Best Black Forest Potato Salad Recipes

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BLACK FOREST POTATO SALAD



Black Forest Potato Salad image

I know what you're thinking, potatoes with chocolate and cherries, gross, ick and ewwww! Wrong, there's no chocolate or cherries here, just a very different potato salad that is surprisingly tasty. Give it a try!

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (5 1/3 medium) lb potatoes, cut into 1/3-inch slices
1/3 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon pepper
1 (10 ounce) can sauerkraut, rinsed and throughly drained
1/4 cup sliced green onion
1/4 cup chopped parsley
salt, to taste
1 cup diced tart apple

Steps:

  • In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
  • Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
  • Mix in apples.
  • Add potatoes, sauerkraut, onions and parsley to apple mixture; toss gently.
  • Season with salt.

BLACK FOREST POTATO SALAD



Black Forest Potato Salad image

This recipe follows a German theme, with boiled new potatoes, ham, more goodies, and topped with vinegar and caraway dressing. It's absolutely delicious! It goes with so many things! New potatoes are the small,(sometimes larger)red-skinned potato. If they're larger, just cut them into 2-4 pieces. Time does not include chill time. This can be made 1 day ahead.

Provided by FLUFFSTER

Categories     Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs red-skinned new potatoes
salt and pepper, to taste
5 ounces thinly sliced ham (Westphalian, Virginia, or any cured ham)
7 -10 sprigs parsley, divided
1 small red onion
3 tablespoons red wine vinegar
3 tablespoons sour cream
2 tablespoons hot mustard (If you like spicier,add more, if not, use less)
2 teaspoons caraway seeds
1 cup safflower oil or 1 cup light vegetable oil

Steps:

  • Cook the potatoes :.
  • Scrub the potatoes, but don't peel. Place potatoes in a large saucepan with plenty of salted water, cover and bring to a boil. Simmer just until the potatoes are tender, 15 to 20.
  • Make the dressing:.
  • Peel the onion and chop it very fine. Place the onion in a bowl with the vinegar, sour cream, mustard, salt and pepper. Sprinkle in the caraway seeds. Whisk the ingredients until mixed, then gradually whisk in the oil so that the vinegar and caraway dressing emulsifies and thickens slightly. Pour the oil in a slow, steady stream so dressing emulsifies thoroughly. Taste the dressing for seasoning, and adjust, if necessary. Set aside.
  • Test the potatoes for tenderness with the tip of a small knife. When done, drain potatoes in a colander and rinse if needed.
  • While still warm, cut the potatoes into 1/2-inch slices. Transfer the potatoes to a large bowl.
  • Briskly whisk the dressing, then pour it over the warm potatoes.
  • Assemble the salad:.
  • While the potatoes cool,trim away any fat and any rind from the slices of ham. Cut the ham into approximately 3/4-inch strips and set aside.
  • Chop the parsley until fine and add the ham strips to the cool potato salad.Sprinkle about three-fourths of the parsley over the top. Stir the ham and parsley into the salad. Taste for seasoning, cover and chill in the refrigerator at least one hour.
  • To serve:.
  • Transfer the potato salad to a large platter and serve at room temperature, sprinkled with the remaining parsley.

Nutrition Facts : Calories 554.5, Fat 39.4, SaturatedFat 3.6, Cholesterol 14.9, Sodium 432.1, Carbohydrate 41.9, Fiber 5.6, Sugar 2.4, Protein 10.5

BLACK FOREST POTATO SALAD



Black Forest Potato Salad image

Provided by Kc Singer

Categories     Potato Salads

Number Of Ingredients 10

1 lb potatoes, unpeeled and diced
1/3 c cider vinegar
2 Tbsp vegetable oil
2 Tbsp water
2 tsp pepper
1 c red apples, tart, diced
1 lb polish sausage, sliced 1/2 inch thick
10 oz sauerkraut, rinsed and squeezed dry
1/4 c green onions, sliced
1/4 c parsley, chopped

Steps:

  • 1. In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
  • 2. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
  • 3. Mix in apples.
  • 4. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels.
  • 5. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.

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