OCTOBERFEST GERMAN POTATO SALAD
This potato salad is wonderful served with Bratwurst and Kraut!
Provided by Judy Blum Ryan
Categories Salad Potato Salad Recipes German Potato Salad Recipes
Time 1h30m
Yield 7
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
- In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 39.5 g, Cholesterol 6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 768.4 mg, Sugar 5.8 g
OKTOBERFEST POTATO SALAD
This is a traditional German-style potato salad good year round, not just in October.
Provided by lutzflcat
Categories Salad Potato Salad Recipes No Mayo
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
- Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
- Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 47.3 g, Cholesterol 6.6 mg, Fat 2.9 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 170 mg, Sugar 10.7 g
GERMAN POTATO SALAD
Steps:
- Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
- Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
- Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
- Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.
OCTOBERFEST GERMAN POTATO SALAD
Make and share this Octoberfest German Potato Salad recipe from Food.com.
Provided by minerva
Categories Potato
Time 30m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes.
- Drain, and transfer to a large bowl.
- Add onions.
- In a large bowl, whisk togther the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper.
- Gently stir in the potatoes and onion.
- Let stand for 1 hour before serving to enhance flavors.
Nutrition Facts : Calories 282.4, Fat 9.3, SaturatedFat 1.2, Sodium 792.8, Carbohydrate 45.6, Fiber 5.4, Sugar 6.7, Protein 4.9
OCTOBERFEST GERMAN POTATO SALAD
What makes this salad different is that the salad is served warm or at almost room temperature, although it is still great served chilled also, but plan ahead the salad needs to sit for about an hour or so before serving to blend flavors, try not to overcook the potatoes as they tend to fall apart easily when mixed with the dressing, when I made this the first time I used 1/2 cup vinegar but found it to be too much for my family's taste, making this again I used only 1/3 cup and that seemed to work fine, if you prefer a stronger vinegar flavor then increase the vinegar by 2-4 tablespoons, you may use all vegetable oil in place of the bacon grease.
Provided by Kittencalrecipezazz
Categories Potato
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet cook the bacon slices until almost crisp; remove to a plate (DO NOT discard the bacon grease!) chop or finely slice the cooked bacon; set aside.
- Place the sliced or cubed potatoes into a large pot; cover with water and bring to a boil.
- Cook the potatoes until tender but still firm (about 12-15 minutes DO NOT overcook!) drain and transfer to a large bowl add in the onion.
- In a bowl mix together the mayonnaise, garlic powder, 1/4 cup bacon grease (can use 1/4 cup vegetable oil instead of bacon grease) vinegar, sugar, parsley, seasoned (or white) salt and black pepper; mix well to combine; pour over the cooked potatoes and gently toss to combine.
- Sprinkle the cooked bacon on top of the salad.
- Let stand at room temperature for 1 or more hours before serving.
Nutrition Facts : Calories 530.4, Fat 32.2, SaturatedFat 9.4, Cholesterol 36.4, Sodium 489.8, Carbohydrate 52.6, Fiber 5.3, Sugar 8.4, Protein 8.6
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