GERMAN POTATO SALAD
Steps:
- Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
- Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
- Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
- Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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
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.
GRANDMA JEANETTE'S AMAZING GERMAN RED CABBAGE
This yummy, sweet and sour German red cabbage is easy to make!
Provided by Sara Nolan Jennings
Categories Side Dish Vegetables
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 23.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 1374.6 mg, Sugar 19.2 g
GERMAN POTATO SALAD
This was my late Aunt Mary's recipe. It is wonderful! Quick and very easy! Nice for a hot summer night!
Provided by Verelucky
Categories Potato
Time 35m
Yield 1 lg bowl, 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until fork tender, approx 15-20 minute drain well and set aside.
- In large bowl mix all ingredients together.
- Add potatoes and mix well.
- Chill in refrigerator.
- Serve.
Nutrition Facts : Calories 527.2, Fat 10.8, SaturatedFat 1.5, Sodium 42.4, Carbohydrate 98.7, Fiber 12.5, Sugar 5.1, Protein 11.4
THE GREAT AUNT'S GERMAN POTATO SALAD
This recipe brings back such wonderful memories of picnics when I was a child with my grandmother and her sisters. While a member of the Cranberry Township Pennsylvania Women's Club I would make 30 lbs at time for a charity craft fair each fall. So, feel free to play around with the measurements of the oil, sugar and vinegar...for years I have made this without a recipe. This salad can be served cold or at room temp.
Provided by AliDee
Categories Potato
Time 30m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, onion and bacon in bowl.
- Mix vinegar, oil and sugar until well blended.
- Add salt and pepper to taste.
- Pour dressing over potatoes until potatoes are well covered.
- Refridgerate. There might be dressing left over. Before serving blend well and add if needed.
Nutrition Facts : Calories 381.2, Fat 17.2, SaturatedFat 3.9, Cholesterol 15.4, Sodium 203.7, Carbohydrate 49.9, Fiber 5.2, Sugar 10.6, Protein 7.4
AUNT JEANETTE'S GERMAN POTATO SALAD
Jeanette Baldree Davidson sister to Lucene Baldree Westmoreland
Provided by Teresa Stroud @TStroud512
Categories Potato Salads
Number Of Ingredients 11
Steps:
- After frying bacon, drain well and use 1/4 cup of the drippings to make the gravy or sauce by adding the flour, salt, sugar and pepper.
- Add water, vinegar, celery, onions and bell pepper, cooking all together until thick then remove from heat.
- Add cut up bacon. Pour over already boiled and diced potatoes and toss. It is better if you let it stand a while.
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