Sweet And Spicy German Potato Salad Food

GERMAN POTATO SALAD (AUTHENTIC BAVARIAN KARTOFFELSALAT)

Steps:

• Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.)Add enough cold water to cover the tops of the potato cubes. Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.

SWEET AND SPICY GERMAN POTATO SALAD

Steps:

• Cut potatoes into quarters and boil until soft but firm. (can peel or not, depending on preference.) Cool slightly and cut into chunks.
• In the meantime, heat oil and bacon bits in a skillet. Add the onion and cook until it just starts to get soft. Add garlic and cook another minute.
• Stir the onion mix into the potatoes and let stand for 10 minutes.
• Whisk together the mustard, mayo and vinegar in a small bowl. Add mustard dressing, parsley and chives to the potatoes and toss to coat. Season with salt and pepper to taste.
• Can be served at room temperature or chilled.

GERMAN SWEET POTATO SALAD

Steps:

• Prick the sweet potatoes with a fork, and microwave them on high just until they are tender, about 7 minutes, turning them halfway through the cooking. Let the sweet potatoes cool until they can be handled.
• Meanwhile, place the cauliflower in a large microwave-safe dish. Cover it tightly and microwave on high until just cooked through, about 5 minutes. Let cool slightly.
• Peel the sweet potatoes and cut them into large dice.
• In a large bowl, whisk together the white wine vinegar and Truvia. Add the sweet potatoes, cauliflower, scallions, bacon bits, and parsley; toss to coat. Season the salad with salt and pepper to taste, and serve.
• Fat: 27.4g (before), 2g (after)
• Calories: 460 (before), 112 (after)
• Protein: 6g
• Carbohydrates: 18g
• Cholesterol: 6mg
• Fiber: 4g
• Sodium: 475mg

SPICY SMOKED SWEET POTATO SALAD

Steps:

• For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
• For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
• Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

GERMAN-STYLE SWEET POTATO SALAD

Steps:

• Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
• Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
• Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

YAM (SWEET POTATO) SALAD

Steps:

• In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
• When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
• While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
• Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
• Add green onions & red pepper & either serve at room temperature or chilled.

BOBBY FLAY'S GERMAN POTATO SALAD

Steps:

• Place unpeeled potatoes in a large pot with the onion and cover with water.
• Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
• Bring to a boil and cook until tender (about 15 minutes).
• Drain and discard onions.
• When cool enough to handle cut potatoes in cubes or slices.
• Place potatoes in a large bowl and cover to keep warm.
• Place a large sauté pan on grill/stove, add the bacon and cook until crisp.
• Remove the bacon with a slotted spoon and drain on paper towel-lined plate.
• Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
• Carefully add the vinegar and mustard seeds and cook 2 more minutes.
• Whisk in the canola oil and hot mustard and season with salt and pepper to taste.
• Add the potatoes to the pan of dressing and toss gently to coat.
• Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.