GERMAN POTATO SALAD
Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.
Provided by Mary Nolan
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
- Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
GERMAN-STYLE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side dish servings
Number Of Ingredients 11
Steps:
- In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
- Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
- Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.
Nutrition Facts : Calories 389 calorie, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 242 milligrams, Carbohydrate 50 grams, Fiber 2 grams, Protein 7 grams, Sugar 6 grams
GERMAN POTATO SALAD
Steps:
- Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
- Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
GERMAN POTATO SALAD
"This potato salad has big flavors: crispy bacon, onions cooked in the bacon fat, tangy apple cider vinegar. Because you dress the potatoes while they're warm, they soak up all that deliciousness," says Anne.
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium saucepan, cover generously with water and season well with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes. Drain and reserve.
- Lightly coat a large straight-sided saute pan with olive oil. Toss in the bacon and bring the pan to medium heat. When the bacon is brown and crispy, toss in the onion and cook until very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar.
- Toss in the potatoes while they are still warm and cook until the liquid is absorbed, about 8 minutes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
AUTHENTIC BAVARIAN POTATO SALAD
This is an adopted recipe. Here's what the original poster had to say about this recipe: "This is the way Bavarians eat their potato salad. You can replace 1/3 of the potatoes with thinly sliced cucumbers and add them just before serving,or use field salad or endive lettuce instead. A Bavarian potato salad always has a slight sweet and sour taste. Also very important: do not leave out the butter, it changes the taste significantly. Serve it warm or at room temperature."
Provided by spatchcock
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes, slice while still warm and add broth.
- Mix vinegar with salt, pepper and sugar.
- Sugar and salt should be dissolved before adding the oil.
- Add marinade to the potatoes.
- Add onions and finally the melted butter.
- Garnish with chives or parsley.
- If you want to add cucumber, thinly slice them and salt.
- Drain before adding to the salad.
BAVARIAN POTATO SALAD (BAYERISCHER KARTOFFELSALAT)
I found this potato salad recipe on "The German Food Guide" website. I loved all the ingredients that go into making this dish. To be sure, this is not a low-fat, low calorie dish but it sure sounds good. Prep time includes marination time. I am posting this for ZWT 6 - Germany
Provided by Happy Hippie
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add scrubbed potatoes, water, salt, and caraway seeds to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through.
- Rinse cooked potatoes with cold water. Set aside and let them cool.
- Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
- Peel and chop onions. Fold into the potato slices.
- In a separate bowl mix the chicken broth, vinegar, sugar, and oil. Add salt and pepper to taste.
- Pour over the potatoes and gently fold into potato mixture. Allow to sit and marinate for 2 hours.
- Fold parsley into potato salad.
- Cut bacon into small pieces and fry in a frying pan until crispy.
- Pour bacon and optionally the grease over the potato salad.
- Serve salad immediately.
BAVARIAN GERMAN POTATO SALAD
My husband is from Munich and hates American "Mayonaise" based potato Salads. He also doesn't like bacon in his potatoe salad, so this is a vegetarian version, we've had this in and around Bavaria so it's pretty authentic.
Provided by Dr.JenLeddy
Categories European
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice and cook potatoes, place in serving bowl.
- Slice radishes and cucumbers, pour over potatoes in serving bowl.
- chop onion, fry with butter and flour in small fry pan.
- Add cider vinegar and water, allow to thicken.
- Pour hot onion & liquid mixture over potatoes, cucumber and radish, stir together.
- Add salt and pepper to taste.
Nutrition Facts : Calories 150.7, Fat 0.3, SaturatedFat 0.1, Sodium 402.4, Carbohydrate 33.1, Fiber 4.1, Sugar 3, Protein 4
BAYRISHER KARTOFFEL SALAT (BAVARIAN POTATO SALAD)
This is like a German potato salad served warm, and it's definitely one of the tastiest I've had, so don't wait for Oktoberfest to try making it! I did not include the 2 hour resting time. Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving. This recipe was from the internet. Enjoy!
Provided by Nif_H
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
- While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
- Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Nutrition Facts : Calories 318.9, Fat 17.3, SaturatedFat 5.7, Cholesterol 24.5, Sodium 729.9, Carbohydrate 31, Fiber 4, Sugar 3.7, Protein 10.3
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