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.
NEW POTATO SALAD WITH FENNEL AND SPRING PEAS
I used to have a little coffee shop a long time ago called the Gotham Coffee Shop, and this potato salad was one of our most popular items. With the warm vinaigrette, it's almost like a German-style potato salad, plus a surprising crunch from the fennel. Recipe adapted from Taste and Technique: Recipes to Elevate Your Home Cooking, available on September 13, 2016 wherever books are sold.
Provided by Naomi Pomeroy
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the potatoes and peas: Add 6 cups water, 3 tablespoons of salt, and potatoes to a heavy-bottomed pot. Turn heat to high, partially cover, and bring to a boil. Meanwhile, blanch peas: Bring 6 cups of water with 3 tablespoons of salt to a boil. Prepare an ice bath with 1 tablespoon of salt. Add peas to the boiling water and cook until the water comes up to a boil again, 2-3 minutes. Taste to verify that the peas are fully cooked; then strain, place peas into the salted ice bath to halt cooking, and set aside. Check potatoes periodically by piercing the largest one with a fork. They are done when the fork goes all the way through with no resistance. Turn off the heat and let the potatoes sit in their water, 4-5 minutes longer. While potatoes are cooking, prep the rest of the ingredients (Step 2).
- Vinaigrette: In a small saucepan over medium-low heat, add vinegar, olive oil, sugar, salt, and pepper. Bring to a simmer to dissolve and incorporate all of the ingredients. Remove from heat and set aside. Meanwhile, prepare the fennel by removing the fronds (reserving them for later use) and use a mandoline to slice into thin strips. Add the sliced fennel to a bowl, along with the green onions and warm vinaigrette. Toss to coat and set aside.
- Assembly: Drain the peas and fully cooked potatoes. Cut the potatoes in half and add directly to the fennel while they are still warm; toss so the vinaigrette is absorbed into the potatoes. Roughly chop the fennel fronds (about ¼ cup), and cut the mint and basil into a rough chiffonade (about ¼ cup total); add to the salad. At the last minute, to avoid discoloration, add the peas. Toss again and serve.
CLASSIC POTATO SALAD
Make and share this Classic Potato Salad recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil peeled potatoes in salted water until done. Cool to room temperature.
- Place diced potatoes in large bowl.
- Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
- Add to potatoes.
- Add celery and onions and mix well.
- Stir in eggs.
- Sprinkle a little paprika on top.
POTATO SALAD WITH FRENCH DRESSING
This is my favorite potato salad now. This recipe came from Naomi Judd's cookbook. I don't use the hard boiled eggs because I don't care for them in my potato salad and I cut back on the mayonnaise,onion, pickle relish and leave out the mustard....you can adjust things to your own taste because what really makes this potato salad is the French dressing. Here is the recipe as it appears in Naomi Judd's cookbook
Provided by shells75
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).
- Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.
- To the potatoes, add the celery, onion, and pickle relish.
- In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).
Nutrition Facts : Calories 527.1, Fat 31.9, SaturatedFat 4.9, Cholesterol 121, Sodium 1341.6, Carbohydrate 56.6, Fiber 4.3, Sugar 14.9, Protein 7.4
CLASSIC POTATO SALAD
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.
NAOMI'S POTATO SALAD
Steps:
- Boil and cool potatoes, cut up into bite size pieces. Put into a bowl.
- Peel boiled eggs and chop, add to potatoes. Add chopped celery and green onion. (I snip my green onion with a scissors).
- In a separate bowl, mix remaining ingredients together (dressing). Add to potato mixture and gently stir. I sprinkle some paprika on top after to garnish. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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