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
GERMAN POTATO SALAD WITH SAUSAGE
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes. If tiny new potatoes are not available, use large ones, scrub and cut into eighths. Cook about 10 minutes.
- Cut sausages into tiny pieces.
- Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
- Mix flour with a little of the vinegar to a smooth paste. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
- Drain potatoes, and cut into bite-size pieces.
- Chop pimento; trim and thinly slice scallions.
- Stir flour mixture into sausages with potatoes, and stir until mixture thickens. Stir in pimento and scallions.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 2 grams, Carbohydrate 123 grams, Fat 9 grams, Fiber 49 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 8 grams
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE
quick creamy german potato salad that is made in a pressure cooker. It is take out of the "The Pressure Cooker Cookbook" by Toula Patsalis. I use lower fat turkey sausage. I have tried regular sausage in this recipe and it makes the salad too greasy. I normally dice the radishes and bell peppers in small pieces. I use about a half a pepper. I have substituted regular yellow mustard for dry mustard. Black pepper seems to be ok to use as well.
Provided by wackopatty
Categories Potato
Time 34m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
- Pour salad in serving bowl and serve warm or chilled.
Nutrition Facts : Calories 385.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 132.2, Sodium 832.9, Carbohydrate 36.2, Fiber 4.8, Sugar 3.5, Protein 16.9
GERMAN POTATO SALAD WITH SAUSAGE
From Taste of Home. I love crock pot recipes. This one's a winner! My family raved about it. Leftovers are very flavorful. Cooking time is time in the crock pot. Easy! Not really a salad at all, but a HUGE one dish meal. You'll be more than satisfied with this one.
Provided by pamela t.
Categories Meat
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium heat until crisp. remove and drain.
- Saute onion in the drippings for one minute.
- Add sausage, cook until lightly browned.
- Add potatoes, cook 2 minutes longer.
- Drain. Transfer to a 3 quart slow cooder.
- In a small bowl, combine the remaining ingredients.
- Pour over sausage mixture.
- Cover and cook for 5-7 hours on low until potatoes are tender.
WARM GERMAN POTATO SALAD WITH SAUSAGE
Make and share this Warm German Potato Salad with Sausage recipe from Food.com.
Provided by Millereg
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
- Add the onions, thyme, and caraway seeds.
- Sauté 2-3 minutes, or until the onions begin to soften.
- Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
- While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
- Lower the heat and simmer, covered, 15 minutes.
- Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
- Drain, cool slightly, and then slice the potatoes and kielbasa into ½ pieces- place in a large bowl.
- In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
- Season with salt and pepper.
- Drizzle this mixture over the potatoes and kielbasa and mix well.
- Arrange the onions on a serving platter and top with the potato mixture.
- Sprinkle with dill and serve warm.
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