Easy German Style Potato Salad Recipes

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GERMAN POTATO SALAD



German Potato Salad image

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

Provided by Julia Foerster

Categories     Salad     Side Dish

Time 50m

Number Of Ingredients 11

2 pounds waxy potatoes
6-8 slices bacon (finely diced)
½ cup finely chopped onion
¾ cup beef stock
6 Tbsp white vinegar
1 tsp mustard (Dijon or mild German mustard)
2 Tbsp vegetable oil (sunflower or avocado oil work best)
1 tsp sugar
½ tsp salt (or more to taste)
¼ tsp black pepper (freshly ground )
2 Tbsp chopped parsley (or chives)

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

GERMAN POTATO SALAD



German Potato Salad image

Recipe video above. This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They're then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!

Provided by Nagi

Categories     Side

Number Of Ingredients 9

1 kg / 2 lb baby red potatoes or other small waxy potatoes ((Note 1))
2 tsp salt
100g / 3oz streaky bacon (, chopped into 2cm x 4mm (0.8 x 0.15") lardons )
1/4 red onion (, sliced)
1/4 cup canola oil ((or grapeseed))
1/3 cup apple cider vinegar
2 tbsp white sugar
2 green onions (, finely sliced)
3 tbsp fresh dill (, finely chopped (sub parsley))

Steps:

  • Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
  • Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
  • Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden - about 3 minutes.
  • Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
  • Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
  • Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
  • Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
  • Check for salt: Taste and add more salt if you want (the bacon already should add enough).
  • Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
  • Serve! I love it served warm, but it's also terrific at room temperature!

Nutrition Facts : Calories 299 kcal, Carbohydrate 32 g, Protein 9 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 1072 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

EASY GERMAN POTATO SALAD



Easy German Potato Salad image

It's a different style of German potato salad which is very refreshing. If you like, you can also add some hard-boiled egg slices.

Provided by anjamizner

Categories     Salad     Potato Salad Recipes     German Potato Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

8 potatoes
1 cucumber, thinly sliced
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices.
  • Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 51.9 g, Cholesterol 7 mg, Fat 14.9 g, Fiber 6.5 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 122.1 mg, Sugar 3.2 g

EASY GERMAN POTATO SALAD



Easy German Potato Salad image

This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! -Devin Mulertt, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 9

5 pounds potatoes (about 12 medium), peeled
8 bacon strips, cooked and crumbled
1 small onion, chopped
3 green onions, thinly sliced
1-1/2 cups water
1/2 cup white vinegar
1/3 cup canola oil
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 147 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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