OLD FASHIONED GERMAN POTATO SALAD
Old Fashioned German Potato Salad has perfectly crispy bacon, red onion, and is dressed with a dijon vinegar dressing. Bonus: it can be served either hot or cold! You're going to love it!
Provided by Rachel (The Stay At Home Chef)
Categories Side
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
- Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
- Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
- Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.
Nutrition Facts : Calories 528 kcal, Carbohydrate 31 g, Protein 12 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 946 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SLOW-COOKER GERMAN POTATO SALAD
Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. -Stacy Novak, Stafford, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 3h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until potatoes are tender, about 15 minutes. Drain; cool slightly., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels, reserving 3 tablespoons drippings., For dressing, saute onion in drippings over medium-high heat until tender, 4-6 minutes. Stir in flour until blended. Stir in sugars, salt and pepper. Gradually stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir until slightly thickened, 4-6 minutes., Slice potatoes; place in a greased 5- or 6-qt. slow cooker. Top with dressing; sprinkle with bacon. Cook, covered, on low until heated through, 3-4 hours. If desired, sprinkle with chives.
Nutrition Facts : Calories 318 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 751mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 7g protein.
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.
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
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
QUICK GERMAN POTATO SALAD
"This salad is one of my husband's favorites," writes Diane Wilson of Charlotte, North Carolina. "Just fill the pressure cooker, put the lid on, cook for a short time and a wonderful potato salad is done."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a pressure cooker, cook bacon over medium heat until crisp; drain. Add potatoes and onions. In a bowl, combine the vinegar, water, sugar, 2 tablespoons of parsley, salt, mustard and pepper; pour over potatoes., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium and cook for 5 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. , Immediately cool according to manufacturer's directions until pressure is completely reduced. Just before serving, sprinkle with remaining parsley.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 386mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SLOW-COOKER GERMAN POTATO SALAD
Warm German Potato Salad in its trademark bacon vinaigrette. This recipe calls for a little help from your slow cooker.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 7h
Yield 12
Number Of Ingredients 12
Steps:
- Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Cook onions and celery in bacon drippings 5 to 8 minutes over medium-high heat, stirring frequently, until crisp-tender. Sprinkle with salt, celery seed and pepper. Cover and refrigerate bacon.
- Layer half each of the potatoes and onion mixture in 3- to 4-quart slow cooker. Repeat layers. Pour broth over top.
- Cover and cook on Low heat setting 5 to 6 hours.
- Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase heat setting to High. Cover and cook 20 to 30 minutes or until potatoes have thickened. Sprinkle with parsley. Potato salad will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 7 g, TransFat 0 g
SOLAR COOKED GERMAN STYLE POTATO SALAD
Our solar cooked version of the German potato salad. Please watch how we prepared it. http://www.youtube.com/watch?v=udlD6MtlVyo&feature=channel_page
Provided by SunshineCooking
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayonnaise, Dijon mustard, cayenne, onions, black pepper, and egg in a medium bowl. Stir together until combined.
- Refrigerate the dressing for 1/2 hour to allow the onions to marinate.
- While potatoes are still hot, season them with salt then add them into the bowl of dressing.
- Add crumbled bacon, bacon fat, and parsley. Fold all ingredients together.
- Adjust seasonings to taste.
- Serve hot or cold.
Nutrition Facts : Calories 138.2, Fat 5.8, SaturatedFat 1.4, Cholesterol 51.1, Sodium 156.6, Carbohydrate 18, Fiber 2.4, Sugar 1.5, Protein 4.4
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