AUTHENTIC GERMAN SUMMER POTATO SALAD (LEICHTER KARTOFFELSALAT)
A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling.
Provided by MarraMamba
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
- Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
- In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
Nutrition Facts : Calories 370.8, Fat 18.8, SaturatedFat 2.7, Cholesterol 1.2, Sodium 1258.6, Carbohydrate 47, Fiber 4.6, Sugar 4.2, Protein 5.5
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
LEICHTER KARTOFFELSALAT (GERMAN SUMMER POTATO SALAD)
No cookout is complete without a good potato salad.
Provided by Cosmopolitan Cornbread | Constance Smith
Categories Side Dishes
Time 40m
Number Of Ingredients 11
Steps:
- To begin, wash your potatoes. I used a variety of gold, red and purple potatoes. Place the whole potatoes in your pot, and cover with water. Sprinkle in a good pinch of salt and bring them to a boil. Reduce the heat to medium and simmer for about 20 minutes or until you can stick a fork in a potato with little resistance.
- Meanwhile, finely dice your onion. Place the diced onion in a saucepan along with the red wine vinegar, olive oil, chicken broth, and Dusseldorf style mustard. If you can't find this, then simply use any strong yellow mustard. Add in the salt & pepper. Bring this to a boil, reduce the heat and let it cook just until the onions are tender, stirring occasionally. Remove from heat.
- Once the potatoes are done cooking, drain them and let them cool enough so that you can handle them. Slice your potatoes into half inch slices. If you want, you can peel them first, but the reason I love making this with fingerling potatoes, is that the skins are so thin and delicate that you don't even know they are there...plus they have great fiber in them! Once your potatoes are all sliced, place them in a serving or mixing bowl.
- Squeeze the lemon juice into your liquid in the sauce pan. And pour this all over the potatoes. Finally sprinkle in the parsley. Gently stir this all together and then let it cool to room temperature.
- Serve this with your next cookout!
Nutrition Facts : Calories 339 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 618 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT
Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.
Provided by magpie diner
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
- Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
- In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
- Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
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
FRENCH POTATO SALAD (LIGHT)
Make and share this French Potato Salad (Light) recipe from Food.com.
Provided by Maito
Categories Potato
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes. I like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
- Make dressing by mixing all of the ingredients together.
- Cut potatoes into chunks, and pour dressing over them while they are still warm. Mix to combine, and serve.
Nutrition Facts : Calories 417.9, Fat 7.6, SaturatedFat 0.7, Sodium 321.7, Carbohydrate 76, Fiber 9.6, Sugar 3.5, Protein 9
CHEF JOEY'S SUMMER POTATO SALAD
I love potatoes, doesn't everyone? I wanted to use up some large yellow taters I had so decided to create a tasty salad. This turned out very nice and the flavours were just right. I think this would be perfect for any picnic or gathering. You can garnish this salad with parsley, or black olives. I sprinkled a little paprika on mine to give it some colour.
Provided by Chef Joey Z.
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
- In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
- I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
- Put the potatoes into a big bowl and gently toss with the mayo mixture.
- Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
- Refrigerate for a few hours to let the flavours combine.
- Bon Appetit!
Nutrition Facts : Calories 322.9, Fat 13.5, SaturatedFat 2, Cholesterol 10.2, Sodium 722.7, Carbohydrate 47.4, Fiber 6, Sugar 6.6, Protein 4.7
LIGHT SUMMER SALAD (BULGARIAN SHOPSKA SALATA)
Found this recipe and it makes for a great last minute what is in the fridge salad to go along with all grilled meats! It is great for a cookout or picnic. It can be a small salad or a large one. dress it up with what vefies you like to make it your own. Use crumbled goat cheese or the traditional bulgarian sirene cheese.
Provided by Shawn C
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes, cucumber, peppers, onion and parsley in a large bowl.
- Place oil, vinegar, salt and pepper to taste in a screw-top jar. Cover and shake until well blended.
- Toss dressing with vegetables, turn into a serving bowl and refrigerate until ready to serve.
- Top with crumbled cheese.
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