JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad) - The Perfect Man Cave
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Old 09-27-2014, 12:27 PM
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Default JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad)

JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad)

Ingredients

About 10 lbs Yukon Gold potatoes
1 carton chicken stock
1 large or 2 medium red onions
1 pounds bacon, sliced into bits
1 cup sugar
8 Tablespoons flour
2 teaspoons salt
teaspoon fresh ground pepper
4 cups water
1 cup apple cider vinegar
cup lemon juice
1 bunch green onions thinly sliced (optional adds some color)


Directions:

Clean potatoes well, slicing off eyes and brown spots, but dont peel. Place in large pot, add stock, add water to cover, stir, then cook until potatoes are done.

While the potatoes are cooking, cook diced bacon in medium suacepan, draining and reserving grease once so you can get the bacon to crisp a little. Remove bacon with slotted spoon, add onions to the grease in the pot and cook until tender. Add back the reserved grease and the sugar and flour, and stir until dry ingredients are absorbed. Add water, vinegar, and bacon and cook and stir until it gets bubbly and thickens a little.

When potatoes are done, drain liquid from pot, cover with cold water to cool them enough to handle, drain again (maybe do this twice). Dry pot. Now slice potatoes into thick slices and cover bottom of pot, then put layer of dressing, potatoes, green onions, and keep layering until everything is in the pot. Now stir with a big metal spoon to coat all the potatoes with dressing. I had more dressing than I needed, but I like that, so who cares. Let sit for several hours before serving for potatoes to absorb dressing. Can refrigerate overnight, too. Reheat a little in microwave to serve.

This is for an Oktoberfest party for about 25 tonight. You can tweak this a bit and make it smaller, of course.
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Old 09-27-2014, 01:04 PM
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Default Re: JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad)

Edit, everything in its rightful place.

Last edited by Gadgets; 09-30-2014 at 04:25 PM..
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Old 09-27-2014, 02:01 PM
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Default Re: JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad)

I bet JC just has his 'puter set to post new threads here by default.
 
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Old 09-27-2014, 02:40 PM
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Default Re: JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad)

Quote:
Originally Posted by Shadow View Post
I bet JC just has his 'puter set to post new threads here by default.
Hahahaha! Fuck. How did I do this? Should be in the Meat Locker, obviously.

Mods, a little help here?
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Old 09-27-2014, 02:49 PM
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Default Re: JCs Hyooge Oktoberfest Kartoffelsalat (German potato salad)

OK, this definitely had too much dressing in it, I was over worried about it being dry. So, if you want to make this for your family and not a crowd, here are measurements I think will be just about perfect. Someone try it and report back, please. I can guarantee it tastes great, just looking for feedback on sizing.

Quote:
Originally Posted by JCinPA View Post
JCs Not-So-Hyooge Oktoberfest Kartoffelsalat (German potato salad)

Ingredients

About 3 lbs Yukon Gold potatoes
1-2 cups chicken stock (precision not needed)
1 medium red or sweet onion
1 pkg center-cut bacon, sliced into bits (more than enough, but no such thing as too much bacon)
1/4 cup sugar
2 Tablespoons flour
1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
1 cups water
1 cup apple cider vinegar
1 Tblsp lemon juice
A little chopped chives or green onion (optional) for color

Directions:

Clean potatoes well, slicing off eyes and brown spots, but dont peel. Place in pot, add stock, add water to cover by an inch, stir, then cook until potatoes are done.

While the potatoes are cooking, cook diced bacon in medium suacepan, draining and reserving grease once so you can get the bacon to crisp a little. Remove bacon with slotted spoon, add onions to the grease in the pot and cook until tender. Add back the reserved bacon grease, the sugar and flour, and stir until dry ingredients are absorbed. Add water, vinegar, lemon juice and bacon and cook and stir until it gets bubbly and thickens a little.

When potatoes are done, drain liquid from pot, cover with cold water to cool them enough to handle, drain again (maybe do this twice). Dry pot. Now slice potatoes into thick slices and cover bottom of pot, then put layer of dressing, potatoes, green onions, and keep layering until everything is in the pot. Now stir with a big metal spoon to coat all the potatoes with dressing. Let sit for several hours before serving for potatoes to absorb dressing. Can refrigerate overnight, too. Reheat a little in microwave to serve.
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