HOT AND TANGY GERMAN POTATO SALAD
Delicious, tangy German potato salad is a great side dish for bratwurst.
Provided by Barb0607
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h55m
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
- Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
- Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
- Cook on Low, stirring occasionally, 3 to 4 hours.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 47.1 g, Cholesterol 16.4 mg, Fat 6.5 g, Fiber 4.2 g, Protein 9.7 g, SaturatedFat 2.1 g, Sodium 586.7 mg, Sugar 5.8 g
MY TANGY GERMAN POTATO SALAD
I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.
Provided by Momma Lisa
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 3h10m
Yield 12
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
- Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
- Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g
GERMAN POTATO SALAD
Recipe video above. This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They're then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!
Provided by Nagi
Categories Side
Number Of Ingredients 9
Steps:
- Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
- Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
- Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden - about 3 minutes.
- Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
- Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
- Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
- Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
- Check for salt: Taste and add more salt if you want (the bacon already should add enough).
- Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
- Serve! I love it served warm, but it's also terrific at room temperature!
Nutrition Facts : Calories 299 kcal, Carbohydrate 32 g, Protein 9 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 16 mg, Sodium 1072 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
TANGY GERMAN POTATO SALAD
Make and share this Tangy German Potato Salad recipe from Food.com.
Provided by Punky Julster
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
- Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
- In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.
Nutrition Facts : Calories 566.2, Fat 20.8, SaturatedFat 6.9, Cholesterol 30.8, Sodium 557.6, Carbohydrate 81.3, Fiber 8.8, Sugar 13.4, Protein 13.6
AUTHENTIC GERMAN POTATO SALAD
This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
GERMAN POTATO SALAD RECIPE
Serve this German Potato Salad Recipe hot or cold, it's delicious either way. Our German Potato Salad Recipe gets a flavor boost from tangy mustard and sweet-salty bacon. Bonus- no peeling necessary!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 16 servings, 1/2 cup each.
Number Of Ingredients 11
Steps:
- Cook potatoes in boiling water 20 to 30 min. or just until tender; drain. Cool 10 min.
- Meanwhile, whisk next 3 ingredients until well blended. Heat oil in large skillet on medium heat. Add bacon and onions; cook and stir 4 min. or until onions are crisp-tender. Stir in flour, sugar and pepper. Gradually stir in dressing mixture. Cook 1 min. or until bubbly and thickened.
- Slice potatoes. Add to ingredients in skillet; cook 3 to 5 min. or until heated through, stirring frequently. Top with parsley.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 2 g, Protein 2 g
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