german pot8o salad help?

Question

please help! i've got the sauce down pat,but my pot80 slices never come out right.its more like german mashed pot8o's-too mushy.how long would u reccomend cooking my pot8o slices for?

Answer 1

Authentic German Potato Salad

INGREDIENTS
6 cups diced peeled potatoes
8 slices bacon
2 small onion, diced
1/2 cup white vinegar
1/4 cup water
1/4 cup and 2 tablespoons white sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
DIRECTIONS
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.

Serves 8

Answer 2

I wouldn't cook the potato in slices! You need a waxy type of potato, and I attach a piece on the varieties:
http://www.ochef.com/167.htm (this is if you're in the USA)

I always use a salad potato, whole if they're not too big (or cut some in half to make them all the same size) and cook for about 20" until they're done but not mushy. Then slice or dice according to preference; I like to leave the skins on as they add a bit of texture and are good for you.

Answer 3

It may not be how long you are cooking, but the type of potato you are using. It is best to use a red skin, and preferably a "new potato". I lightly scrub, and then boil until the potatoes are fork tender--and I would say about 15 minutes after water comes to a boil. I allow them to cool enough to handle, and then strip off the peel. I like to slice the potatoes rather than cube them before I put them into the sauce.

Answer 4

Have you tried the shortcut of using canned potatoes that are already sliced? I use about 6 cans when I am in a hurry. That way your potatoes will never be mushy. I had the same problem. Also, make sure that you are boiling the potatoes with the skins on, just until your knife slides in easily, but the potatoe still feels firm. It takes practice by trial and error.

Answer 5

it's difficult to make german potato salad in america, because american potatoes are different than german potatoes.


american potatoes are more whitish, while german potatoes are more yellowish. that 's the main ingredient, so that makes a real difference.

basically, real german potato salad is difficult to get a true recipe for, because most of the recipes in books are fake as hell.

you need to find like an old german lady who can teach you...

Answer 6

No longer than 15 minutes