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
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.
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.
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 Canada
Categories appetizer,Bacon,herbs,potatoes,side
Time 1h20m
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.
GRANDMA VERA'S GERMAN POTATO SALAD RECIPE
This recipe is on an old faded piece of paper from my mother-in-law who passed away a few years ago... This recipe is so darn good and easy that I am tired of looking it up so putting here for safe keeping...None of the others on recipezaar are quite the same.
Provided by CIndytc
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and drain, set aside to cool.
- Fry bacon, reserve 4 Tbsp of the drippings.
- Fry diced onion in drippings until soft.
- Stir into the dripping the flour and stir well until brown.
- Add to browned mixture your water, vinegar and sugar.
- Stir fast so it does not lump up on you. It should get bubbly and thicken up.
- Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
- You can add sliced up green onions on top if you would like.
- The sauce is easily doubled if you like it saucier.
- * I use splenda instead of sugar and it works great.
Nutrition Facts : Calories 521.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 490.4, Carbohydrate 59.8, Fiber 5.7, Sugar 16.2, Protein 12
GRANDMA'S GERMAN POTATO SALAD RECIPE - (4.5/5)
Provided by kelsa94
Number Of Ingredients 9
Steps:
- Begin by preparing your vegetables. Peel the potatoes and dice them. Next, dice the onion and chop the parsley. Put the potatoes in a pot with enough water to cover them completely. Cook for about 10 minutes or until tender. Drain them and set them aside to cool down. Next you want to fry the bacon in a deep skilled. Allow to cook until brown and crispy on both sides and remove them from the pan. Set them aside with the potatoes. Next, you want to add the onions to the bacon grease and cook them until they are browned. Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil. Now you can add the potatoes and the parsley. Crumble half of the bacon in the pan and continue heating for about 5 minutes. Take your salad and put it in a serving dish. Crumble the remaining bacon over the top and serve hot.
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 authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
GRANDMA FLO'S GERMAN POTATO SALAD
A wonderful German dish, that has been passed down from my grandmother to my mother and now to me. The trick to this recipe is not to stir the bacon & cream mixture, let it reduce in size and foam. This will cut the grease from the bacon into the cream and it will not separate later on.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 3h10m
Yield 1 large bowl, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes until tender but not mushy.
- Peel and dice into a large bowl.
- Add the onion, vinegar, sugar, salt and pepper.
- Mix together and set aside for one hour.
- Brown the bacon until crisp, pour off half the grease.
- Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
- When the bacon and half & half is all foamy pour over potato mixture and stir.
- Serve this at room temperature or just a slight bit warm.
- DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.
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