Chef Johns German Potato Salad Recipes

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GERMAN TATER TOT® POTATO SALAD



German Tater Tot® Potato Salad image

While this recipe may upset a few Germans, it's a risk I'm willing to take. Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this take on a German potato salad makes an already easy recipe even easier. If you're a fan of Tater Tots®, you'll find this salad to be spectacular in taste, texture, and appearance. Plus, there's no peeling, slicing, or boiling necessary!

Provided by Chef John

Time 55m

Yield 8

Number Of Ingredients 10

canola oil cooking spray
1 (28 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®)
1 (8 ounce) package bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
2 tablespoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, or more to taste
⅓ cup apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
  • Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
  • Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
  • Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
  • Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
  • Remove Tater Tots® from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 29.9 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 852.3 mg, Sugar 4.6 g

GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish. So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 8

Number Of Ingredients 9

2 ½ pounds Yukon Gold potatoes
½ pound bacon, sliced
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup white wine vinegar
¼ cup freshly chopped Italian parsley

Steps:

  • Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
  • Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
  • Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
  • Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
  • Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 705.7 mg, Sugar 4 g

PERFECT POTATO SALAD



Perfect Potato Salad image

This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 15h40m

Yield 12

Number Of Ingredients 15

3 pounds large russet potatoes
¼ cup kosher salt
10 cups cold water
½ cup finely diced celery
2 tablespoons finely diced sweet onion
2 tablespoons chopped fresh parsley
3 large hard-boiled eggs, peeled and cut into chunks
1 teaspoon chopped fresh chives for garnish
1 pinch paprika for garnish
1 ¼ cups mayonnaise, or more if needed
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
cayenne pepper to taste

Steps:

  • Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
  • When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
  • Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
  • Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 22.4 g, Cholesterol 61.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 2282.3 mg, Sugar 1.3 g

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