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
OMA'S GERMAN POTATO SALAD
My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
- Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
- Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
- Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.
FRIED GERMAN POTATO SALAD
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.
GERMAN POTATO SALAD
This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
Provided by April
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
- Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
- Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 46.1 g, Cholesterol 19 mg, Fat 12.8 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 250.2 mg, Sugar 8.2 g
EASY GERMAN POTATO SALAD
This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! -Devin Mulertt, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h15m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 147 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
AUTHENTIC GERMAN SUMMER POTATO SALAD (LEICHTER KARTOFFELSALAT)
A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling.
Provided by MarraMamba
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
- Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
- In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
Nutrition Facts : Calories 370.8, Fat 18.8, SaturatedFat 2.7, Cholesterol 1.2, Sodium 1258.6, Carbohydrate 47, Fiber 4.6, Sugar 4.2, Protein 5.5
OKTOBERFEST POTATO SALAD
This is a traditional German-style potato salad good year round, not just in October.
Provided by lutzflcat
Categories Salad Potato Salad Recipes No Mayo
Time 1h20m
Yield 6
Number Of Ingredients 11
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.
- Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
- Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
- Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 47.3 g, Cholesterol 6.6 mg, Fat 2.9 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 170 mg, Sugar 10.7 g
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