German Potato Salad Vegetarian Recipes

GERMAN POTATO SALAD RECIPE

Steps:

• Peel the potatoes, cut in half and cook them until they are done but not mushy. Drain them well and put them aside to cool a bit.
• When the potatoes are cool enough to handle, cut them into chunks or thick slices and add them to a large bowl. Chop the onions, dill and parsley. Add it all to the same bowl and season with salt and pepper to your taste.
• Heat the oil, vinegar and sugar together. Pour the dressing over the potato mixture. Stir the salad well to combine all the ingredients and let sit for a bit before serving to incorporate all of the flavors.

VEGAN GERMAN POTATO SALAD

Steps:

• Boil approximately 3 cups of whole red potatoes until a knife inserts easily but just before they get too tender. Drain, cool slightly and then cut into 1" wedges.
• Add the remaining ingredients while the potatoes are still warm and toss to coat.
• Serve warm and garnish with more of the fresh parsley.

MARINATED GERMAN POTATO SALAD WITH GARDEN HERBS

Steps:

• Boil the potatoes with the skin in a lot of water, to which the cumin has been added, in about 20 minutes. If you don't like cumin, you can leave it out.
• In the meantime, prepare the marinade: cut the onion into very small pieces and heat the broth in a pan or small pot. Add the raw onion, as well as the mustard, vinegar, salt, pepper and sugar. Mix everything well so that the ingredients dissolve.
• Take 2 tablespoons of cucumber water from the cucumber jar and add this too. Season the broth well. Let everything boil for 3 minutes. Remove from heat.
• When the potatoes are done (pierce the center of the largest ones with a small knife to check) drain the water and peel the potatoes. Note: If you use a fork, prick the hot potatoes with it and hold them, you can peel them perfectly all around. Or use a clean kitchen towel.
• Cut them into thin slices or cubes and pour the hot broth over the potatoes while they are still warm. Mix them carefully with two spoons and now leave the potato salad covered at room temperature for at least two hours.It tastes best if the salad is allowed to marinate overnight.
• The potatoes should have absorbed the marinade almost completely. If not, pour off the rest. The salad should be moist, however.
• Before serving, wash the kitchen herbs (for example, parsley, chives, oregano, dill or basil), pat dry, chop finely and mix with the salad. Now also cut the pickeled gherkins into thin slices and add them, pour the oil in the salad and mix well.

AUTHENTIC GERMAN POTATO SALAD

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.

TRADITIONAL GERMAN POTATO SALAD

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 (VEGETARIAN)

Steps:

• In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
• Drain the potatoes in a colander and peel while they are as hot as you can handle.
• Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
• Drizzle one-third of the oil over them, then one-third of the vinegar.
• Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
• Sprinkle the salad with the paprika.
• Cool to room temperature, then cover and refrigerate at least overnight.
• Turn the container over for several hours so the juices permeate the potatoes.
• When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.

VEGETARIAN GERMAN POTATO SALAD

Steps:

• Dice potatoes and cook in boiling water until tender. Set aside. In a large pan, cook vinegar, water, sugar cornstarch and mustard on high heat until it comes to a boil. Reduce to simmer and stir until thickened. Add potatoes, salt, pepper and scallions. Mix carefully to prevent mashing the potatoes.

WARM GERMAN - AND VEGAN! - POTATO SALAD

Steps:

• Bake the potatoes (microwaving is fine).
• While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
• Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
• Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.