GERMAN POTATO SALAD WITH BRATS
Betty's scalloped potatoes make short work of this traditional October recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; remove from skillet and drain.
- Heat Potatoes, Sauce Mix and hot water to boiling in same skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
- Stir in vinegar. Place bratwurst on potatoes. Cover and simmer about 3 minutes longer or until hot. Sprinkle with paprika.
Nutrition Facts : Calories 440, Carbohydrate 21 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 3 g, TransFat 1 g
GERMAN POTATO SALAD WITH BRATWURST
It's Oktoberfest anytime with this quick and easy German potato salad made hearty with fully cooked bratwurst.
Provided by Betty Crocker Kitchens
Categories Entree
Time 13m
Yield 4
Number Of Ingredients 4
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook bell pepper in skillet 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Stir in potato salad; add bratwurst. Cover and cook about 5 minutes, stirring occasionally, until hot. Sprinkle with parsley.
Nutrition Facts : Calories 460, Carbohydrate 20 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1700 mg
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
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE
quick creamy german potato salad that is made in a pressure cooker. It is take out of the "The Pressure Cooker Cookbook" by Toula Patsalis. I use lower fat turkey sausage. I have tried regular sausage in this recipe and it makes the salad too greasy. I normally dice the radishes and bell peppers in small pieces. I use about a half a pepper. I have substituted regular yellow mustard for dry mustard. Black pepper seems to be ok to use as well.
Provided by wackopatty
Categories Potato
Time 34m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
- Pour salad in serving bowl and serve warm or chilled.
Nutrition Facts : Calories 385.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 132.2, Sodium 832.9, Carbohydrate 36.2, Fiber 4.8, Sugar 3.5, Protein 16.9
GERMAN POTATO SALAD
This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
Provided by April
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
- Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
- Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 46.1 g, Cholesterol 19 mg, Fat 12.8 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 250.2 mg, Sugar 8.2 g
GERMAN POTATO SALAD WITH SAUSAGE
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes. If tiny new potatoes are not available, use large ones, scrub and cut into eighths. Cook about 10 minutes.
- Cut sausages into tiny pieces.
- Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
- Mix flour with a little of the vinegar to a smooth paste. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
- Drain potatoes, and cut into bite-size pieces.
- Chop pimento; trim and thinly slice scallions.
- Stir flour mixture into sausages with potatoes, and stir until mixture thickens. Stir in pimento and scallions.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 2 grams, Carbohydrate 123 grams, Fat 9 grams, Fiber 49 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 8 grams
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
GERMAN POTATO SALAD WITH SAUSAGE
From Taste of Home. I love crock pot recipes. This one's a winner! My family raved about it. Leftovers are very flavorful. Cooking time is time in the crock pot. Easy! Not really a salad at all, but a HUGE one dish meal. You'll be more than satisfied with this one.
Provided by pamela t.
Categories Meat
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium heat until crisp. remove and drain.
- Saute onion in the drippings for one minute.
- Add sausage, cook until lightly browned.
- Add potatoes, cook 2 minutes longer.
- Drain. Transfer to a 3 quart slow cooder.
- In a small bowl, combine the remaining ingredients.
- Pour over sausage mixture.
- Cover and cook for 5-7 hours on low until potatoes are tender.
GERMAN POTATO SALAD
I'd always loved my grandmother's German potato salad. So when I married a potato farmer-and had spuds in abundance-I played with several recipes that sounded similar and came up with this salad that reminds me of hers. - Sue Hartman, Parma, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 399mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
WARM GERMAN POTATO SALAD WITH SAUSAGE
Make and share this Warm German Potato Salad with Sausage recipe from Food.com.
Provided by Millereg
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
- Add the onions, thyme, and caraway seeds.
- Sauté 2-3 minutes, or until the onions begin to soften.
- Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
- While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
- Lower the heat and simmer, covered, 15 minutes.
- Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
- Drain, cool slightly, and then slice the potatoes and kielbasa into ½ pieces- place in a large bowl.
- In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
- Season with salt and pepper.
- Drizzle this mixture over the potatoes and kielbasa and mix well.
- Arrange the onions on a serving platter and top with the potato mixture.
- Sprinkle with dill and serve warm.
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