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
BAVARIAN POTATO SALAD WITH BACON
Bavarian Potato Salad is a tangy vinegar based potato salad. It's lighter than the mayonnaise version and is perfect served alongside any German food like bratwurst and sauerkraut!
Provided by Deanne Frieders, This Farm Girl Cooks
Categories Side Dish Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Fill a pot with cold water to cover the potatoes.
- Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain.
- Wash and scrub potatoes. Cut potatoes in bite size chunks (or if you prefer, you can cut them into potato slices). Add a steamer basket into the Instant Pot. Add 1 cup of water and the potatoes.
- Lock lid in place, and pressure cook for 15 minutes. Do a natural pressure release for 5 minutes, then a quick release. Drain the potatoes.
- In a large skillet or in your Instant Pot, fry the bacon until crisp, remove and set aside to drain on a paper towel.
- Drain all but 2 tablespoons of the bacon fat. Add onion to the pan with the drippings and cook until tender.
- Add vinegar and water, cook until bubbly. Add sugar, salt and pepper and stir to dissolve. Allow to reduce and then remove from heat.
- Place cut potatoes in a large bowl and allow them to sit for 15-20 minutes until slightly cooled but still warm. Pour the warm salad dressing over the potatoes. Gently stir to combine. The potatoes will soak up the dressing as they sit. Crumble bacon and add to the potatoes along with chopped parsley. Serve warm.
Nutrition Facts : Calories 187 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 427 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
GERMAN POTATO SALAD
Steps:
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
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, BARB
I never had German Potato Salad until we stayed at Lost Wilderness with the Hipps, and Sandy Hipp made it. If I had to guess, this is her recipe, but since she never shared with me I can't be sure. It was in Barb's recipes though, so it's a good possibility! :)
Provided by Megan Stewart
Categories Potato Salads
Number Of Ingredients 8
Steps:
- 1. Put potatoes in pan, cover with cold water, add salt. Bring to boil, cover and cook 10-15 min, or until just tender. Drain well.
- 2. Cook bacon crisp. Remove from skillet, set aside. Remove all but about 1/4 c bacon grease, add onion and garlic into skillet. Cook 2-3 min, stirring.
- 3. Blend together vinegar, sugar and pepper. Add to pan. Pour over hot potato slices, toss gently. Serve warm.
GERMAN POTATO SALAD
Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Cook chopped bacon, reserving fat.
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine bacon and fat, red onion, vinegar, and dill. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 231 g, Fat 6 g, Fiber 4 g, Protein 9 g, SaturatedFat 2 g
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