VEGAN GERMAN POTATO SALAD
Steps:
- Boil approximately 3 cups of whole red potatoes until a knife inserts easily but just before they get too tender. Drain, cool slightly and then cut into 1" wedges.
- Add the remaining ingredients while the potatoes are still warm and toss to coat.
- Serve warm and garnish with more of the fresh parsley.
WARM GERMAN POTATO SALAD
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.
TRADITIONAL GERMAN WARM POTATO SALAD
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
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
WARM GERMAN - AND VEGAN! - POTATO SALAD
This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!
Provided by White Rose Child
Categories Potato
Time 40m
Yield 5-6 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bake the potatoes (microwaving is fine).
- While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
- Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
- Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.
GERMAN POTATO SALAD (VEGETARIAN)
Make and share this German Potato Salad (Vegetarian) recipe from Food.com.
Provided by MysticEve
Categories Potato
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
- Drain the potatoes in a colander and peel while they are as hot as you can handle.
- Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
- Drizzle one-third of the oil over them, then one-third of the vinegar.
- Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
- Sprinkle the salad with the paprika.
- Cool to room temperature, then cover and refrigerate at least overnight.
- Turn the container over for several hours so the juices permeate the potatoes.
- When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.
Nutrition Facts : Calories 656.2, Fat 41.6, SaturatedFat 3.2, Sodium 658.7, Carbohydrate 66.9, Fiber 7.8, Sugar 6.4, Protein 8.2
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