REAL GERMAN POTATO SALAD (NO MAYO)
A much more traditional German potato salad which, of course, has no mayo. It has tangy, fresh flavors and can be served cold or at room temperature.
Provided by Lish Cook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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, 15 to 20 minutes; drain.
- Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
Nutrition Facts : Calories 151 calories, Carbohydrate 9.5 g, Cholesterol 10.2 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 272.1 mg, Sugar 1.3 g
OCTOBERFEST GERMAN POTATO SALAD
This potato salad is wonderful served with Bratwurst and Kraut!
Provided by Judy Blum Ryan
Categories Salad Potato Salad Recipes German Potato Salad Recipes
Time 1h30m
Yield 7
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
- In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 39.5 g, Cholesterol 6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 768.4 mg, Sugar 5.8 g
EASY GERMAN POTATO SALAD
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
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
EASY GERMAN POTATO SALAD
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
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
COLD GERMAN POTATO SALAD
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
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
GERMAN POTATO SALAD
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
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.
GERMAN POTATO SALAD
This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
Provided by April
Categories Salad Potato Salad Recipes No Mayo
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
- Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
- Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 46.1 g, Cholesterol 19 mg, Fat 12.8 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 250.2 mg, Sugar 8.2 g
TRADITIONAL GERMAN POTATO SALAD
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
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.
GERMAN POTATO SALAD
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
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.
TRADITIONAL GERMAN WARM POTATO SALAD
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
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
Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Cook chopped bacon, reserving fat.
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine bacon and fat, red onion, vinegar, and dill. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 231 g, Fat 6 g, Fiber 4 g, Protein 9 g, SaturatedFat 2 g
EASY GERMAN POTATO SALAD
This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! -Devin Mulertt, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h15m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly., Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions., In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 147 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 260mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
AUTHENTIC GERMAN POTATO SALAD
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
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.
CREAMY GERMAN POTATO SALAD
Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. -Tracy Zettelmeier, Mukwonago, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 13 servings (3/4 cup each).
Number Of Ingredients 7
Steps:
- Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside., In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened., Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm.
Nutrition Facts : Calories 309 calories, Fat 15g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein.
GERMAN POTATO SALAD
A great dressing is the key to an outstanding potato salad. And let me tell you: in our version, this German lady is wearing a nice dress. Y'all know Gina dresses well, too, and once she adds her signature "pig," this salad is a stand-out, even among the best potato salads in Memphis.
Yield serves 6
Number Of Ingredients 10
Steps:
- Whisk together the white-wine vinegar, sugar, mustard, salt, and pepper to make the dressing.
- Slip the potatoes into a large pot of cold water. Bring to a boil, add a large pinch of salt, then reduce to a simmer. Cook the potatoes for 20 minutes, or until fork-tender. Drain well, and keep warm while you prepare the bacon.
- Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to a paper-towel-lined plate. Add the onion and garlic to the bacon grease, and sauté until tender, about 4 minutes. Whisk the dressing into the vegetables. Simmer, while stirring, until you see the dressing beginning to thicken so that it lightly coats the back of a spoon, about 2 minutes.
- Add the potatoes, dill, parsley, and bacon to the pan, and stir together well to coat with dressing. Serve while warm.
EASY GERMAN STYLE POTATO SALAD
This is the easy way out for potato salad, when you're not in the mood to cut up potatoes. This was demonstrated at the Southern Living Cooking Show in Orlando a few years ago.
Provided by FLKeysJen
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place frozen potatoes and cold water in covered skillet; cook over medium heat for 8-10 minutes or until fork-tender; drain.
- Meanwhile, in skillet, cook bacon until softened; add celery and onion and cook until bacon is crisp and celery golden. Remove from skillet and drain on paper towels.
- Spoon off excess fat, reserving 2 T bacon drippings in skillet; blend in flour,sugar,salt and celery seed. Add water and vinegar; cook while stirring until smooth and thickened.
- Add bacon and celery. Gently fold this mixture into the hot, well-drained potatoes. Turn into a 1.5 quart bowl. Garnish with hard-cooked egg slices and sprinkle with paprika.
Nutrition Facts : Calories 226.1, Fat 12.2, SaturatedFat 4, Cholesterol 86.1, Sodium 804.5, Carbohydrate 22.4, Fiber 2.3, Sugar 4.8, Protein 7
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