German Potato Salad With Peas Recipes

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GERMAN POTATO SALAD



German Potato Salad image

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

5 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
6 cups sliced cooked peeled potatoes

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.

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 WITH PEAS



German Potato Salad with Peas image

Enjoy crispy bacon, chopped onions, fresh parsley and everything else that makes this recipe for German Potato Salad with Peas a real winner.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/2 cup chopped onions
1 Tbsp. flour
1 Tbsp. sugar
1/2 tsp. caraway seed
1 cup frozen peas
2/3 cup water
1/4 cup HEINZ Distilled White Vinegar
3 red potatoes (1 lb.), cooked, sliced
1/4 cup chopped fresh parsley

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Blend in flour, sugar and caraway seed. Stir in peas, water and vinegar. Bring to boil; cook on medium heat 5 min. or until thickened, stirring occasionally.
  • Pour over potatoes in large bowl; mix lightly. Stir in parsley and bacon. Serve warm.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 5 g, Protein 5 g

OMA'S GERMAN POTATO SALAD



Oma's German Potato Salad image

My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. - Amanda Catrini, Purchasing Assistant

Provided by Food Network Kitchen

Categories     side-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

2 pounds Yukon gold potatoes (about 4), peeled
3 tablespoons extra-virgin olive oil
8 ounces bacon, cut into 1/2-inch strips
1 medium yellow onion, diced
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
1 tablespoon sugar
Kosher salt and freshly ground black pepper
4 scallions, chopped
1 cup fresh flat-leaf parsley leaves, chopped

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.

POTATO SALAD WITH PEAS



Potato Salad With Peas image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

TRADITIONAL GERMAN POTATO SALAD



Traditional German Potato Salad image

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

4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley

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



German Potato Salad image

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

1/3 cup white-wine vinegar
2 tablespoons sugar
2 tablespoons stone-ground mustard, or to taste
Kosher salt and freshly ground black pepper
2 1/2 pounds Yukon Gold potatoes, well scrubbed, diced into 1-inch cubes
8 slices bacon, diced
1 medium red onion, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

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.

GERMAN POTATO SALAD



German Potato Salad image

The reassurance of potato salad, its portability, conviviality and - depending on the cook - blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise). German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of "The Joy of Cooking."

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 pounds boiling potatoes, scrubbed but not peeled
4 strips bacon
1 bunch scallions, trimmed and cut into thin slices, including some of the green
1/2 cup minced celery, including some leaves
1/2 cup cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard

Steps:

  • Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 15 minutes, until just tender. Drain.
  • While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
  • In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
  • In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad. Crumble bacon over the top, and serve warm.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 2 grams, TransFat 0 grams

TEST KITCHEN'S FAVORITE GERMAN POTATO SALAD



Test Kitchen's Favorite German Potato Salad image

Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds scrubbed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons melted butter
2 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar
1 cup crumbled cooked bacon (from 8 ounces)
2 thinly sliced shallots
1 teaspoon toasted caraway seeds

Steps:

  • In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Boil until fork-tender, about 6 minutes. Drain and transfer to a bowl. Season with salt and pepper. Let cool slightly.
  • Whisk together butter, oil, and vinegar and toss with warm potatoes. Stir in bacon, shallots, and caraway seeds. Adjust seasoning as desired; serve warm.

CLASSIC GERMAN POTATO SALAD



Classic German Potato Salad image

The only way to make it!...tastes just like Grandma's! Can be made ahead and kept warm in the crockpot....so yummy:)

Provided by busymommybee

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

15 small potatoes
2 cups water
1 cup vinegar
1 cup sugar
2 teaspoons salt
4 tablespoons butter
1 onion
12 slices bacon
1/4 cup cornstarch
salt and pepper

Steps:

  • Boil potatoes 10-15 minutes. Drain while making sauce.
  • Fry bacon until crisp, drain and crumble. Set aside.
  • Fry onion until slightly done in bacon grease.
  • Add water, vinegar, sugar and salt. Bring to a boil, turn down heat and add 1/4 cup cornstarch dissolved in a small amount of water.(this will thicken the sauce -- a must!).
  • Add the butter and stir until melted.
  • Peel and slice warm potatoes and add to sauce.
  • Stir in bacon. Salt and pepper to taste.

Nutrition Facts : Calories 766.9, Fat 28.5, SaturatedFat 11.8, Cholesterol 51.2, Sodium 1236.2, Carbohydrate 114.6, Fiber 9.7, Sugar 37.4, Protein 14.1

GERMAN POTATO SALAD



German Potato Salad image

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

4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
⅓ cup water
¼ cup white wine vinegar
½ cup chopped green onions
salt and pepper to taste

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

GERMAN POTATO SALAD



German Potato Salad image

This is a delicious dish served hot or cold. I loved it as a child but never learned how to make it until recently. As I usually do, I studied about 20 different recipes I found on Recipezaar and incorporated my favorite aspects of each recipe into my own version. I added one ingredient on my own because I felt it was necessary...GARLIC.

Provided by Chef Porkpie

Categories     Potato

Time 40m

Yield 8-10 cups, 12-14 serving(s)

Number Of Ingredients 13

8 -10 medium sized potatoes
6 ounces center-cut bacon
1 medium onion
2 eggs (NOT boiled)
2/3 cup cider vinegar
2/3 cup white sugar
2/3 cup finely chopped celery, from the heart
1/2 cup beef stock or 1/2 cup broth
4 garlic cloves
1 tablespoon dry mustard
1 teaspoon salt
1/4-1/2 teaspoon red pepper flakes
ground black pepper

Steps:

  • Cook the potatoes with the jackets on by either boiling or in the microwave.
  • When they have cooled enough to handle, remove the skins and dice into approximately 1/2" cubes.
  • Place them into a large bowl and add the chopped celery.
  • Chop the bacon and mince the garlic finely, and cook them together in a saute pan until the bacon has browned.
  • Chop the onion and add to the bacon mixture. Saute over med-low heat stirring frequently until the onions start becoming translucent. If you are using dehydrated chopped onion, add it to the next step instead.
  • Mix together the vinegar, sugar, beef stock, eggs, salt, pepper, mustard and pepper flakes in medium bowl or large measuring cup until the the eggs are well incorporated and the sugar is dissolved.
  • Add to the pan with the bacon mixture. Cook and stir over medium heat until bubbling and thickened.
  • Pour over the potatoes and mix together well.
  • Serve now or later, hot or cold.

Nutrition Facts : Calories 243.7, Fat 7.7, SaturatedFat 2.5, Cholesterol 44.9, Sodium 370.3, Carbohydrate 38, Fiber 3.5, Sugar 12.9, Protein 6.1

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Instructions: Mix mayonnaise and enough pickle juice to get a nice creamy potato salad dressing. Pour a little dressing in bottom of large bowl. Either slice or cube a layer of potatoes on top of dressing. Sprinkle with a little salt and pepper, sprinkle some chopped dill pickles, chopped onions, and some egg slices on top.
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GERMAN POTATO SALAD RECIPE {EASY SIDE DISH WITH BACON AND …
2021-07-18 Set aside. Add the flour to the grease in the skillet and use a whisk to blend it. Add the sugar/water mixture to the pan with the bacon grease roux. Use a whisk to mix well. Bring to a boil, stirring occasionally, and allow the mixture to slightly thicken. Place the cooked potatoes in a bowl and add the bacon and onion.
From tastesoflizzyt.com


RECIPES FOR AUTHENTIC GERMAN SALADS - GERMANFOODS.ORG
German Potato Salad (Berlin Style) Classic German potato salad, mixing in the flavor and crunch of cucumber, pickles, bacon .onions and herbs, with a mustard vinaigrette dressing. German White Bean & Pea Salad with Proscuitto & Smoked Cheese A nutritious , colorful, German salad full of tasty ingredients, quick and easy to put together. Serve ...
From germanfoods.org


GERMAN POTATO SALAD RECIPE - DIGISKYNET.COM
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From digiskynet.com


GERMAN POTATO SALAD - SPEND WITH PENNIES
2019-07-21 Add potatoes and cook until tender, about 15-20 minutes. Drain well. Meanwhile, fry bacon until crisp. Remove bacon and cook onion in drippings until tender, 3-5 minutes. Stir in the flour and cook 1 minute. Add remaining ingredients except parsley and bring to a …
From spendwithpennies.com


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