Real German Potato Salad Swabian Recipes

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GERMAN POTATO SALAD



German Potato Salad image

Potatoes are mixed with cut up onions, bacon, and herbs and then covered in a vinegar-based dressing. Serve this alongside sausage for a great German meal!

Provided by The Foreign Fork

Categories     potatoes     Side Dish

Time 38m

Number Of Ingredients 12

2 lb golden potatoes (about 6-7 potatoes, whole, unpeeled)
6 cups water
4 pieces Bacon
¾ cup Beef broth
3 tbsp Sunflower oil
2 tbsp White wine vinegar
2 tbsp Dijon mustard
⅛ tsp Nutmeg
½ tsp salt
1 small sweet onion (or ½ large sweet onion, diced)
2 tbsp Chives (chopped)
2 tbsp Parsley (chopped)

Steps:

  • Wash the potatoes. Put 2 lb whole, unpeeled potatoes in the Instant Pot with 6 cups of water. Cook on HIGH for 6 minutes with a 6 minute natural pressure release.
  • In the meantime, cook 4 bacon pieces. Add the bacon to a small skillet and cook, turning occasionally, until very crispy. Remove from the pan to a paper-towel lined plate to remove excess grease.
  • Use a knife to cut the bacon into small bits.
  • After the 6 minute natural pressure release, make sure that the potatoes are fork tender. If not, cook for a few more minutes.
  • Run the potatoes under cold water until they are cool enough to touch. Once cooled, use your hands to peel the skin off of the potatoes.
  • Use a knife to cut the potatoes in half, lengthwise. Cut each half in half lengthwise again, and then 3-5 times horizontally, effectively cutting each potato into 16ths. Place them in a large serving bowl.
  • In a small bowl, whisk together 3/4 cup beef broth, 3 tbsp sunflower oil, 2 tbsp white wine vinegar, 2 tbsp dijon mustard, 1/8 tsp nutmeg, and 1/2 tsp salt.
  • Pour about ½ of this mixture over the cut potatoes. Add chopped bacon, 1 small diced sweet onion, 2 tbsp chopped chives, and 2 tbsp chopped parsley to the bowl. Mix. Add more dressing if desired, or keep as is. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 191 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 362 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 7 g

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)



Schwabischer Kartoffelsalat (German Potato Salad - Swabian-Style) image

Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!

Provided by Puppyfood

Categories     No Mayo Potato Salad

Time 40m

Yield 8

Number Of Ingredients 7

2 pounds potatoes, unpeeled
½ small onion, diced
½ teaspoon prepared yellow mustard
salt and ground black pepper to taste
1 cup vegetable stock
3 tablespoons vinegar, or more to taste
2 tablespoons vegetable oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
  • Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g

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

REAL GERMAN POTATO SALAD - DIRECT FROM MY FRIEND IN FRANKFURT'S



Real German Potato Salad - Direct from My Friend in Frankfurt's image

I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't yet been able to make it, but since I am German and generally like a good German potato salad, I thought I would put my name on this great looking recipe! ;) If you make it before I get a chance, please let me know what you think!

Provided by -Sylvie-

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 cup onion, chopped
1 cup mayonnaise (yes they have that in Germany) or 1 cup Miracle Whip (yes they have that in Germany)
2 tablespoons all-purpose flour
2/3 cup cider vinegar
1 1/3 cups water
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
6 cups sliced cooked peeled potatoes
2 medium dill pickles (DO NOT substitute with "relish", that will make it "American Potato Salad" NOT GERMAN.)

Steps:

  • In a large skillet, cook onion until tender.
  • Stir in flour, blend well.
  • Add vinegar and water; cook and stir until bubbly and slightly thick.
  • Add sugar and stir until it dissolves.
  • Add Mayo or"Miracle Whip".
  • Chop pickles; gently stir in pickles and potatoes.
  • Serve chilled.

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.

Provided by breezermom

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups red potatoes, diced
6 slices bacon
1 small onion, diced
2 tablespoons water
1/4 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley

Steps:

  • Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
  • Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove 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 potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

Nutrition Facts : Calories 180.9, Fat 5.6, SaturatedFat 1.9, Cholesterol 8.2, Sodium 703.9, Carbohydrate 29.3, Fiber 2.3, Sugar 11.7, Protein 3.8

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

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

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

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.

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