliced, carrots, shredded, minced fresh parsley, salt , optional

red potatoes, quartered, bacon strips, chopped, onion, chopped, chopped celery, chopped green pepper, king arthur unbleached all-purpose flour, sugar, salt, pepper, water, white balsamic vinegar

german bologna block, minced fresh chives, minced fresh parsley, minced garlic, onion, finely chopped, tomato, thinly sliced, polskie ogorki (polish dill pickles), distilled white vinegar, vegetable oil

yukon gold potatoes, cubed and boiled until soft, yet firm, dozen eggs, hard boiled, carrots, shredded, a couple cans of whole back olives, drained and crushed, a j r or two of s l d style green olives, dr ined, vadalia onions, diced, a couple cans of mushroom pieces, drained well (or a pint of crimini s chopped), a couple cans of diced water chestnuts, drained well, a small bag of cooked cocktail shrimp (or not , if they are not on sale), kosher salt to taste, cracked black pepper to taste, a couple - three shakes of celery flakes, mayonaise (mom liked to use helman s - best foods)

potatoes, chopped, carrots, chopped, water , to steam vegetables, chicken stock powder, cucumbers, salt , for cucumbers, onions , sliced see instructions, water , to cover onions see instructions, mayonnaise (200 ml), salt , to taste, ground black pepper , to taste

potato (about 2 medium or 3 small russets or other starchy ), onion, salt (start with a lower amount, you can add at the table), ground pepper, freshly ground nutmeg (optional and to taste), egg, oil (for frying )

potatoes, onion, all-purpose flour, egg, baking powder, salt, pepper, oil

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

potatoes, peeled, boiled, and cooled, flour, salt, eggs, you can use boiling water.... but i like mine in a chicken or vegetable broth.

german cheese cake, x 13 pan. bake 300 for 10 minutes then lower to 275 for 60 minutes. this is best made day before longer it sits more custurdy it gets, and super creamy., crust: make and pat into pan (sometimes i pre- bake this for 15 minutes up to you), cream together, melted butter, sugar, add, egg, baking powder, flour (add little more if to wet), filling: mix in serving then pour over crust and sprinkle with cinnamon to your liking., cream cheese room temp, sugar, eggs , adding 1 at a time, sour cream, flour, milk, vanilla, you can serve with any topping; pineapple pie filling is good on this. you can bake it with pie filling on crust then add filling too

german mustard, safflower oil, red wine vinegar, water, salt, pepper, westphalian ham, diced, garlic, minced, blue cheese, crumbled, romaine lettuce hearts, trimmed, hazelnuts, chopped (optional)

potatoes, quartered and boiled, hard-boiled eggs, onion, minced, raspberry vinegar, olive oil, reduced-fat mayonnaise, sweet pickle relish, red enchilada sauce, lime juice, salt, dill seed, dry mustard, dried oregano, black pepper, garlic powder, paprika

potatoes, plain flour, potato starch, eggs, salt, nutmeg , 1 grating

potatoes, peeled, vegetable shortening, chopped onions, salt and freshly ground pepper