Cold German Potato Salad Recipe With Parsley

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COLD GERMAN POTATO SALAD



Cold German Potato Salad image

This is one of those true German recipes. My dear MIL is a "true" German. Trying to get measurements from her is like pulling teeth. I have made this for DH for 34 years now. I still throw it together without measuring so today while preparing it I tried to eyeball the amounts. Hope it works for you and that it is enjoyed. There is no sugar included like most potato salads. DH does like mayo on the side.

Provided by teresas

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium white potatoes (cooked)
1/2 cup onion, chopped
1 tablespoon butter
1/4 cup water
2 beef bouillon cubes
1/4 cup vegetable oil
1/4 cup vinegar
salt & pepper
3 slices bacon (cooked and crumbled)

Steps:

  • Cook potatoes in skin till tender (not too soft) needs to be on the firm side. Set aside to cool.
  • Sauté onion in water and butter till high simmer.
  • Add bouillon cubes. Set aside to cool.
  • Peel cooled potatoes and slice into circles about 1/8-inch thick.
  • Put potatoes in casserole dish.
  • Drizzle oil and vinegar over top of potatoes.
  • Pour onion mixture on top, salt & pepper to taste finish with crumbled bacon bits.
  • Do not mix at this time. Let sit at least 1-2 hours in the refrigerator to let flavors blend. Over night is best.
  • Serve cold or bring to room temperature.
  • Mix all together before serving.

Nutrition Facts : Calories 309.5, Fat 19.6, SaturatedFat 4.7, Cholesterol 12, Sodium 912.7, Carbohydrate 30, Fiber 3.1, Sugar 2.5, Protein 4

EASY GERMAN POTATO SALAD



Easy German Potato Salad image

Authentic German Potato Salad is a cold salad made with an oil & vinegar dressing that is traditionally served in the Swabian region of Southern Germany.

Provided by Kristin

Categories     Side Dish

Time 35m

Number Of Ingredients 7

2 pounds white or gold potatoes
1/2 cup white onion (finely diced (green onions or red could also be used))
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Apple Cider or White Wine Vinegar
1/4 cup vegetable oil
2 tablespoons chopped parsley and/or chives (optional)

Steps:

  • Boil potatoes whole and unpeeled for about 25 minutes, or until soft (they can easily be pierced with a fork or knife). Depending on the size of the potatoes, this could take a little more or less time. Drain and lay in a single layer on a flat surface to cool slightly.
  • When potatoes are cool enough to handle but still quite warm, gently peel the skin off with a thin knife (works best) or a potato peeler.
  • 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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 20 g, Protein 4 g, Fat 9 g, SaturatedFat 7 g, Sodium 307 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

GERMAN POTATO SALAD



German Potato Salad image

Made with creamy red or yellow potatoes, richly flavorful bacon, parsley that's brimming with freshness, vibrant red onions and a simple, yet perfectly tasty dressing.

Provided by Jaclyn

Categories     Side Dish

Number Of Ingredients 11

2 lbs red potatoes (or Yukon gold potatoes (each about the same size for even cooking))
6 slices bacon, (chopped)
2 cups chopped red onion
2 tsp minced garlic
1/2 cup chicken broth
1/4 cup apple cider vinegar
1 Tbsp dijon mustard
2 tsp granulated sugar
Salt and pepper to taste
1/2 cup chopped fresh parsley
2 Tbsp olive oil

Steps:

  • Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
  • Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
  • While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
  • Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
  • 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.
  • Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
  • Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.

Nutrition Facts : Calories 287 kcal, Carbohydrate 34 g, Protein 7 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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.

MY TANGY GERMAN POTATO SALAD



My Tangy German Potato Salad image

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

Provided by Momma Lisa

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h10m

Yield 12

Number Of Ingredients 12

12 red potatoes, each cut into 6 pieces
½ cup chopped bacon ends, visible fat trimmed
¼ cup white vinegar
¼ cup cider vinegar
¼ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup light sour cream
¼ cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  • Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  • Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g

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.

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