Authentic German Potato Salad Recipes

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AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

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

3 cups red potatoes, diced
6 slices bacon
1 small onion, diced
2 tablespoons water
1/4 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley

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

OMA'S GERMAN POTATO SALAD



Oma's German Potato Salad image

My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant

Provided by Food Network Kitchen

Categories     side-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

2 pounds Yukon gold potatoes (about 4), peeled
3 tablespoons extra-virgin olive oil
8 ounces bacon, cut into 1/2-inch strips
1 medium yellow onion, diced
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
1 tablespoon sugar
Kosher salt and freshly ground black pepper
4 scallions, chopped
1 cup fresh flat-leaf parsley leaves, chopped

Steps:

  • Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
  • Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
  • Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
  • Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.

GERMAN POTATO SALAD



German Potato Salad image

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

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

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.

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

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

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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

TRADITIONAL GERMAN POTATO SALAD



Traditional German Potato Salad image

While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 8 to 10

Number Of Ingredients 8

4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
  • While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
  • Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
  • Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

HOT GERMAN POTATO SALAD III



Hot German Potato Salad III image

A variation on potato salad - delicious!

Provided by Tequila

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 12

Number Of Ingredients 10

9 potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g

TRADITIONAL GERMAN WARM POTATO SALAD



Traditional German Warm Potato Salad image

Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.

Provided by Marianne

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 8

4 ¼ pounds waxy potatoes
1 small onion, finely chopped
1 cup hot vegetable broth
5 tablespoons white vinegar
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
1 pinch white sugar, or to taste
1 tablespoon chopped fresh chives

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, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
  • Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g

GERMAN POTATO SALAD



German Potato Salad image

I'd always loved my grandmother's German potato salad. So when I married a potato farmer-and had spuds in abundance-I played with several recipes that sounded similar and came up with this salad that reminds me of hers. - Sue Hartman, Parma, Idaho

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

5 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
6 cups sliced cooked peeled potatoes

Steps:

  • In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.

Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 399mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

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

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

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.

GERMAN POTATO SALAD



German Potato Salad image

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

Provided by Julia Foerster

Categories     Salad     Side Dish

Time 50m

Number Of Ingredients 11

2 pounds waxy potatoes
6-8 slices bacon (finely diced)
½ cup finely chopped onion
¾ cup beef stock
6 Tbsp white vinegar
1 tsp mustard (Dijon or mild German mustard)
2 Tbsp vegetable oil (sunflower or avocado oil work best)
1 tsp sugar
½ tsp salt (or more to taste)
¼ tsp black pepper (freshly ground )
2 Tbsp chopped parsley (or chives)

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

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Steps:

  • Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  • Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  • Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  • Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CLASSIC GERMAN POTATO SALAD



Classic German Potato Salad image

This potato salad is a classic side for any German meal.-Mae Wagners, Pickerington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 to 2 pounds bacon
3-1/2 pounds potatoes, boiled, peeled and diced (about 7 cups)
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1-1/2 cups water
1/4 cup cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup half-and-half cream

Steps:

  • In a large skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In a large bowl, toss bacon with potatoes and onion; set aside. In the drippings, combine flour and sugar. Combine water, vinegar, salt and pepper; stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm.

Nutrition Facts :

CLASSIC GERMAN POTATO SALAD



Classic German Potato Salad image

Authentic German Potato salad is usually served warm or at room temperature, but however you eat it this salad is absolutely delicious. I must confess that I start eating it as soon as it is mixed, and some say it is even better after it has set for a few hours or the next day.

Provided by Chef Lyle

Categories     Vegetable

Time 45m

Yield 2 1/2 lbs

Number Of Ingredients 9

2 lbs baby red potatoes (or your favorite potato)
1 large white onion
1 lb bacon
6 tablespoons vinegar (or to taste)
1/3 cup oil
1 beef bouillon cubes or 1 vegetable bouillon cube
1 bunch green onion
2 tablespoons fresh parsley
3 tablespoons brown mustard (according to your taste)

Steps:

  • Boil peeled or skins-on (according to your preference) potatoes in water and bouillon for 15-20 minutes. (This may take longer if you are at high altitude). Don't let them get too soft - a fork should go in but the potatoes should not fall apart.
  • Fry bacon and crumble bacon into small pieces.
  • Dice the white onion and fry it in the bacon grease.
  • Chop the potatoes into cubes.
  • Mix the bacon, white onion, oil, mustard, and vinegar together in a bowl that will be large enough to hold your potatoes.
  • Chop the green onions.
  • Toss the cooled potatoes in your sauce along with the green onions.
  • Sprinkle with parsley, salt and pepper to taste.

Nutrition Facts : Calories 1419.9, Fat 111.5, SaturatedFat 31.2, Cholesterol 123.6, Sodium 1953.2, Carbohydrate 74.5, Fiber 10.4, Sugar 6.9, Protein 30.4

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This recipe is from a man that I work with. He is from Frankfurt. This is the recipe he gave me that has been in his family for generations and it is wonderful! I serve it along with knockwurst and sauerkraut. YUMMY!

Provided by AZRoxy63

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

10 potatoes, diced, boiled, and drained
1 medium onion, finely chopped
10 slices bacon
1 cup cider vinegar
2/3 cup sugar
1 teaspoon paprika
1 teaspoon black pepper
1 dash Worcestershire sauce
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon yellow mustard
2 tablespoons all-purpose flour
3/4 cup water

Steps:

  • Fry bacon, remove and place on paper towels to drain.
  • Crumble bacon when cool and set aside.
  • DO NOT EMPTY GREASE FROM PAN.
  • Place onion in bacon grease and cook until tender.
  • In a small bowl, combine worcestershire sauce, salt, mustard, vinegar, cayenne pepper, water, and sugar.
  • Add flour to hot bacon grease/onion mixture and stir well.
  • Slowly add sauce mixture from small bowl while stirring.
  • Cook on medium low until bubbly and sauce thickens some.
  • Add in the bacon and potatoes and toss gently to coat with sauce mixture.
  • Pour into serving dish and sprinkle with black pepper and paprika.
  • Serve hot and enjoy!

Nutrition Facts : Calories 420.1, Fat 13.1, SaturatedFat 4.3, Cholesterol 19.3, Sodium 548, Carbohydrate 66.9, Fiber 6.3, Sugar 19.5, Protein 9.1

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

-=Please note that this recipe has recently been "adopted" by me and edited March 2005=- Potato salads are standard fare at a summer barbecue. But, when it's 90 degrees outside, a light German potato salad is a tastier, healthier and safer alternative to a heavy, mayonnaise based salad (which can harbor harmful bacteria after lying in the hot weather for too long). Try this recipe for German potato salad at your next barbecue.

Provided by - Carla -

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb potato, scrubbed
1 1/4 cups hot vegetable stock
5 tablespoons canola oil
2 tablespoons vinegar
1 teaspoon coarse German mustard
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/3 cucumber
1 large pickle
5 ounces cooked bacon, chopped (optional)
2 spring onions, chopped
2 small onions, finely chopped
2 tablespoons fresh chives
8 cherry tomatoes, halved
fresh ground black pepper, to taste

Steps:

  • Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock.
  • Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
  • Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
  • Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
  • Gently mix in the tomatoes and set aside in the fridge for an hour or two.
  • It is best only lightly chilled so remove at least half an hour before serving.
  • Check the seasoning and serve.

Nutrition Facts : Calories 279, Fat 17.8, SaturatedFat 1.3, Sodium 734.8, Carbohydrate 28.1, Fiber 4.2, Sugar 5.6, Protein 3.5

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From allrecipes.com


GERMAN POTATO SALAD - STRESS BAKING
2018-10-01 Set aside. In a small bowl, stir to combine vinegar, water and sugar. Set aside. Fill a large pot with potatoes and fill with enough cold water to cover them. Add a pinch of salt and bring to a boil. Once boiling, lower heat to medium high and let simmer for 15-20 minutes or until easily pierced with a fork.
From stressbaking.com


AUTHENTIC, EASY GERMAN POTATO SALAD WITH BACON - DINNER, THEN …
2019-05-21 Instructions. Add the potatoes to a large pot covered with cold water and bring to a boil and cook for an additional 12-15 minutes or until you can easily pierce the potato with a small knife. In a large skillet cook the bacon on medium heat until crispy, then remove.
From dinnerthendessert.com


OLD FASHIONED GERMAN POTATO SALAD - THE STAY AT HOME CHEF
Instructions. Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl. Meanwhile, add bacon to a cold large skillet. Heat over medium heat …
From thestayathomechef.com


BEST GERMAN POTATO SALAD RECIPE | A FARMGIRL'S DABBLES
2022-07-12 Stir in garlic and cook 1 minute more. Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
From afarmgirlsdabbles.com


GERMAN POTATO SALAD - COOKING CLASSY
2020-06-27 Remove bacon, set aside and leave drippings in skillet. Saute onions and garlic: Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer. Make german potato salad dressing: Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
From cookingclassy.com


AUTHENTIC GERMAN POTATO SALAD RECIPE [BAVARIAN] - MASALA HERB
2018-08-13 Instructions. Boil your potatoes soft. Leave them to cool down and peel. 3-4 large Potato. Cut the potatoes into thick slices and place them a salad bowl. Chop the onion small and add to the potatoes into the salad bowl. 1 small Onion. …
From masalaherb.com


EASY GERMAN POTATO SALAD (KARTOFFELSALAT) - CHEERFUL COOK
2020-01-03 Bring the water to a boil and cook for about 15-20 minutes or until the potatoes are tender. Use another large pot and fill with water. Bring the water to a boil. Add the eggs and cook for 9 minutes. Once cooked briefly submerge the cooked eggs into a bowl of ice water. Remove from the bowl and once peel the eggs.
From cheerfulcook.com


EASY COLD GERMAN POTATO SALAD RECIPE - YELLOW BLISS ROAD
2022-06-27 Slice potatoes into very thin discs and place directly into a medium sized bowl. Season with salt and pepper, stirring gently to coat the potatoes. Stir in onions and pour in vinegar and stir. Repeat with the oil. Taste and adjust seasonings as desired.
From yellowblissroad.com


SWABIAN POTATO SALAD - ALL TASTES GERMAN
2020-02-21 Cover with cold water and bring to a boil. Reduce the heat and simmer the potatoes until they are just barely fork tender. Drain the potatoes and let them cool slightly. In the meantime, bring the broth to a boil and chop the onion finely. Add the onion cubes, vinegar, mustard, salt, pepper and sugar to the broth.
From alltastesgerman.com


AUTHENTIC GERMAN POTATO RECIPES - RECIPES FROM EUROPE
German Potato Soup. A bowl of soup full of goodness! This delicious German potato soup recipe is loaded with goodness – from potatoes, carrots, and leeks to celery root, sausage, and lots of freshly chopped parsley. Served hot, this soup makes a tasty appetizer or can be served up as the main course itself!
From recipesfromeurope.com


GERMAN POTATO SALAD (AUTHENTIC RECIPE) - EVOLVING TABLE
2022-05-23 Boil the Potatoes. Add potatoes to a large pot and cover with one inch of water. If you have a steamer basket, you can use it to keep the potatoes from soaking up too much liquid and getting soggy. Cook in boiling water over medium-high heat for 15-20 minutes. Start checking the potatoes with 5 minutes left.
From evolvingtable.com


THE BEST HOT GERMAN POTATO SALAD (EASY, TOO!) • FIVEHEARTHOME
2022-04-06 Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner.
From fivehearthome.com


AUTHENTIC GERMAN POTATO SALAD (VEGAN, GLUTEN-FREE, PALEO)
2019-05-27 In a bowl, whisk together the vinaigrette ingredients. In a skillet, add your minced shallots and the whisked together vinaigrette, over medium heat. Allow things to saute for about 5 minutes and remove from heat. Place the cooked potatoes in a large bowl, add the vinaigrette, parsley, and coconut bacon.
From strengthandsunshine.com


GERMAN POTATO SALAD RECIPES MADE JUST LIKE OMA
German potato salad recipes, aka Kartoffelsalat, have so many variations, there's a perfect one just for your picnic, lunch, supper, or party. Hot, warm, cold, creamy or not – you choose your favorite. Or, perhaps you'll end up with several favorites, like me. And yes, the one shown above has mayo, because it comes from northern Germany.
From quick-german-recipes.com


HOW TO MAKE AUTHENTIC GERMAN POTATO SALAD - CHENGUINS
2021-12-18 Place the scored potatoes into a big pot of unsalted water and bring it to a boil. Lower the heat and cook the potatoes until tender, which takes roughly 40 to 45 minutes. Poke a knife into the potato. If it cuts through the potato easily, then it is ready. By uncertainty, just simply try out one slice of potato.
From chenguins.com


AUTHENTIC GERMAN POTATO SALAD WITH BACON RECIPE
2022-06-24 Make no mistake, however, this German potato salad is bursting with flavour and is equally as delicious. Any authentic German potato salad recipe will generally call for bacon, and it uses vinaigrette in place of the traditionally used mayonnaise. This recipe is served warm in the southern part of Germany and is called Kartoffelsalat. In the ...
From saladrecipes.info


AUTHENTIC GERMAN POTATO SALAD (BAVARIAN KARTOFFEL SALAT)
2009-11-20 Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. Cut the bacon into "lardons" (thin strips) and cook until crispy. Reserve about 2 Tbsp of the bacon fat. Add the bacon, onion, salt and pepper, and dill. Add the reserved bacon fat, and chicken stock.
From afeastfortheeyes.net


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