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 (GERMAN POTATO SALAD)
From the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. Recipe from Mrs. Amelia Mueller. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782.
Provided by Charlotte J
Categories Potato
Time 25m
Yield 1 side dish
Number Of Ingredients 9
Steps:
- Simmer onions and celery in bacon drippings just a minute or so.
- Add flour, vinegar, water, sugar, salt and pepper.
- Toss with potatoes and serve-warm.
- Hard boiled eggs may be added.
Nutrition Facts : Calories 814.8, Fat 51.4, SaturatedFat 17.1, Cholesterol 77.1, Sodium 992.4, Carbohydrate 68.5, Fiber 2.9, Sugar 55.6, Protein 15.5
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
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
SCHWABISCHER KARTOFFELSALAT (SCHWABISH POTATO SALAD)
This is an authentic German potato salad recipe. It uses very little mayonnaise, and no sugar. The flavor is amazing!
Provided by Arkali
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and let them cool slightly. If you wish to peel them, do it while they are still hot. It will be much easier. Allow to cool completely, then slice thinly.
- Place the potatoes in a large bowl. Dissolve the chicken bouillon in boiling water, and pour in with the potatoes. Gently stir in the vinegar, egg, pepper, mayonnaise and parsley. Mix in the olive oil last. Let stand at room temperature for 15 minutes before serving. This salad is best at room temperature.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 30.8 g, Cholesterol 18.1 mg, Fat 19.3 g, Fiber 4.6 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 214.7 mg, Sugar 3 g
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.
KARTOFFELSALAT - GERMAN POTATO SALAD
This recipe is from German Deli.com and they recommend using Schaller and Weber bacon, but any smoked bacon (not maple "flavor") will do. This salad can be served hot or cold.
Provided by DeSouter
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in cold salt water and bring to a boil.
- Boil gently until potatoes are tender, but still firm.
- Do not overcook.
- Pour off the boiling water and allow potatoes to cool until easy to handle.
- (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
- Peel cooled potatoes, slice, then place in a large bowl.
- Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
- Do not burn the bacon and do not drain the fat in the skillet.
- Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
- Pour this mixture over the sliced potatoes in the bowl.
- Add the green onions and the chives.
- Gently toss the potatoes so all ingredients are evenly blended.
- Taste and adjust seasonings, if necessary.
Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6
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
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
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