Bayrischer Kartoffelsalat (Bavarian Potato Salad) Yield: 4 servings Ingredients: 4 cup potatoes 1/3 cup onion, chopped 2 cup chicken broth 1/2 tsp sugar 1/2 tsp salt 2 Tbsp lemon juice 1/4 cup vegetable oil pepper, to taste Peel potatoes and slice 1/4-inch thick. Boil potatoes in broth with 1/4 tsp salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 tsp salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. Kalter Kartoffelsalat (Cold Potato Salad) Yield: 6 servings Ingredients: 6 lrg potatoes 3 tbp vinegar boiling water 1/2 tsp prepared mustard 1/2 tsp salt 1 tsp sugar 1 medium onion, minced 2 tsp dillseed Peel and quarter potatoes. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. Warmer Kartoffelsalat (Hot Potato Salad) Yield: 4 servings Ingredients: 3 med potatoes, boiled in skins 3/4 tsp salt 3 slices bacon 1/4 tsp celery seeds 1/4 cup onion, chopped 1/4 tsp pepper 1 Tbsp unbleached flour 3/8 cup water 2 tsp sugar 2 1/2 Tbsp vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.