Detweiler German Potato Salad Recipes

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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

THE BEST GERMAN STYLE POTATO SALAD



The Best German Style Potato Salad image

Make and share this The Best German Style Potato Salad recipe from Food.com.

Provided by Hugce

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs small potatoes, boiled, peeled and 1/4-inch sliced (I prefer red potatoes)
1 medium onion, small dice
1/2 cup vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 cup oil
2 tablespoons hormel real bacon bits

Steps:

  • Put vinegar, water, salt and sugar into small saucepan.
  • Heat well, but do not boil.
  • Pour over combined potatoes, onion, bacon bits, add oil.
  • Stir occasionally.
  • Mixture thickens as it stands.
  • Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.

Nutrition Facts : Calories 383.9, Fat 14, SaturatedFat 1.9, Sodium 638.5, Carbohydrate 59.2, Fiber 8.6, Sugar 8.2, Protein 6

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

EASY GERMAN POTATO SALAD



Easy German Potato Salad image

It's a different style of German potato salad which is very refreshing. If you like, you can also add some hard-boiled egg slices.

Provided by anjamizner

Categories     Salad     Potato Salad Recipes     German Potato Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

8 potatoes
1 cucumber, thinly sliced
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until potatoes are tender; drain and cool. Peel the potatoes and cut into 1/4 inch slices.
  • Mix together the potatoes, cucumbers, and mayonnaise; season with salt and pepper.

Nutrition Facts : Calories 357.3 calories, Carbohydrate 51.9 g, Cholesterol 7 mg, Fat 14.9 g, Fiber 6.5 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 122.1 mg, Sugar 3.2 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.

TEST KITCHEN'S FAVORITE GERMAN POTATO SALAD



Test Kitchen's Favorite German Potato Salad image

Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds scrubbed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons melted butter
2 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar
1 cup crumbled cooked bacon (from 8 ounces)
2 thinly sliced shallots
1 teaspoon toasted caraway seeds

Steps:

  • In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Boil until fork-tender, about 6 minutes. Drain and transfer to a bowl. Season with salt and pepper. Let cool slightly.
  • Whisk together butter, oil, and vinegar and toss with warm potatoes. Stir in bacon, shallots, and caraway seeds. Adjust seasoning as desired; serve warm.

DELUXE GERMAN POTATO SALAD



Deluxe German Potato Salad image

I make this salad for all occasions-it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. -Betty Perkins, Hot Springs, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 13

1/2 pound sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1 cup cider vinegar
1/2 cup water
5 pounds unpeeled small red potatoes, cooked and sliced
2 medium carrots, shredded
2 tablespoons minced fresh parsley
Additional salt, optional

Steps:

  • In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender., In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. , In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 241mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.

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