GERMAN POTATO SALAD
Steps:
- Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
- Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
- Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
- Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
GERMAN POTATO SALAD
Made with creamy red or yellow potatoes, richly flavorful bacon, parsley that's brimming with freshness, vibrant red onions and a simple, yet perfectly tasty dressing.
Provided by Jaclyn
Categories Side Dish
Number Of Ingredients 11
Steps:
- Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
- Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
- While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
- Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
- Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
- Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
- Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.
Nutrition Facts : Calories 287 kcal, Carbohydrate 34 g, Protein 7 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GERMAN POTATO SALAD
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
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
GERMAN POTATO SALAD - THE REAL DEAL
Well at least it was in our family. This recipe was my grandma's and it's the only one I'll eat (about every 5 years). It's not the most heart healthy recipe in the world, but oh, the memories it brings back. This is how grandma wrote it out.
Provided by Deely
Categories Potato
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place unpeeled potatoes and water in saucepan and bring to boiling point at high heat.
- Turn to low heat and cover.
- Cook 25 to 30 minutes longer or until potatoes are tender.
- Drain and cut into thin slices.
- SAUCE:.
- Cut bacon into small pieces, brown, then remove from drippings.
- Add more bacon fat to make 1/2 cup.
- Blend sugar, flour, salt and pepper in a small bowl.
- Add to bacon drippings and stir to make a smooth paste.
- Add vinegar and water.
- Bring to a boil for 2 to 3 minutes, stirring constantly.
- Combine the hot sauce, sliced potatoes and onions.
- Let stand at room temperature 2 to 4 hours.
- Sprinkle with bacon pieces just before serving.
Nutrition Facts : Calories 297.7, Fat 11.6, SaturatedFat 4.4, Cholesterol 11.4, Sodium 518.8, Carbohydrate 44.2, Fiber 4.2, Sugar 11.6, Protein 4.3
GERMAN POTATO SALAD
Categories Salad Onion Potato Side Fourth of July Picnic Super Bowl Backyard BBQ Dinner Lunch Bacon Celery Fall Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.
- While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
- Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
- Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.
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