German Potato Salad Microwave Recipes

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MICROWAVE POTATO SALAD



Microwave Potato Salad image

Microwaving potatoes for this tasty side is a handy timesaver-especially in warm weather. I found the original recipe in an old cookbook and added roasted peppers and olives for color and zip. Chop your ingredients while the potates cook, and the salad's ready to chill in 20 minutes! -- Bonnie Carelli, Charlton Heights, West Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

7 cups cubed red potatoes (about 2 pounds)
1 cup water
1-1/2 cups shredded sharp cheddar cheese
1 cup mayonnaise
4 hard-boiled large eggs, chopped
3/4 cup pimiento-stuffed olives, halved
3/4 cup chopped roasted sweet red peppers
1/2 cup sliced green onions
1/2 teaspoon pepper

Steps:

  • Place potatoes in a shallow 2-qt. microwave-safe dish; add water. Cover and microwave on high for 9-11 minutes or until tender, stirring once. Drain and rinse in cold water. , In a large bowl, combine the remaining ingredients. Add potatoes and gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 344 calories, Fat 27g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 536mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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

GERMAN POTATO SALAD - MICROWAVE



German Potato Salad - Microwave image

I've been making this fast, easy recipe for over 20 years! There is almost no clean up and it's very tasty. This can be served piping hot, but we prefer it just barely warm. If you like less zip from the vinegar, just reduce the amount to 1/8 cup. Cooking time includes potato cooking time.

Provided by BIG_CHIEF

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 medium potatoes
5 slices bacon
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
3/4 cup water
1/4 cup cider vinegar
3 tablespoons light brown sugar, packed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
3 tablespoons parsley, chopped fine

Steps:

  • Wash and pierce potatoes all over with fork. Microwave on paper toweling for 7 minutes. Turn over and microwave for another 7-8 minutes. Remove from microwave and set aside to cool.
  • Slice bacon into 1/4 inch pieces and distribute around a flat casserole dish. Microwave for 2-4 minutes until bacon is about half cooked. Add onion and celery, stirring to coat with the bacon grease. Continue cooking, stirring after every minute, until veggies are soft.
  • Stir together water, vinegar, sugar, salt, pepper and flour until no lumps remain. Add to cooked bacon in dish and microwave for 1-1/2 minutes. Stir thoroughly. Keep microwaving and stirring every minute until the sauce becomes thick.
  • Remove skin from potatoes, cut into 1/2 inch pieces and add to sauce. Add parsley and stir well, but gently, so the potatoes don't fall apart too much.

MICROWAVE GERMAN POTATO SALAD



Microwave German Potato Salad image

Has big flavor for a quick salad.

Provided by fireb4smoke

Categories     Salad

Time 30m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes cooked and sliced
3 Eggs hard-cooked and chopped
1/2 cup Onions chopped
1/2 cup Celery chopped
6 strips bacon diced
2 tablespoons Sugar
4 teaspoons All-purpose flour
2 tablespoons Vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
3/4 cup milk

Steps:

  • In a large bowl, combine potatoes, eggs,onion and celery; set aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon is crisp, stirring after each minute. Remove bacon to paper towel to drain; reserve 2 tablespoons drippings. Stir sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. Microwave on high for 5-6 minutes, stirring every 2 minutes until thickened. Pour over potato mixture; toss. Top with bacon. Serve immediately.

Nutrition Facts : Calories 358 calories, Fat 19.0846822395631 g, Carbohydrate 30.5105563265788 g, Cholesterol 411.3 mg, Fiber 2.23812896536502 g, Protein 16.8277928383356 g, SaturatedFat 6.17451098958013 g, ServingSize 1 1 Serving (256g), Sodium 333.634458306875 mg, Sugar 28.2724273612137 g, TransFat 2.66955041666 g

GRAMMY'S GERMAN POTATO SALAD



Grammy's German Potato Salad image

This is a different potato salad for those who don't want a mayonnaise-based recipe. My family has enjoyed this for many years, and it is easy to adapt by adding more spices that suit your family.

Provided by KFREESE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 8

8 white potatoes, peeled and cut into cubes
1 large onion, chopped
2 teaspoons white sugar
½ teaspoon dry mustard
½ teaspoon salt
¼ cup cider vinegar, divided
1 pinch ground black pepper
¼ cup vegetable oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
  • Put potatoes into a large bowl; add onion and stir.
  • Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
  • Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
  • Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 64.3 g, Fat 11.4 g, Fiber 8.1 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 254.9 mg, Sugar 5.6 g

EASY GERMAN POTATO SALAD



Easy German Potato Salad image

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

5 pounds potatoes (about 12 medium), peeled
8 bacon strips, cooked and crumbled
1 small onion, chopped
3 green onions, thinly sliced
1-1/2 cups water
1/2 cup white vinegar
1/3 cup canola oil
1-1/4 teaspoons salt
1/2 teaspoon pepper

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

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

HOT GERMAN POTATO SALAD (MICROWAVE)



Hot German Potato Salad (Microwave) image

From my old tattered and torn GE microwave cookbook, circa 1977. Tried and true well loved recipe at our house!

Provided by LAURIE

Categories     Potato

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 medium potatoes
6 slices bacon
2 tablespoons flour
1/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1 cup water
1/2 cup vinegar

Steps:

  • Wash and pierce potatoes with fork.
  • Place on paper towel and micro on high 10/12 minutes.
  • Turn over and rearrange after 4 minutes or until tender.
  • Remove from micro and cool slightly.
  • Peel potatoes and slice into 1/8 inch slices for about 4 cups.
  • Cut bacon in small pieces and place in 2 qt casserole.
  • Cover with paper towel and micro on high 6 minutes stirring after 3 minutes, until crisp.
  • Set bacon aside on paper towels to drain.
  • Stir flour, sugar and seasonings into bacon fat in casserole dish until smooth.
  • Micro on high 1-2 minutes until bubbly stirring after 1 minute.
  • Add water and vinegar to flour mixture.
  • Micro on high 4 minutes until mixture boils and thickens stirring after 1 minute.
  • Remove from oven and stir until smooth.
  • Add potatoes and bacon, stirring gently so potatoes hold their shape.
  • Cover casserole and let stand until ready to serve.

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