Asian German Fusion Potato Salad Recipes

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ASIAN-GERMAN FUSION POTATO SALAD



Asian-German Fusion Potato Salad image

This is a creamy German-style potato salad with a tremendous flavor given from Asian ingredients! I made this up on a whim and everyone loved it. I add ham, but feel free to leave it out - it won't alter the flavor much, just the texture.

Provided by LONBINDER

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 16

1 ½ pounds red potatoes, scrubbed
½ cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
½ tablespoon sesame oil
½ tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
¼ cup chopped fresh cilantro

Steps:

  • Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
  • Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
  • In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
  • Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 28.4 g, Cholesterol 26.5 mg, Fat 39.2 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 6.7 g, Sodium 666.4 mg, Sugar 2.9 g

GERMAN POTATO SALAD FOR A CROWD



German Potato Salad for a Crowd image

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

12 medium potatoes
12 bacon strips
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pinch pepper
1-1/2 cups water
3/4 cup white vinegar
Chopped fresh parsley

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.

ASIAN-GERMAN FUSION POTATO SALAD



Asian-German Fusion Potato Salad image

This is a creamy German-style potato salad with a tremendous flavor given from Asian ingredients! I made this up on a whim and everyone loved it. I add ham, but feel free to leave it out - it won't alter the flavor much, just the texture.

Provided by LONBINDER

Categories     Red Potato Salad

Time 40m

Yield 6

Number Of Ingredients 16

1 ½ pounds red potatoes, scrubbed
½ cup frozen mixed vegetables
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon dried minced garlic
salt and pepper to taste
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
½ tablespoon sesame oil
½ tablespoon hot sauce
1 teaspoon wasabi powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 cup cooked, cubed ham
¼ cup chopped fresh cilantro

Steps:

  • Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
  • Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
  • In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
  • Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 28.4 g, Cholesterol 26.5 mg, Fat 39.2 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 6.7 g, Sodium 666.4 mg, Sugar 2.9 g

ASIAN POTATO SALAD



Asian Potato Salad image

Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.

Provided by NainInCandia

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 12

4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 ⅓ cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
⅛ teaspoon dry hot mustard
⅛ teaspoon salt
¾ cup chopped bok choy
1 red bell pepper, seeded and diced
½ cup chopped green onion
¼ cup chopped fresh cilantro

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
  • To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
  • Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g

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