German Style Sweet Potato Salad Recipes

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 SWEET POTATO SALAD

Steps:

• Prick the sweet potatoes with a fork, and microwave them on high just until they are tender, about 7 minutes, turning them halfway through the cooking. Let the sweet potatoes cool until they can be handled.
• Meanwhile, place the cauliflower in a large microwave-safe dish. Cover it tightly and microwave on high until just cooked through, about 5 minutes. Let cool slightly.
• Peel the sweet potatoes and cut them into large dice.
• In a large bowl, whisk together the white wine vinegar and Truvia. Add the sweet potatoes, cauliflower, scallions, bacon bits, and parsley; toss to coat. Season the salad with salt and pepper to taste, and serve.
• Fat: 27.4g (before), 2g (after)
• Calories: 460 (before), 112 (after)
• Protein: 6g
• Carbohydrates: 18g
• Cholesterol: 6mg
• Fiber: 4g
• Sodium: 475mg

BAKED GERMAN POTATO SALAD

Steps:

• In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.

GERMAN STYLE POTATO SALAD

Steps:

• 1. Cut up the potatoes into bite sized pieces and boil until JUST tender. Drain and put into a mixing bowl.
• 2. Cook bacon until crisp and transfer to a paper towel to drain reserving the drippings in the skillet.
• 3. Once potatoes have cooled a bit, add the bacon, ham, celery, onion and pickles to the potatoes.
• 4. Put the skillet holding the bacon drippings back on a burner on medium migh and add the olive oil. Whisk in the vinegar, sugar, mustard, salt & pepper. Cook and stir, scrapping the pan to stir up all the bacon drippings for about 30 seconds.
• 5. Pour hot dressing over potato salad and toss to coat. Can be served warm or cold but is best served warm.