German Potato Salad With Chopped Ham Recipes

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.

GERMAN POTATO SALAD

Steps:

• Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
• Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
• Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
• Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.

GERMAN POTATO SALAD (KARTOFFELSALAT)

Steps:

• Peel the boiled potatoes and cut them into small cubes. Add the cubes to a large bowl.
• Finely chop the onion (optional) and the baby dill pickles. Add them - as well as the German meat salad (click link for recipe) - to the bowl and give everything a stir. If you don't want to make German meat salad first, see the notes below.
• Peel the hard-boiled eggs and cut three of them into small cubes. Save the last one for decoration. Place the egg cubes in the bowl with the potatoes.
• In a small bowl, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper. Pour the mixture over the potatoes and stir well.
• Taste the potato salad and add more spices or mayo to taste. Refrigerate the salad for at least 2 hours before serving.
• For decoration, quarter the last hard-boiled egg and place it on top of the potato salad. You can also sprinkle some chopped parsley and/or paprika on top.

AUTHENTIC GERMAN POTATO SALAD

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.

GERMAN-STYLE POTATO AND HAM SALAD

Steps:

• Steam potatoes in a vegetable steamer set over 1 inch of boiling water in a wide 4- to 5-quart pot, covered, until tender when pierced with a paring knife, 20 to 25 minutes. Transfer to a cutting board.
• Meanwhile, cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips, then cut stalks into 1-inch pieces. Add tips and stalks to a large bowl.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet.
• Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to bowl with asparagus, along with bacon, ham, celery, onion, parsley, and pickle.
• Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat.