ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
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
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.
ANNE'S GERMAN POTATO SALAD
The secretary at church, Ann Langsdale, gave me her recipe for German Potato Salad and after having her bring some in for lunch so I could taste it, I am so happy to have it!
Provided by Megan Stewart
Categories Potato Salads
Number Of Ingredients 10
Steps:
- 1. Boil potatoes in jackets. Peel and slice thinly. Fry bacon in skillet, drain, crumble. Saute onion in bacon drippings until golden. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Stir in water and vinegar and bring to a boil, stirring constantly. Boil 1 min. Stir in potatoes and bacon carefully. Remove from heat, cover and let stand until ready to serve.
OMA'S GERMAN POTATO SALAD
My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
- Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
- Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
- Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.
ANN'S GERMAN POTATO SALAD
This recipe is the result of tweaking traditional German Potato Salad recipes to suit our tastes. We like it better than any others we have tasted. Whenever we have a family gathering this is the dish everyone always asks for. I have to make extra so everyone can have leftovers to take home. The ingredient amounts are guesstimates because I always just toss it all together without measuring for this dish. Next time I make it I will take measurements and adjust the recipe accordingly.
Provided by Alskann
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water until just tender but not mushy; drain and set aside.
- Mix mayonnaise, mustard, vinegar and Nature's Seasons together until well blended. Add to pototoes; mix well.
- Dice pickles and add to potatoes.
- Crumble bacon and add to potatoes.
- Mix well.
- Refrigerate until ready to serve.
- Best served at room temperature.
Nutrition Facts : Calories 479.1, Fat 27.7, SaturatedFat 5.5, Cholesterol 26.8, Sodium 867.9, Carbohydrate 52.6, Fiber 5.1, Sugar 6.2, Protein 7.2
GERMAN POTATO SALAD
Steps:
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
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