Chef Boy I Be Illinois Schwabisch Kartoffelsalat German Potato Recipes

KARTOFFELSALAT - GERMAN POTATO SALAD

Steps:

• Place unpeeled potatoes in cold salt water and bring to a boil.
• Boil gently until potatoes are tender, but still firm.
• Do not overcook.
• Pour off the boiling water and allow potatoes to cool until easy to handle.
• (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
• Peel cooled potatoes, slice, then place in a large bowl.
• Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
• Do not burn the bacon and do not drain the fat in the skillet.
• Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
• Pour this mixture over the sliced potatoes in the bowl.
• Add the green onions and the chives.
• Gently toss the potatoes so all ingredients are evenly blended.
• Taste and adjust seasonings, if necessary.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

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, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

CHEF-BOY-I-BE-ILLINOIS' SCHWABISCH KARTOFFELSALAT GERMAN POTATO

Steps:

• Steam the potatoes until tender, remove skins then slice.
• Add remaining ingredients and taste for salt.
• You can add more or less vinegar to your taste. We prefer it slightly tart.
• For beef broth, I combine 1 tablespoon beef bouillon to 1/2 cup water and place in microwave for 1 minute to dissolve. You could also use canned, but you need strong broth for this.

BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)

Steps:

• Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
• Drain.
• Toss warm potatoes with vegetable oil and onions.
• Dissolve remaining 1/4 t salt and the sugar in lemon juice.
• Pour over potatoes.
• Marinate salad 1 to 2 hours before serving.
• Serve at room temperature.

BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD

Steps:

• Make sure onion, pickles and apple are chopped the same size.
• Boil the whole potatoes with their skins on until tender about 20-30 minutes.
• Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
• In a bowl combine all the ingredients except potatoes.
• Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
• Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
• Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

MOM'S GERMAN POTATO SALAD

Steps:

• Boil potatoes until just tender when poked with a fork, but not too soft.
• When potatoes are cool, peel and slice thin.
• Add salt, pepper, and celery salt to taste.
• Add chopped onion; set aside.
• Fry bacon slowly in skillet until crisp; crumble when cool.
• In separate bowl, combine vinegar, water, and sugar.
• Add liquid to bacon in skillet.
• Blend in flour and additional salt, pepper, and celery salt to taste.
• Add potatoes and warm through.

THE OTHER KIND OF GERMAN POTATO SALAD

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.".

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

KARTOFFELSALAT (GERMAN POTATO SALAD)

Steps:

• Simmer onions and celery in bacon drippings just a minute or so.
• Add flour, vinegar, water, sugar, salt and pepper.
• Toss with potatoes and serve-warm.
• Hard boiled eggs may be added.

KARTOFFEL SALAT (GERMAN POTATO SALAD)

Steps:

• Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook.
• Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight.)
• Peel cooled potatoes, slice, then place in a large bowl.
• Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not drain the fat in the skillet.
• Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl.
• Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
• This recipe is excellent served either cold or warm.

CHEF-BOY-I-BE ILLINOIS' SCALLOPED POTATOES AND HAM

Steps:

• Preheat oven to 400 degrees F.
• A food processor makes the grating and slicing easy! In a bowl, combine the processed vegetables with the flour, spices and cheese. Use your hands to really toss around so the flour coats everything.
• Add the cubed ham and toss one more time.
• Put half the mixture in bottom of 2 quart casserole, pour 1/2 of the broth over.
• Put rest of mixture in casserole and pour rest of broth over.
• Top with extra cheese if desired.
• Cover with foil and bake for 45 minutes.
• Remove foil and reduce heat to 350 degrees and bake for another 15 minutes.
• Test potatoes for desired tenderness with a knife.

FAMILY FAVORITE POTATO SALAD! (GERMAN KARTOFFELSALAT)

Steps:

• In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes).
• Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
• Peel and then slice the potatoes into one inch pieces.
• In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.
• In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
• Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
• Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.
• Cover and keep refrigerated until serving time.