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.
AUTHENTIC GERMAN POTATO SALAD
This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.
Provided by breezermom
Categories German
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove 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 potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.
Nutrition Facts : Calories 180.9, Fat 5.6, SaturatedFat 1.9, Cholesterol 8.2, Sodium 703.9, Carbohydrate 29.3, Fiber 2.3, Sugar 11.7, Protein 3.8
CHUNKY GERMAN POTATO SALAD
Family favorite - I think I got this from Betty Crocker's cookbook way back when! I constantly get requests to make this and everyone always asks for the recipe! FANTASTIC!
Provided by greyghost
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes- with skins on until tender.
- Let cool and cut in bite size chunks.
- Fry bacon in pan- drain and cool bacon on paper towel- reserve fat.
- Saute onion in bacon fat until soft.
- Add flour sugar, water and vinegar.
- Boil and then reduce heat- should become a nice thick sauce.
- When sauce is thick add potatoes back in and crumble bacon over.
- Serve immediately- while hot!
Nutrition Facts : Calories 429.8, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.1, Sodium 304.4, Carbohydrate 61.4, Fiber 7.5, Sugar 4.7, Protein 10.8
HOT GERMAN POTATO SALAD
Steps:
- 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
- 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
- 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.
GERMAN POTATO SALAD
Steps:
- Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
- Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
- Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
- Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.
WARM GERMAN POTATO SALAD
Steps:
- Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
- Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
- Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
- Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
WARM POTATO SALAD
Provided by Chuck Hughes
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel.
- Peel the eggs and cut in half.
- Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls.
- This salad is also good served at room temperature.
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
CHUNKY POTATO SALAD
My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.
Provided by dpkeith
Categories Potato
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- - Cook eggs in a pot of salted water until done - about 20 minutes.
- - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
- - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.
COLD GERMAN POTATO SALAD
This is one of those true German recipes. My dear MIL is a "true" German. Trying to get measurements from her is like pulling teeth. I have made this for DH for 34 years now. I still throw it together without measuring so today while preparing it I tried to eyeball the amounts. Hope it works for you and that it is enjoyed. There is no sugar included like most potato salads. DH does like mayo on the side.
Provided by teresas
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
- Sauté onion in water and butter till high simmer.
- Add bouillon cubes. Set aside to cool.
- Peel cooled potatoes and slice into circles about 1/8-inch thick.
- Put potatoes in casserole dish.
- Drizzle oil and vinegar over top of potatoes.
- Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
- Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
- Serve cold or bring to room temperature.
- Mix all together before serving.
Nutrition Facts : Calories 309.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 12, Sodium 912.7, Carbohydrate 30, Fiber 3.1, Sugar 2.5, Protein 4
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
MASHED POTATO SALAD
Make and share this Mashed Potato Salad recipe from Food.com.
Provided by jan007
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cut and cook potatoes as for mashed potatoes.
- When done drain well, mash.
- Add relish, chopped onion, celery, salt and pepper.
- In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
- Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
- Fold in eggs.
- Refrigerate overnight.
Nutrition Facts : Calories 261.8, Fat 9.5, SaturatedFat 2, Cholesterol 124.9, Sodium 439.1, Carbohydrate 37.7, Fiber 3.4, Sugar 12.7, Protein 7
MAKE AHEAD GERMAN POTATO SALAD
Relate Jesse and Anne Foust from Bluefield, West Virginia, "We like to make this chunky salad the day before to let the flavors mellow."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon until crisp; remove with a slotted spoon and set aside. Drain, reserving 3 tablespoons drippings. In the drippings, saute onion and green pepper until tender. Stir in flour, salt, mustard and pepper. Add soda and vinegar. Bring to a boil, stirring constantly; boil and stir for 1 minute. Gently stir in potatoes and bacon; heat through.
Nutrition Facts : Calories 124 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 244mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN POTATO SALAD
Make and share this German Potato Salad recipe from Food.com.
Provided by BK GeeGee
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a pot simmer the potatoes until tender. In a pan cook the bacon until crisp and drain the fat. To the bacon add the onions and cook until transparent. Then add the flour, salt, sugar and pepper and blend well. Stir in the vinegar and water and cook for ten minutes. Take the potatoes and cut them into cubes and place in a serving dish. Pour the sauce over the potatoes and serve.
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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