Chunky German Potato Salad Recipes

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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



German Potato Salad image

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.

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

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



Authentic German Potato Salad image

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

3 cups red potatoes, diced
6 slices bacon
1 small onion, diced
2 tablespoons water
1/4 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley

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



Chunky German Potato Salad image

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

6 slices bacon
6 potatoes
1 onion, chopped
1 -2 tablespoon flour
1 -2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper

HOT GERMAN POTATO SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Number Of Ingredients 11



Hot German Potato Salad image

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.

2 pounds white-skinned waxy potatoes, scrubbed (about 5 large)
Kosher salt
6 slices bacon (about 4 ounces)
1 small yellow onion, diced
3/4 cup chicken broth
1/3 cup fruity white wine (recommended: Riesling)
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper

GERMAN POTATO SALAD

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12



German Potato Salad image

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.

3 pounds Yukon gold potatoes, skin on, chopped into 1/2- to 3/4-inch pieces
Kosher salt
8 ounces thick-cut bacon, or more if you're really feeling bacony
2 large shallots, finely chopped
1 cup low-sodium chicken stock
1/2 cup white vinegar (or apple cider vinegar)
2 tablespoons pickle brine
2 tablespoons grainy mustard
1 1/2 tablespoons sugar
8 scallions, finely chopped
1/2 bunch fresh parsley, finely chopped
Freshly ground black pepper

WARM GERMAN POTATO SALAD

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13



Warm German Potato Salad image

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.

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

WARM POTATO SALAD

Provided by Chuck Hughes

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Warm Potato Salad image

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.

1 1/2 pounds fingerling potatoes
Salt
4 eggs, hardboiled and halved
2 canned anchovy fillets, minced
1 1/2 tablespoons grainy Dijon mustard
1 clove garlic, minced
1/4 cup white wine vinegar
1/2 cup canola oil
1/4 cup water
Pinch of coarse salt and freshly ground black pepper
1 cup baby green beans

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



Creamy Dijon-Dill Potato Salad image

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.

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

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



Chunky Potato Salad image

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.

8 small-med red potatoes
4 large eggs
1/2 small onion, chopped (preferably sweet)
2 -3 gherkins, chopped
1/2 cup salad dressing (Miracle Whip)
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon celery salt
1/4 teaspoon garlic powder
1 teaspoon ground black pepper

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



Cold German Potato Salad image

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

4 medium white potatoes (cooked)
1/2 cup onion, chopped
1 tablespoon butter
1/4 cup water
2 beef bouillon cubes
1/4 cup vegetable oil
1/4 cup vinegar
salt & pepper
3 slices bacon (cooked and crumbled)

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



Authentic German Potato Salad image

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

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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



Mashed Potato Salad image

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

5 medium potatoes
1/2 cup sweet relish
1 tablespoon vinegar
2 tablespoons sugar
1 cup Miracle Whip
1 small onion, chopped
1/2 cup celery, chopped
salt and pepper
5 hard-boiled eggs, chopped

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



Make Ahead German Potato Salad image

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.

6 bacon strips, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon all-purpose flour
1 to 2 teaspoons salt
1/2 teaspoon ground mustard
Pinch pepper
1 cup lemon-lime soda
1/3 cup vinegar
3 pounds potatoes, peeled, cooked and sliced

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



German Potato Salad image

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.

5 medium potatoes
4 slices bacon
1/2 cup chopped onion
1 tablespoon all-purpose flour
2 teaspoons salt
1 1/2 tablespoons sugar
2/3 cup white vinegar
1/3 cup water

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



Classic potato salad image

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

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

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From quick-german-recipes.com


CHUNKY POTATO SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Peel potatoes and cut into 1" cubes. Bring water to a boil in large saucepan and add potatoes. Cook until tender and drain reserving liquid.
From stevehacks.com


BETTY CROCKER GERMAN POTATO SALAD RECIPE - SALADPROGUIDE.COM
Remove bacon and place on absorbent towel to drain. Cook and stir 3/4 cup chopped onion in bacon drippings until tender and golden brown. Stir in 2 Tbsp. flour, 2 Tbsp. sugar, 1 tsp. salt, 1/2 tsp. celery seed, and dash of pepper. Cook …
From saladproguide.com


GORDON FOOD SERVICE STORE
Macaroni & Cheddar Salad Salad, Macaroni and Cheddar, With Sour Cream, Refrigerated, 3 Lb Pail
From gfsstore.com


OUR BEST POTATO SALAD RECIPES | FOOD & WINE
Go to Recipe. Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed ...
From foodandwine.com


POTATO SALAD BERLIN STYLE - GERMANFOODS.ORG
Prepare the marinade: Boil diced onions, gherkins, salt, pepper, vinegar and oil with a little water until the onions are tender. Season generously and pour over the potatoes. Mix together and then let it cool for 2 hours. Adjust the seasoning if needed.
From germanfoods.org


POTATO SALAD ARCHIVES - FOODIECRUSH
This easy potato salad skips the mustard, egg, and celery to keep things super simple with a sauce of mayo and sour cream (or healthy Greek yogurt) over. Filed Under: All Recipes, Family Friendly, Healthy, Salads and Sides, Seasonal : Spring, Seasonal : Summer, Vegetables and Fruits Tagged With: dill, mayonnaise, potato, potato salad, red onion ...
From foodiecrush.com


GERMAN POTATO SALAD RECIPE BY MEAL.MATES | IFOOD.TV
German Potato Salad has a grand taste. German Potato Salad gets its taste from bacon mixed with soup and potatoes. German Potato Salad is inspired by many food chains worldwide.
From ifood.tv


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