German Meat Salad I Recipes

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

GERMAN MEAT SALAD - FLEISCHSALAT

Steps:

• Mix the mayonnaise with 1 to 2 tbsp. of pickle water.
• Add the salt, pepper, paprika and Worcesterhsire sauce and mix everything.
• Mix in the onions.
• Cut the pickles into small and very thin slices and add to the mayonnaise mix.
• Cut the mortadella very thinnly and mix with the other ingredients.
• Last, chop the parsley and mix it into the salad.
• You can enjoy it immediately but it tastes best if you chill it for 2 hours.

OMA'S GERMAN POTATO SALAD

Steps:

• Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
• Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
• Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
• Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.

GERMAN POTATO SALAD

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.

FLEISCHSALAT (MEAT SALAD)

Steps:

• Finely dice all the ingredients and mix with the mayonnaise.
• Let sit for 30 minutes in the fridge before serving.
• Can be stored in the fridge for about a week.
• Serve on bread (pumpernickel).

GERMAN POTATO SALAD

Steps:

• In a large skillet, fry bacon until crisp; remove and set aside.
• Drain all but 2 tablespoons of drippings; cook onion until tender.
• Stir in flour, blend well.
• Add vinegar and water; cook and stir until bubbly and slightly thick.
• Add sugar and stir until it dissolves.
• Crumble bacon; gently stir in bacon and potatoes.
• Season to taste with salt and pepper.
• Serve warm.