German Egg Salad Recipes

REAL GERMAN POTATO SALAD (NO MAYO)

Real German Potato Salad (No Mayo) image

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

Ingredients

10 red potatoes, peeled and roughly chopped, or more to taste
½ cup chicken broth, or more as needed
¼ cup white vinegar
¼ cup oil
1 large onion, diced
6 slices cooked bacon, chopped
¼ cup chopped fresh dill
salt and ground black pepper to taste

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

GERMAN EGG SALAD

German Egg Salad image

Make and share this German Egg Salad recipe from Food.com.

Provided by isabellaclaussen

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 hard-boiled eggs
4 dill pickles
2 small apples
2 tomatoes
1 onion
1 (14 ounce) can corn
1/2 cup mayonnaise
6 ounces plain yogurt
chives
pepper
salt

Steps:

cut all ingredients into small pieces and mix together.
refrigerate for one hour.

Nutrition Facts : Calories 311.1, Fat 15.7, SaturatedFat 4, Cholesterol 291.7, Sodium 805.7, Carbohydrate 33.6, Fiber 4, Sugar 12.6, Protein 12.7

GERMAN POTATO SALAD WITH EGGS

German Potato Salad with Eggs image

This recipe has been in my family for over 100 years! At family get-togethers, it never fails to please.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

12 to 14 red potatoes (about 4 pounds), cooked and peeled
2 hard-boiled large eggs, sliced
4 bacon strips, diced
1 medium onion, chopped
2 cups water
1/2 cup white vinegar
1/2 cup sugar
2 tablespoons cornstarch
4 teaspoons salt
1-1/2 teaspoon prepared mustard
1 teaspoon celery seed
1/4 teaspoon pepper

Steps:

Slice potatoes into a large bowl. Add eggs; set aside. In a small skillet, cook bacon and onion until bacon is crisp. Drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.

Nutrition Facts :

GERMAN NOODLE SALAD

German Noodle Salad image

An easy recipe that I got from a real German! LOL! This is a simple and traditional German dish and every family has their own recipe. It can be prepared for the next day's picnic or barbecue. Its perfect with fried fish or meat, served with a cold beer. You can experiment with some additional or other ingredients, depending on what you want to serve with it. Enjoy!

Provided by Nif_H

Categories German

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pasta noodles, cooked as directed and cooled (fusilli)
1/3 cup mayonnaise (or more)
2 -3 green onions, finely chopped
5 -6 gherkins, finely chopped (reserve pickling vinegar)
2 -3 eggs, hard boiled, cooled and chopped into tiny pieces (slice some for decoration if you like)
1/4 cup fresh parsley, finely chopped

Steps:

Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.

CLASSIC GERMAN SIDE SALAD

Classic German Side Salad image

This salad is served in most restaurants in Germany as a side salad ("kleiner gruener Salat"). It's a mixture of leafy greens with a simple cream dressing.

Provided by Alois

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 16h20m

Yield 4

Number Of Ingredients 12

Ingredients

8 ounces heavy cream
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon salt
freshly ground white pepper to taste
1 pinch dried marjoram, or to taste
1 medium head Belgian endive, leaves separated
½ orange, juiced
½ head green leaf lettuce, torn into bite-sized pieces
½ head butter lettuce, torn into bite-sized pieces
½ head red leaf lettuce, torn into bite-sized pieces
½ cup garden cress, or more to taste

Steps:

Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.
Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.
Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.

Nutrition Facts : Calories 240 calories, Carbohydrate 10.4 g, Cholesterol 77.8 mg, Fat 21.5 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 652.9 mg, Sugar 2.5 g

GERMAN HOT NOODLE SALAD

German Hot Noodle Salad image

Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked. -Gordon Kremer, Sacramento, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked wide egg noodles
3 bacon strips, diced
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup cold water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons minced fresh parsley

Steps:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

Nutrition Facts : Calories 198 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

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