GRANDMA'S GERMAN POTATO SALAD RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 9
Steps:
- Begin by preparing your vegetables. Peel the potatoes and dice them. Next, dice the onion and chop the parsley. Put the potatoes in a pot with enough water to cover them completely. Cook for about 10 minutes or until tender. Drain them and set them aside to cool down. Next you want to fry the bacon in a deep skilled. Allow to cook until brown and crispy on both sides and remove them from the pan. Set them aside with the potatoes. Next, you want to add the onions to the bacon grease and cook them until they are browned. Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil. Now you can add the potatoes and the parsley. Crumble half of the bacon in the pan and continue heating for about 5 minutes. Take your salad and put it in a serving dish. Crumble the remaining bacon over the top and serve hot.
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
GRANDMA'S GERMAN POTATO SALAD
This recipe was submitted by user Pam Wilson.
Provided by user-submitted
Number Of Ingredients 1
Steps:
- Put whole potatoes with the skin on in large pan and boil until just tender through (I check with a wooden skewer). You don't want them "mushy." Drain and cover with cold water and set aside. While potatoes are cooking, you can start making the "sauce." Cut bacon into 3/4-inch pieces. Cut green pepper and onions into small pieces (like on pizza) and mince the garlic. Add bacon, onions, and green pepper to frying pan and sauté until tender; add garlic towards the end so it doesn't burn. When these ingredients are tender, do not drain bacon grease. Add vinegar to the pan until it is about 1 inch deep in the pan. Bring to a simmer and start adding sugar until mixture becomes a sweet/sour flavor. Be careful - the vinegar "fumes" can "choke" you, so stand back from the pan as you pour the vinegar. Simmer this mixture for about 10-12 minutes until the flavors blend. Watch closely while simmering; you don't want the mixture to burn. Peel the potatoes and cut into bite-size pieces. Put the potatoes back in the bowl. Pour cooked mixture over potatoes and mix thoroughly and gently with two large spoons. Place mixture in metal pan and put in warm oven or gently cook in frying pan. Mix each serving to get full favors. Serve warm and enjoy! Yummy!
GRANDMA CHARLOTTE'S GERMAN POTATO SALAD
Steps:
- Boil potatoes in its skin until they are "al dente", not too soft. Leave them to cool, peel and cut in slices. Chop onion and the meat (or bacon) and fry in some oil. Do not discard the fried oil. Chop Cornichons. Mix potatoes, Cornichons, onions and meat/bacon together with some of the fried oil (1 tablespoon). Add 1 tablespoon of mustard, some salt and pepper as well as the Creme Fraiche. Stir. In order to keep the salad moist and from drying out, add some of the Cornichon juice (Grandma says a shot of Cornichon water, never managed to give a more detailed info). Leave in a cool place over night. Another variety of the salad was without Creme Fraiche (as my uncle Tom doesn't like it), simply omit the Creme Fraiche and add a bit more oil. Most excellent with warm Wiener (our traditional Christmas dinner)
CHARLOTTE'S POTATO SALAD
This is my stepmother Charlotte's recipe. She is a fantastic cook, and a more fantastic lady. I have to admit that this is the first potato salad that I have really liked. It is very creamy and has an excellent taste. The varied colors also make for a nice presentation. Enjoy.
Provided by Mike McCartney
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together mayo, lemon juice, mustard, sugar, and salt.
- Stir in chopped vegetables and eggs.
- Note-I use the food processor to chop the vegetables and eggs fine.
- Add this mixture to the potatoes and chill.
Nutrition Facts : Calories 416.9, Fat 22.4, SaturatedFat 3.7, Cholesterol 121, Sodium 783, Carbohydrate 48.8, Fiber 4.5, Sugar 8.6, Protein 7.5
GRANDMA FLO'S GERMAN POTATO SALAD
A wonderful German dish, that has been passed down from my grandmother to my mother and now to me. The trick to this recipe is not to stir the bacon & cream mixture, let it reduce in size and foam. This will cut the grease from the bacon into the cream and it will not separate later on.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 3h10m
Yield 1 large bowl, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes until tender but not mushy.
- Peel and dice into a large bowl.
- Add the onion, vinegar, sugar, salt and pepper.
- Mix together and set aside for one hour.
- Brown the bacon until crisp, pour off half the grease.
- Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
- When the bacon and half & half is all foamy pour over potato mixture and stir.
- Serve this at room temperature or just a slight bit warm.
- DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.
GRANDMA VERA'S GERMAN POTATO SALAD RECIPE
This recipe is on an old faded piece of paper from my mother-in-law who passed away a few years ago... This recipe is so darn good and easy that I am tired of looking it up so putting here for safe keeping...None of the others on recipezaar are quite the same.
Provided by CIndytc
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and drain, set aside to cool.
- Fry bacon, reserve 4 Tbsp of the drippings.
- Fry diced onion in drippings until soft.
- Stir into the dripping the flour and stir well until brown.
- Add to browned mixture your water, vinegar and sugar.
- Stir fast so it does not lump up on you. It should get bubbly and thicken up.
- Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
- You can add sliced up green onions on top if you would like.
- The sauce is easily doubled if you like it saucier.
- * I use splenda instead of sugar and it works great.
Nutrition Facts : Calories 521.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 490.4, Carbohydrate 59.8, Fiber 5.7, Sugar 16.2, Protein 12
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