Moms German Potato Salad Recipes
MOM'S GERMAN POTATO SALAD
This German Potato Salad recipe has been in my family for generations! I don't think a year of my life has passed when I haven't had this at a family gathering. This is the version that my mom perfected, although you can add more or less sugar according to your tastes.
Provided by Kree6528
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until just tender when poked with a fork, but not too soft.
- When potatoes are cool, peel and slice thin.
- Add salt, pepper, and celery salt to taste.
- Add chopped onion; set aside.
- Fry bacon slowly in skillet until crisp; crumble when cool.
- In separate bowl, combine vinegar, water, and sugar.
- Add liquid to bacon in skillet.
- Blend in flour and additional salt, pepper, and celery salt to taste.
- Add potatoes and warm through.
GERMAN POTATO SALAD
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
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
MOM'S GERMAN POTATO SALAD
I know there is a debate as to what constitutes "real" German potato salad. All I know is that this is TOO tasty! For those of you who shy away from German Potato salad because it is too vinegary, try this. It has converted MANY people as the balance is darn near perfect. Prep time does not include boiling the potatoes.
Provided by Michelle S.
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place potatoes in a casserole dish, season with salt and pepper.
- Cut bacon into smallish pieces.
- Brown in a large skillet.
- Remove bacon with a slotted spoon, and place on top of potatoes.
- DO NOT drain skillet!
- In skillet add the onion, vinegar, water, flour and sugar.
- Mix well, bring to a boil and stir until thickened.
- Place sauce mix over bacon and potatoes.
- Mix well.
- Bake for 30 minutes.
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- Place potatoes in a large pot. Cover with cold water and bring to a boil. Add salt to the boiling water and cook until the potatoes are fork-tender (about 15-20 minutes). Drain.
- When the potatoes are dry and cool enough to touch, cut into bite-sized cubes. Transfer the cubed potatoes to a large bowl.
- Meanwhile, fry the bacon in a large skillet until crisp and brown. Using a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the bacon drippings in the skillet.
- Add the flour to the bacon drippings and cook, stirring constantly, over low heat for 1-2 minutes. Stir in sugar, vinegar, water, dry mustard, salt, pepper and onion. Cook, stirring, until onion is tender and sauce has thickened (about 5-8 minutes). If the dressing gets too thick while the onion is cooking, stir in additional water until it reaches the desired consistency.
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- Boil the potatoes, skin on, until fork tender (approximately 20 to 30 minutes) in water. Drain and allow to cool so that they can be picked up, and held into a clean tea towel.TIP: I tested the theory of cutting along the middle of each potato, before boiling or steaming. It works! The peel slips off more evenly. Hold a potato in a tea towel and grip with one hand. Rub the peel off with the towel, and the other hand, and the peels should come right off!
- Once all of the potatoes are peeled, cut each potato in half and then into fairly thin slices (about 1/4")into a large bowl.
- Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs.
- Cut the bacon into "lardons" (thin strips) and cook until crispy. Reserve about 2 Tbsp of the bacon fat.
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