Skinny Hot German Potato Salad Recipes

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HOT GERMAN POTATO SALAD III



Hot German Potato Salad III image

A variation on potato salad - delicious!

Provided by Tequila

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 12

Number Of Ingredients 10

9 potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

No need to take a trip to Germany to enjoy this delicious Hot German Potato Salad. Our Hot German Potato Salad recipe combines bacon, cider vinegar and sugar for a sure-fire potluck hit. This perfect side dish serves six but can easily be doubled for a crowd. Looking to add a little color to your Hot German Potato Salad? Mix in some freshly sliced chives, and enjoy.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

1 1/3 lb medium red potatoes (about 5)
3 slices bacon, cut in 1-inch pieces
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon Gold Medal™ All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/2 cup water
1/4 cup cider vinegar

Steps:

  • In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
  • Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
  • Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
  • Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize About 2/3 Cup, Sodium 180 mg, Sugar 4 g, TransFat 0 g

SKINNY HOT GERMAN POTATO SALAD



Skinny Hot German Potato Salad image

66% less fat • 22% fewer calories • 57% less sodium than the original recipe. Cutting the bacon in half, along with a few other changes, slims down a classic.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 13

6 medium red potatoes, unpeeled
3 slices bacon
1 tablespoon olive or canola oil
3/4 cup chopped onions
1 tablespoon Gold Medal™ All-Purpose Flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/4 cup cider vinegar
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

  • In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
  • Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
  • Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
  • Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g, TransFat 0 g

GERMAN POTATO SALAD



German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Steps:

  • Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  • Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 pounds red bliss or creamer potatoes
3/4 teaspoon mesquite liquid smoke
3 cloves garlic, smashed
Kosher salt and freshly ground pepper
2 small red bell peppers
12 strips bacon, chopped
1/3 cup apple cider vinegar
2 tablespoons sugar
2 1/4 teaspoons whole-grain mustard
Dash of hot Hungarian paprika
3/4 cup chopped fresh parsley
6 scallions, finely chopped

Steps:

  • Combine the potatoes, liquid smoke, garlic, a nice pinch of salt and a few grinds of pepper in a large pot; add water to just cover. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 minutes. Drain, then rest the colander over the empty pot to dry the potatoes. Once cooled slightly, quarter the larger potatoes and halve the others. Put in a large bowl. Discard the garlic.
  • Char the bell peppers directly over a medium flame on a gas burner, rotating, until the peppers are black. (Or broil the peppers, rotating, until charred.) Transfer the charred peppers to a resealable plastic bag and close; let steam 5 minutes. Once cool enough to handle, remove the seeds and charred skin and chop the peppers.
  • Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan; simmer until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
  • Return the potatoes to the bowl. Add the peppers, bacon, parsley and scallions; toss.

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

HOT GERMAN POTATO SALAD FOR TWO



Hot German Potato Salad for Two image

Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 medium red potatoes, halved
2 bacon strips, diced
1/3 cup chopped onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1 tablespoon white vinegar
2 teaspoons sugar

Steps:

  • Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 469mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Can't go wrong with Betty! Crocker, that is. This is just so delicious that I make it quite often. It's wonderful with pork chops, wienerschnitzel (did I spell that right?), or just by itself. Flavorful with just the right amount of tanginess!

Provided by Christmas Carol

Categories     Potato

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes, cut into halves
3 slices bacon
1 medium yellow onions or 1 medium white onion, chopped
1 tablespoon all-purpose flour
1 tablespoon sugar
1/4 teaspoon celery seed
1 dash fresh ground black pepper
1/2 cup water
1/4 cup vinegar

Steps:

  • Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
  • Add potatoes and return to boiling point.
  • Reduce heat.
  • Cover and cook for 20 to 25 minutes or until tender; drain well.
  • Cook bacon in medium skillet until crisp.
  • Remove bacon from skillet and drain on paper towels.
  • Cook and stir onion in bacon drippings until tender.
  • Stir in flour, sugar, salt, celery seed, and pepper.
  • Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in water and vinegar.
  • Heat to boiling, stirring constantly.
  • Boil and stir for 1 minute; remove from heat.
  • Crumble bacon into hot mixture.
  • Slice in the warm potatoes.
  • Cook, stirring gently, to coat potatoes, until hot and bubbly.

TRADITIONAL GERMAN WARM POTATO SALAD



Traditional German Warm Potato Salad image

Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.

Provided by Marianne

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 8

4 ¼ pounds waxy potatoes
1 small onion, finely chopped
1 cup hot vegetable broth
5 tablespoons white vinegar
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
1 pinch white sugar, or to taste
1 tablespoon chopped fresh chives

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, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
  • Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g

HOT AND TANGY GERMAN POTATO SALAD



Hot and Tangy German Potato Salad image

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

5 pounds red potatoes, diced
1 pound bacon
2 sweet onions, diced
4 cloves garlic, minced
1 cup white vinegar
½ cup water
2 tablespoons white sugar
1 teaspoon salt

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

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Number Of Ingredients 11

2 pounds white-skinned waxy potatoes, scrubbed (about 5 large)
Kosher salt
6 slices bacon (about 4 ounces)
1 small yellow onion, diced
3/4 cup chicken broth
1/3 cup fruity white wine (recommended: Riesling)
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper

Steps:

  • 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
  • 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
  • 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Steps:

  • Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  • Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  • Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  • Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

This recipe is from the Dining in Dallas (1979) cookbook. It is from The Rib, a wonderful restaurant from long ago Dallas.

Provided by m0m7772

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

6 medium potatoes
8 slices bacon, diced
1 medium onion, finely chopped
1 cup sour cream
1/4 cup sugar (I used about I/5 of a cup)
3 tablespoons vinegar
salt and pepper
3 tablespoons fresh parsley, chopped (optional)

Steps:

  • Peel potatoes and cut into 3/4 inch cubes.
  • Steam until done but still firm. Do not put the potatoes directly in water.
  • Cook bacon over low heat until crisp. Remove from pan and set aside.
  • Saute onions in bacon drippings until tender.
  • Return bacon to onions in pan. Stir in sour cream, sugar, and vinegar. Add salt, pepper and chopped parsley. Cook over low heat 5-10 minutes, but do not boil.
  • Stir in potatoes and heat through.

Nutrition Facts : Calories 638.6, Fat 32.8, SaturatedFat 14.4, Cholesterol 56.1, Sodium 428.3, Carbohydrate 73.8, Fiber 7.4, Sugar 16.2, Protein 13.8

GERMAN-STYLE HOT POTATO SALAD



German-Style Hot Potato Salad image

Categories     Salad     Potato     Side     Steam     Quick & Easy     Vinegar     Sausage     Oktoberfest     Parsley     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 6

2 pounds boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into 3/4-inch pieces
1/2 pound kielbasa (Polish sausage), cut into 1/4-inch-thick rounds
1 onion, chopped fine
1/2 cup distilled white vinegar
1/2 cup beef broth
1/3 cup minced fresh parsley leaves

Steps:

  • In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, and transfer them to a bowl. While the potatoes are steaming, in a heavy skillet cook the kielbasa over moderate heat, stirring occasionally, until it is golden, add the onion, and cook the mixture, stirring occasionally, until the onion is golden. Remove the skillet from the heat and add the vinegar and the broth carefully. Bring the mixture to a boil, scraping up the brown bits, and boil it until the liquid is reduced to about 2/3 cup. Add the kielbasa mixture to the potatoes with the parsley and combine the salad well.

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.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

A woman gave this to me 30 years ago after she brought it to a pot luck and was nice enough to give me the recipe. I love it

Provided by Dixie from Kansas

Categories     German

Time 2h20m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 11

6 red potatoes
5 slices bacon, cut into pieces
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup water
1/2 cup cider vinegar (to taste)
1/2 teaspoon sugar (to taste)
1/2 teaspoon salt (to taste)
1/2 teaspoon ground pepper (to taste)
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Cool potatoes whole with skin on and cook until fork tender. Remove peels while hot and cut into bite sized pieces.
  • In a skillet cook bacon pieces until crispy and remove just the bacon and set aside.
  • Add chopped onion and celery to bacon grease in skillet and cook until tender.
  • In a sauce pan or microwave heat to boiling, water, vinegar, sugar, salt and pepper.
  • add water/vinegar mixture slowly to onions/celery and add in reserved bacon. Heat to simmer.
  • In a small bowl or cup mix together cornstarch and cold liquid and add it simmering vinegar sauce.
  • In a slow cooker add potatoes and pour vinegar/bacon mixture over potatoes and stir. Heat on low for a couple of hours or more so it is warm for serving.

Nutrition Facts : Calories 145.1, Fat 2.5, SaturatedFat 0.8, Cholesterol 3.4, Sodium 220.6, Carbohydrate 27.3, Fiber 2.9, Sugar 2.7, Protein 3.7

HOT GERMAN POTATO SALAD CASSEROLE



Hot German Potato Salad Casserole image

Passed down from my German/Dutch Grandmother. A hot potato salad with bacon, cheese and a creamy/vinegar sauce makes this a wonderful dish to serve with bratwurst on a cold fall day in Deutschland or wherever you might be. I usually double the bacon and sauce to make this extra flavorful.

Provided by LizgraEva

Categories     Salad     Potato Salad Recipes     German Potato Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

4 cups cubed potatoes
6 slices bacon
1 cup diced celery
3 green onions, diced
½ cup mayonnaise
¼ cup vinegar
2 teaspoons white sugar
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
  • Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
  • Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
  • Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 16.4 g, Cholesterol 30.9 mg, Fat 19.6 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 6.2 g, Sodium 667.9 mg, Sugar 2.3 g

CREAMY GERMAN POTATO SALAD



Creamy German Potato Salad image

Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. -Tracy Zettelmeier, Mukwonago, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 7

4-1/2 pounds red potatoes (about 18 medium)
1/2 pound bacon strips, diced
1 medium onion, chopped
4 teaspoons all-purpose flour
3/4 cup sugar
3/4 cup cider vinegar
1 cup heavy whipping cream

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside., In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened., Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm.

Nutrition Facts : Calories 309 calories, Fat 15g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein.

GERMAN STYLE HOT POTATO SALAD



German Style Hot Potato Salad image

I can't vouch for any authenticity in this recipe, but my grandmother says it's German. I can tell you it's delicious with Wienerschnitzel.

Provided by EmmyDuckie

Categories     Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 tablespoon butter
1/2 lb bacon, chopped
1 large onion
2 lbs potatoes, cubed and cooked
salt and pepper

Steps:

  • Precook potatoes, unless you happen to have some left over.
  • Cook bacon pieces over med-high heat until crisp, remove from pan, reserving about half the fat.
  • Add butter to bacon grease, melt.
  • Add onion, cook until translucent.
  • Add potatoes, cook until slightly browned.
  • Salt to taste, and pepper generously. Top with reserved bacon.

HOT GERMAN POTATO SALAD (CROCK POT)



Hot German Potato Salad (Crock Pot) image

I had this at a friends house recently and it was so good, I had to get the recipe from her. She served this with grilled bratwurst and it made for such a nice meal.

Provided by Boca Pat

Categories     Potato

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 10

5 medium potatoes, cut into 1/4 inch slices (peeled or unpeeled, whichever you prefer)
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 slices cooked bacon, crumbled

Steps:

  • Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
  • Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
  • Stir in bacon.
  • Serve.

Nutrition Facts : Calories 204.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 5.9, Sodium 523.9, Carbohydrate 39.8, Fiber 4.4, Sugar 6.7, Protein 6.1

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Meet the Cook: Being single (I'm in my 27th year as a teacher), I enjoy sharing favorite dishes at church and family potlucks. This one has won raves whenever I've served it. I've also found it makes a good lunch that's better the second time around! -Inez Senner, Glendive, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 11

9 medium potatoes
1-1/2 pounds smoked sausage or fully cooked bratwurst links
6 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

Steps:

  • In a saucepan, cook potatoes in boiling salted water until tender., Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm. , Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes. , Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Nutrition Facts :

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