German Style Potato Supper Recipes

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY

Steps:

• Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
• After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
• Mash potatoes until no lumps remain.
• Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
• Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
• Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
• Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
• In a medium-sized pan, melt the butter.
• Add noodles and bacon and fry until both are golden brown on all sides.
• Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
• Top with green onions before serving.
• Enjoy!

GERMAN STYLE POTATO SOUP

Steps:

• Mix all in crock pot.
• Cook on low 8-9 hours or high 4-4 1/2.
• Serve with a salad and a good rye or pumpernickel bread.
• Yum!

GERMAN STYLE POTATO SUPPER

Steps:

• In large skillet, brown sausage.
• Stir in potatoes, 3/4 cup water and bouillon; bring to a boil.
• Cover and simmer 10 minutes.
• In small bowl, combine remaining 1/4 cup water, lemon juice, sugar, cornstarch and dry mustard; mix well.
• Pour over meat mixture; simmer uncovered 5 minutes until thick and bubbly.
• Serve immediately.

ARMENIAN-STYLE POTATO SALAD

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.