GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
GERMAN POTATO SALAD
Steps:
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
DELICIOUS POTATO SALAD WITH DILL PICKLE
This is a simple and very tasty potato salad. It looks great with all the green in it. There's never any left over when I serve it. This recipe can easily be doubled for a party.
Provided by Pesto lover
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cube potatoes. Boil until just tender.
- Mix all other ingredients in a medium size bowl.
- Drain cooked potatoes and let cool completely.
- Mix potatoes into mayonnaise mixture.
- Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.
POTATO SALAD - GERMAN KARTOFFEL
My favorite potato salad!
Provided by Spritzer
Categories Salad Potato Salad Recipes German Potato Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
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 rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
- Whisk vinegar, sugar, salt, and pepper together in a large bowl; add potatoes, onion, and chopped gherkin. Stir salad dressing into the mixture. Fold 3/4 the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 38.6 g, Cholesterol 144.7 mg, Fat 6.4 g, Fiber 3.9 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 526.9 mg, Sugar 5.1 g
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
PHENOMENAL GERMAN POTATO SALAD WITH FRESH DILL PICKLE
I am not normally a big potato salad fan...but after trying this one, I will be hooked to this recipe for life. The unique taste comes from the fresh dill pickle that takes just 20 minutes to brine. Fresh dill could be used to give it more of a punch! Try it....you won't be disappointed!!!
Provided by Abby Girl
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fresh Cucumber: Stir sugar, cucumber, ½ cup vinegar, dill, and ½ teaspoon salt together in bowl; set aside while preparing potatoes.
- Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.
- Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes.
- Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer.
- Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.
- Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.).
Nutrition Facts : Calories 325.3, Fat 17.2, SaturatedFat 4.4, Cholesterol 15.4, Sodium 203, Carbohydrate 36.2, Fiber 4.2, Sugar 5.8, Protein 6.5
GERMAN POTATO SALAD
Make and share this German Potato Salad recipe from Food.com.
Provided by TFPowers
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Quarter potatoes length wise anc cut them crosswise into 1/2 inches pieces. Boil potatoes until tender about 10-15 minute Cook bacon until crispy, drain. Reserve the drippings.
- Put drippings in skillet add the onion and celery, cook the mixture over low heat stirring until the onion is softened. add the sugar, flour and celery seeds cooking form about 30 seconds. Stir in the mustar, vinegar and 1/2 cup water, bring mixture to a boil. and then simmer for 2 minute or until thick. Season the dresing with salt and pepper, pour over the potatoes and stir in the eggs, pickles, bacon, and scallion greens. Serve warm.
Nutrition Facts : Calories 446.6, Fat 20, SaturatedFat 6.6, Cholesterol 119, Sodium 441.1, Carbohydrate 54.2, Fiber 5.2, Sugar 6.2, Protein 12.6
POTLUCK GERMAN POTATO SALAD
This is a big hit at church potlucks. One man says he comes only so that he can eat my potato salad! -Kathleen Rabe, Kiel, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside., Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes., When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.
Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 181mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO SALAD WITH DILL, HORSERADISH & PICKLE
This is a food that goes with Summer. This is the only Potato Salad my wife will eat. The flavors are subtle and refreshing. Make the whole recipe,you'll eat this until it's gone.
Provided by 45 Carry Chef
Categories Potato
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 10
Steps:
- Slice the unpeeled potatoes into disks.
- Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
- Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
- Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
- In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
- Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.
GERMAN POTATO SALAD
Categories Salad Egg Mustard Potato Side Steam Quick & Easy Bacon Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- Quarter the potatoes lengthwise and cut them crosswise into 1/2-inch pieces. In a vegetable steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are tender, and transfer them to a large bowl. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. Pour off all but 4 tablespoons of the fat, to the skillet add the onion and the celery, and cook the mixture over moderately low heat, stirring, until the onion is softened. Add the sugar, the flour, and the celery seeds, and cook the mixture, stirring, for 30 seconds. Stir in the mustard, the vinegar, and 1/2 cup water, bring the mixture to a boil, stirring, and simmer it for 2 minutes, or until it is thickened. Season the dressing with salt and pepper, pour it over the potatoes, and stir in the eggs, the pickles, the bacon, and the scallion greens. Serve the salad warm.
CREAMY DILL PICKLED POTATO SALAD!
This is for the dill pickle lovers! Nice served along with Recipe #199670 makes a meal very easy to prepare because you can make this the day before and the ham is so easy just add some greens or make ham sandwiches.
Provided by Rita1652
Categories Potato
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the potatoes in a large bowl.
- Sprinkle with the pickle juice and gentle toss.
- Mix 1 cup mayonnaise with mustard, onion, dill, pickle and eggs add to potatoes stirring in and season with salt and pepper.
- Adding more mayonnaise to the creaminess you desire.
- Serve room temperature or chilled.
Nutrition Facts : Calories 187.3, Fat 8.4, SaturatedFat 1.5, Cholesterol 75.6, Sodium 313.9, Carbohydrate 23.8, Fiber 2.1, Sugar 3.1, Protein 4.6
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