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
BERGHOFF RESTAURANT GERMAN POTATO SALAD
The secret this recipe is advance preparation. It needs to be made at least 4 hours in advance, and the dressing should stand for two hours before being added to the salad. From the Berghoff Family Cookbook. Prep time includes chilling time and standing time (for the dressing). Can be served hot, cold or at room temperature.
Provided by Chocolatl
Categories Potato
Time 6h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the dressing ingredients in a small bowl and whisk thoroughly.
- Cover and let stand for at least 2 hours.
- Gently toss hot potatoes with bacon and scallions.
- Stir in dressing and toss to coat evenly.
- Cover and refrigerate at least 4-6 hours, or overnight.
- To serve warm, heat in microwave.
Nutrition Facts : Calories 321.4, Fat 17.4, SaturatedFat 3.9, Cholesterol 12.2, Sodium 836.6, Carbohydrate 35.4, Fiber 3.8, Sugar 2.3, Protein 5.5
AUTHENTIC GERMAN POTATO SALAD
This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
GERMAN POTATO SALAD
Make and share this German Potato Salad recipe from Food.com.
Provided by TFPowers
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Quarter potatoes length wise anc cut them crosswise into 1/2 inches pieces. Boil potatoes until tender about 10-15 minute Cook bacon until crispy, drain. Reserve the drippings.
- Put drippings in skillet add the onion and celery, cook the mixture over low heat stirring until the onion is softened. add the sugar, flour and celery seeds cooking form about 30 seconds. Stir in the mustar, vinegar and 1/2 cup water, bring mixture to a boil. and then simmer for 2 minute or until thick. Season the dresing with salt and pepper, pour over the potatoes and stir in the eggs, pickles, bacon, and scallion greens. Serve warm.
Nutrition Facts : Calories 446.6, Fat 20, SaturatedFat 6.6, Cholesterol 119, Sodium 441.1, Carbohydrate 54.2, Fiber 5.2, Sugar 6.2, Protein 12.6
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
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