Does anyone have a good German Potato salad recipe Glazed?

Hi, my mother made german potato salad once and it had sort of a shinney glaze on it...She does not remember the recipe...Can someone help or advise me as to how to make this glaze. We are looking for a good German potato salad recipe...ThanksDoes anyone have a good German Potato salad recipe Glazed?
Grandma Flo's German Potato Salad


5 lbs red potatoes


1 large onion, diced


1 cup vinegar


1 1/2 cups sugar


salt and pepper


3 lbs diced bacon, raw


1 pint half-and-half


Cook potatoes until tender but not mushy.


Peel and dice into a large bowl.


Add the onion, vinegar, sugar, salt and pepper.


Mix together and set aside for one hour.


Brown the bacon until crisp, pour off half the grease.


Add the half%26amp; half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.


When the bacon and half%26amp; half is all foamy pour over potatoe mixture and stir.


Serve this at room temperture or just a slight bit warm.


DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.








Fantabulous Hot German Potato Salad


6-8 medium potatoes


1 medium onion, chopped


1/2 cup chicken stock


1/2 lb bacon


1/4 cup apple cider vinegar


1/4 cup sugar


1 tablespoon mustard seeds


1 tablespoon prepared brown mustard


2 tablespoons flour


Boil or microwave potatoes until tender.


Meanwhile, chop bacon and saute until cooked, but not crispy (unless you're really stuck on crispy bacon).


Reduce heat, saute onion until translucent.


Don't drain the fat.


Add vinegar, sugar, mustard, and mustard seed.


Whisk 2 tbs flour into stock, add to pan, bring to boil.


Taste mixture, and adjust sugar-to-vinegar ratio, if necessary.


Slice potatoes, and coat with dressing.








Mariannchen's German Potato Salad


8-10 medium idaho potatoes


1 teaspoon salt


2 stalks celery, coarsely chopped


1 medium onion, coarsely chopped


2 medium kosher dill pickles or 12 hamburger dills, chopped


5-8 chicken bouillon cubes


white vinegar (I like it tart, so I do about 1/2-3/4 cup. You can also add more later.)


pepper, to taste


1/2-1 cup salad oil


2-3 hard-boiled eggs, if desired (to garnish)


Scrub the potatoes.


Boil in a large pot, sprinkling about 1 tsp.


salt on top.


Cover.


Let boil for about 20 minutes.


Stab with fork to check for doneness.


Meanwhile, chop the celery, onion, and pickles into a large bowl.


Set aside.


Drain potatoes, and let cool.


Bring the bouillon cubes, vinegar, and pepper to a boil, mashing cubes until dissolved.


Remove from heat, as soon as it boils.


When potatoes are cool, peel them.


Then slice them like thin potato chips, into the bowl with the celery, onion, and pickles.


Combine it all, gently.


Now add the';broth'; gradually, folding it in, as you go.


Pour a bit, then wait, and let the potatoes absorb it.


Then add the oil, also gradually.


Keep folding.


Now you must let the salad';pull together.


';Cover it loosely with plastic wrap, and stir it every hour or so.


Do not refrigerate!


Let him sit overnight.


The next day, you can create.


Stir him up again, and taste.


Add oil, vinegar, pepper, bacon, even mayonnaise, if you want, but be careful with salt, as the bouillon is salty!


Garnish with sliced hard cooked eggs, paprika, parsely, celery leaves, or what you like.


Guten Appetit!Does anyone have a good German Potato salad recipe Glazed?
This is a traditional German style potato salad served warm. If you really want a unique potato salad or the perfect salad for a cold day try this recipe.


INGREDIENTS:


6 large potatoes (about 2 pounds)


1 cup bermuda onions, chopped


3 tablespoons fresh parsley, chopped


2/3 cup rice wine vinegar


1/3 cup water


1/3 cup salad oil


4 strips bacon, cooked and crumbled


1 egg


2 teaspoons sugar


1 teaspoon salt


1/4 teaspoon black pepper


PREPARATION:


Thoroughly wash potatoes and boil with the skins on until tender (about 25 minutes). Remove potatoes from pan and drain the water. Return the potatoes to the pot and place over a low heat shaking constantly to dry the potatoes.





Peel and chop potatoes into 1/4-inch pieces. Place potato pieces in a large bowl and toss with onions, parlsey, salt and pepper. Set aside.


Meanwhile combine the vinegar, water and sugar in a small sauce pan and bring to a boil. Whisk egg in a bowl and pour the vinegar mixture over top while stirring. Add salad oil and stir. Pour this mixture over potatoes and place in a large skillet or pot over a low heat. Cook until