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
FRIED POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
- While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
- Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
GERMAN POTATO SALAD
I'd always loved my grandmother's German potato salad. So when I married a potato farmer-and had spuds in abundance-I played with several recipes that sounded similar and came up with this salad that reminds me of hers. - Sue Hartman, Parma, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 399mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
FRIED GERMAN POTATO SALAD (BY GUY FIERI)
Make and share this Fried German Potato Salad (By Guy Fieri) recipe from Food.com.
Provided by dustygrl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
- While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
- Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
- After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.
Nutrition Facts : Calories 535.9, Fat 36, SaturatedFat 10, Cholesterol 38.6, Sodium 650.6, Carbohydrate 43.3, Fiber 4.1, Sugar 2.5, Protein 10.8
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