GERMAN POTATO SALAD
Steps:
- Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
- Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
- Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
- Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
TRADITIONAL GERMAN POTATO SALAD
While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
- While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
- Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
- Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
- Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
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
MY TANGY GERMAN POTATO SALAD
I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.
Provided by Momma Lisa
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h10m
Yield 12
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
- Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
- Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g
CLASSIC POTATO SALAD
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dinner, Side dish
Time 40m
Yield Serves 6 with leftovers
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
- Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
CHUNKY GERMAN POTATO SALAD
Family favorite - I think I got this from Betty Crocker's cookbook way back when! I constantly get requests to make this and everyone always asks for the recipe! FANTASTIC!
Provided by greyghost
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes- with skins on until tender.
- Let cool and cut in bite size chunks.
- Fry bacon in pan- drain and cool bacon on paper towel- reserve fat.
- Saute onion in bacon fat until soft.
- Add flour sugar, water and vinegar.
- Boil and then reduce heat- should become a nice thick sauce.
- When sauce is thick add potatoes back in and crumble bacon over.
- Serve immediately- while hot!
Nutrition Facts : Calories 429.8, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.1, Sodium 304.4, Carbohydrate 61.4, Fiber 7.5, Sugar 4.7, Protein 10.8
HOT GERMAN POTATO SALAD
Steps:
- 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
- 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
- 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.
CREAMY GERMAN POTATO SALAD
Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. -Tracy Zettelmeier, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside., In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened., Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm.
Nutrition Facts : Calories 309 calories, Fat 15g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein.
CHUNKY POTATO SALAD
My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.
Provided by dpkeith
Categories Potato
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
- - Cook eggs in a pot of salted water until done - about 20 minutes.
- - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
- - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
- - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
- - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
- - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.
GERMAN POTATO SALAD FOR A CROWD
A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.
Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
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