Paul Prudhommes Hot German Potato Salad Food

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PAUL PRUDHOMME'S HOT GERMAN POTATO SALAD



Paul Prudhomme's Hot German Potato Salad image

This is the best German potato salad recipe that I have ever found. The spices really make it wonderful.

Provided by texasjj

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
20 unpeeled small red new potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped onion
1/4 cup all-purpose flour
1 cup chicken stock or 1 cup canned broth
3/4 cup distilled white vinegar
1/2 cup sugar
1/2 cup chopped green onion tops or 1/2 cup chives

Steps:

  • Combine the six seasonings.
  • Cook the potatoes in a large pot of water until just tender (about 5 minutes from when the water starts to boil). Drain and cool under cold running water. Slice the potatoes about 1/4 inch thick and place in a large bowl. Add eggs and mix well.
  • Saute the bacon until browned. Remove the bacon from the pan and set aside, reserving the drippings.
  • Pour off all but 2 tablespoons of bacon drippings and set skillet over high heat. Add the onions and cooks, scraping the skillet occasionally, until the onions are golden, about 3-5 minutes. Add all of the seasoning mix, and whisk in the flour. Slowly add the chicken stock, vinegar and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5-6 minutes. Remove from heat.
  • Fold the sauce into the potato and egg mixture, add the green onions tops and bacon, and combine thoroughly.
  • Best served warm, but also good at room temperature.

Nutrition Facts : Calories 563, Fat 13.8, SaturatedFat 4.5, Cholesterol 122.3, Sodium 436, Carbohydrate 94.6, Fiber 10.1, Sugar 17.8, Protein 16.1

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

We had a German Theme Week in our craft club one month and this is what I made. I thought is was going to be horrible with the vinigar in it, but much to my supprise it was WONDERFUL! The longer it set the better it got. EVERY WOMAN there asked me for the recipe. Needless to say it was a hit! NOTHING left to bring home.

Provided by Kaccy G.

Categories     Potato

Time 30m

Yield 8 Side dish servings

Number Of Ingredients 10

20 small unpeeled small red potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped white onion
2 tablespoons chef paul prudhomme's meat magic seasoning
1/4 cup all-purpose flour
1 cup chicken stock
3/4 cup vinegar
1/2 cup sugar
1/2 cup chopped green onion tops or 1/2 cup chives

Steps:

  • Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
  • Drain and cool under cold running water.
  • Slice the potatoes 1/4 inch thick and place them in a large bowl.
  • Add the eggs, mix well, and set aside.
  • Sauté the bacon in a 10-inch skillet over high heat until browned, about 7 minutes.
  • Remove the bacon from the skillet with a slotted spoon and set aside.
  • Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat.
  • Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
  • Add the Meat Magic, then whisk in the flour.
  • Slowly add the stock, vinegar, and sugar, whisking constantly.
  • Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes.
  • Remove from the heat.
  • Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.

Nutrition Facts : Calories 557.6, Fat 13.7, SaturatedFat 4.4, Cholesterol 122.3, Sodium 290.3, Carbohydrate 93.7, Fiber 9.9, Sugar 17.6, Protein 15.8

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Number Of Ingredients 11

2 pounds white-skinned waxy potatoes, scrubbed (about 5 large)
Kosher salt
6 slices bacon (about 4 ounces)
1 small yellow onion, diced
3/4 cup chicken broth
1/3 cup fruity white wine (recommended: Riesling)
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper

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.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Enjoy warm, bacon-y goodness with Hot German Potato Salad. Take just one bite of this Hot German Potato Salad and you'll never look at ordinary potato salad the same again!

Provided by My Food and Family

Categories     Cheesy Potatoes

Time 37m

Yield Makes 6 servings.

Number Of Ingredients 9

6 medium potatoes, peeled, cooked and sliced
14 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
1 medium onion, chopped
2 stalks celery, thinly sliced
1 Tbsp. flour
1/2 cup water
1/2 cup cider or HEINZ Distilled White Vinegar
1/3 cup sugar
1/4 tsp. each: salt and pepper

Steps:

  • Place potatoes in large bowl; set aside.
  • Cook and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside.
  • Add onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.

Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.

Provided by breezermom

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups red potatoes, diced
6 slices bacon
1 small onion, diced
2 tablespoons water
1/4 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley

Steps:

  • Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
  • Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove 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 potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

Nutrition Facts : Calories 180.9, Fat 5.6, SaturatedFat 1.9, Cholesterol 8.2, Sodium 703.9, Carbohydrate 29.3, Fiber 2.3, Sugar 11.7, Protein 3.8

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