AUTHENTIC GERMAN POTATO SALAD
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
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
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
GERMAN POTATO SALAD
Steps:
- Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
- Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
- Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
- Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GERMAN POTATO SALAD
Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.
Provided by Mary Nolan
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
- Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
GERMAN POTATO SALAD FOR A CROWD
A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.
Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
THE BEST GERMAN STYLE POTATO SALAD
Make and share this The Best German Style Potato Salad recipe from Food.com.
Provided by Hugce
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put vinegar, water, salt and sugar into small saucepan.
- Heat well, but do not boil.
- Pour over combined potatoes, onion, bacon bits, add oil.
- Stir occasionally.
- Mixture thickens as it stands.
- Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.
Nutrition Facts : Calories 383.9, Fat 14, SaturatedFat 1.9, Sodium 638.5, Carbohydrate 59.2, Fiber 8.6, Sugar 8.2, Protein 6
MOM'S GERMAN POTATO SALAD
I know there is a debate as to what constitutes "real" German potato salad. All I know is that this is TOO tasty! For those of you who shy away from German Potato salad because it is too vinegary, try this. It has converted MANY people as the balance is darn near perfect. Prep time does not include boiling the potatoes.
Provided by Michelle S.
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place potatoes in a casserole dish, season with salt and pepper.
- Cut bacon into smallish pieces.
- Brown in a large skillet.
- Remove bacon with a slotted spoon, and place on top of potatoes.
- DO NOT drain skillet!
- In skillet add the onion, vinegar, water, flour and sugar.
- Mix well, bring to a boil and stir until thickened.
- Place sauce mix over bacon and potatoes.
- Mix well.
- Bake for 30 minutes.
GERMAN POTATO SALAD - THE REAL DEAL
Well at least it was in our family. This recipe was my grandma's and it's the only one I'll eat (about every 5 years). It's not the most heart healthy recipe in the world, but oh, the memories it brings back. This is how grandma wrote it out.
Provided by Deely
Categories Potato
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place unpeeled potatoes and water in saucepan and bring to boiling point at high heat.
- Turn to low heat and cover.
- Cook 25 to 30 minutes longer or until potatoes are tender.
- Drain and cut into thin slices.
- SAUCE:.
- Cut bacon into small pieces, brown, then remove from drippings.
- Add more bacon fat to make 1/2 cup.
- Blend sugar, flour, salt and pepper in a small bowl.
- Add to bacon drippings and stir to make a smooth paste.
- Add vinegar and water.
- Bring to a boil for 2 to 3 minutes, stirring constantly.
- Combine the hot sauce, sliced potatoes and onions.
- Let stand at room temperature 2 to 4 hours.
- Sprinkle with bacon pieces just before serving.
Nutrition Facts : Calories 297.7, Fat 11.6, SaturatedFat 4.4, Cholesterol 11.4, Sodium 518.8, Carbohydrate 44.2, Fiber 4.2, Sugar 11.6, Protein 4.3
REAL GERMAN POTATO SALAD - DIRECT FROM MY FRIEND IN FRANKFURT'S
I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't yet been able to make it, but since I am German and generally like a good German potato salad, I thought I would put my name on this great looking recipe! ;) If you make it before I get a chance, please let me know what you think!
Provided by -Sylvie-
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, cook onion until tender.
- Stir in flour, blend well.
- Add vinegar and water; cook and stir until bubbly and slightly thick.
- Add sugar and stir until it dissolves.
- Add Mayo or"Miracle Whip".
- Chop pickles; gently stir in pickles and potatoes.
- Serve chilled.
AUTHENTIC GERMAN POTATO SALAD
This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
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