GERMAN POTATO SALAD (KARTOFFELSALAT)
This creamy German Potato Salad makes the perfect side dish. Packed with potato and egg, this Kartoffelsalat is made with German meat salad, pickles, and overall deliciousness!
Provided by Recipes From Europe
Categories Salads
Time 20m
Number Of Ingredients 12
Steps:
- Peel the boiled potatoes and cut them into small cubes. Add the cubes to a large bowl.
- Finely chop the onion (optional) and the baby dill pickles. Add them - as well as the German meat salad (click link for recipe) - to the bowl and give everything a stir. If you don't want to make German meat salad first, see the notes below.
- Peel the hard-boiled eggs and cut three of them into small cubes. Save the last one for decoration. Place the egg cubes in the bowl with the potatoes.
- In a small bowl, mix the mayo, yogurt, pickle juice, mustard, salt, and pepper. Pour the mixture over the potatoes and stir well.
- Taste the potato salad and add more spices or mayo to taste. Refrigerate the salad for at least 2 hours before serving.
- For decoration, quarter the last hard-boiled egg and place it on top of the potato salad. You can also sprinkle some chopped parsley and/or paprika on top.
Nutrition Facts : ServingSize 1 g, Calories 515 kcal, Carbohydrate 54 g, Protein 32 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 251 mg, Sodium 796 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 12 g
GERMAN POTATO SALAD (AUTHENTIC BAVARIAN KARTOFFELSALAT)
Hot, warm, or cold, this traditional German Potato Salad is a scrumptious blend of sweet, tangy, and bacony goodness. A tried-and-true family favorite!
Provided by Renee
Categories Side Dish
Time P1DT1h
Number Of Ingredients 10
Steps:
- Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.)Add enough cold water to cover the tops of the potato cubes. Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.
Nutrition Facts : ServingSize 1 serving, Calories 195 kcal, Fat 6.1 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 337 mg, Carbohydrate 27.9 g, Fiber 2.2 g, Sugar 10.1 g, Protein 7.6 g
KARTOFFELSALAT (WARM GERMAN POTATO SALAD)
I had an Oktoberfest party this year so did some investigating to find some good recipes. Everyone brought one of the dishes from the recipes I provided. This is one of them
Provided by Chef at Heart
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into bite sized pieces.
- In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
- In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
- In large bowl toss potatoes, parsley and broth mixture until evenly coated.
- **this can be made ahead and slightly warmed in the microwave.
Nutrition Facts : Calories 166.2, Fat 0.3, SaturatedFat 0.1, Sodium 236.3, Carbohydrate 37.2, Fiber 4.2, Sugar 5, Protein 4.4
FAMILY FAVORITE POTATO SALAD! (GERMAN KARTOFFELSALAT)
This is my version of both my mother's and German grandmother's potato salad. A family favorite that is a requirement at all gatherings! I hope you enjoy.
Provided by BecR2400
Categories Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes).
- Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
- Peel and then slice the potatoes into one inch pieces.
- In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.
- In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
- Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
- Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.
- Cover and keep refrigerated until serving time.
Nutrition Facts : Calories 292.7, Fat 11.8, SaturatedFat 2.1, Cholesterol 88.2, Sodium 550.3, Carbohydrate 41.4, Fiber 4.8, Sugar 7.1, Protein 6.8
BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)
Make and share this Bayrischer Kartoffelsalat (Barvarian Potato Salad) recipe from Food.com.
Provided by Sackville
Categories Potato
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
- Drain.
- Toss warm potatoes with vegetable oil and onions.
- Dissolve remaining 1/4 t salt and the sugar in lemon juice.
- Pour over potatoes.
- Marinate salad 1 to 2 hours before serving.
- Serve at room temperature.
TRADITIONAL GERMAN WARM POTATO SALAD
Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.
Provided by Marianne
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 6
Number Of Ingredients 8
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, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
- Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g
LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT
Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.
Provided by magpie diner
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
- Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
- In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
- Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
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
SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Provided by Puppyfood
Categories No Mayo Potato Salad
Time 40m
Yield 8
Number Of Ingredients 7
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; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
- Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g
GERMAN POTATO SALAD (KARTOFFELSALAT)
Make and share this German Potato Salad (Kartoffelsalat) recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
- Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
- Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.
Nutrition Facts : Calories 123.3, Fat 0.5, SaturatedFat 0.1, Sodium 831.7, Carbohydrate 26.8, Fiber 4, Sugar 5.2, Protein 4
KARTOFFELSALAT (WARM GERMAN POTATO SALAD)
Posted for World Tour 2006. Yes yes yes this is yet another German potato Salad recipe but this has a slight twist with the Caraway seeds
Provided by JanetB-KY
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
- While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
- Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
- Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
- Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
- Serve potato salad warm or at room temperature, garnished with parsley.
Nutrition Facts : Calories 365.9, Fat 17.4, SaturatedFat 5.7, Cholesterol 25.8, Sodium 401.8, Carbohydrate 43.5, Fiber 5.5, Sugar 3.6, Protein 9.6
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AUTHENTIC GERMAN POTATO SALAD (SWABIAN STYLE) - THE …
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4.9/5 (54)Total Time 15 minsCategory Salad, Side DishCalories 284 per serving
- Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
- Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
- After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).
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