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
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
THE OTHER KIND OF GERMAN POTATO SALAD
A few years ago in an on-line fabric swap, one of the gals from Germany shared with me that THIS is the kind of potato salad served in the Bavarian part of Germany today. Quite different from what we Americans call "German" potato salad. As my dad would say: puts hair on your chest!
Provided by Debber
Categories Lunch/Snacks
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook the potatoes in boiling water; slice and keep warm.
- While the potatoes are cooking, prepare the marinade: combine vinegar, sugar, salt & pepper to taste, oil, and onion in a small bowl; stir until sugar dissolves (or you give up).
- Pour marinade over warm potatoes; stir to mix; allow to "work" for at least several hours (overnight is better) at room temperature.
- Just before serving, add mayonnaise, pickles and eggs.
- NOTE: My quilting friend pointed out that the pickles and eggs were strictly optional, and even the mayo wasn't "required.".
Nutrition Facts : Calories 377.2, Fat 18.1, SaturatedFat 2.8, Cholesterol 54.3, Sodium 530.4, Carbohydrate 49.7, Fiber 4.1, Sugar 16.8, Protein 5.4
BAVARIAN POTATO SALAD WITH BACON
Bavarian Potato Salad is a tangy vinegar based potato salad. It's lighter than the mayonnaise version and is perfect served alongside any German food like bratwurst and sauerkraut!
Provided by Deanne Frieders, This Farm Girl Cooks
Categories Side Dish Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Fill a pot with cold water to cover the potatoes.
- Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain.
- Wash and scrub potatoes. Cut potatoes in bite size chunks (or if you prefer, you can cut them into potato slices). Add a steamer basket into the Instant Pot. Add 1 cup of water and the potatoes.
- Lock lid in place, and pressure cook for 15 minutes. Do a natural pressure release for 5 minutes, then a quick release. Drain the potatoes.
- In a large skillet or in your Instant Pot, fry the bacon until crisp, remove and set aside to drain on a paper towel.
- Drain all but 2 tablespoons of the bacon fat. Add onion to the pan with the drippings and cook until tender.
- Add vinegar and water, cook until bubbly. Add sugar, salt and pepper and stir to dissolve. Allow to reduce and then remove from heat.
- Place cut potatoes in a large bowl and allow them to sit for 15-20 minutes until slightly cooled but still warm. Pour the warm salad dressing over the potatoes. Gently stir to combine. The potatoes will soak up the dressing as they sit. Crumble bacon and add to the potatoes along with chopped parsley. Serve warm.
Nutrition Facts : Calories 187 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 427 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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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- Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
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