AUTHENTIC GERMAN POTATO SALAD
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
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
BAVARIAN POTATO SALAD WITH BACON
Bavarian Potato Salad is a tangy vinegar based potato salad. It's lighter than the mayonnaise version and is perfect served alongside any German food like bratwurst and sauerkraut!
Provided by Deanne Frieders, This Farm Girl Cooks
Categories Side Dish Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Fill a pot with cold water to cover the potatoes.
- Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. Drain.
- Wash and scrub potatoes. Cut potatoes in bite size chunks (or if you prefer, you can cut them into potato slices). Add a steamer basket into the Instant Pot. Add 1 cup of water and the potatoes.
- Lock lid in place, and pressure cook for 15 minutes. Do a natural pressure release for 5 minutes, then a quick release. Drain the potatoes.
- In a large skillet or in your Instant Pot, fry the bacon until crisp, remove and set aside to drain on a paper towel.
- Drain all but 2 tablespoons of the bacon fat. Add onion to the pan with the drippings and cook until tender.
- Add vinegar and water, cook until bubbly. Add sugar, salt and pepper and stir to dissolve. Allow to reduce and then remove from heat.
- Place cut potatoes in a large bowl and allow them to sit for 15-20 minutes until slightly cooled but still warm. Pour the warm salad dressing over the potatoes. Gently stir to combine. The potatoes will soak up the dressing as they sit. Crumble bacon and add to the potatoes along with chopped parsley. Serve warm.
Nutrition Facts : Calories 187 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 427 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HEARTY GERMAN-STYLE POTATO SALAD
Bacon and hard-cooked eggs help make this easy German-Style Potato Salad as hearty as it is flavorful.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, cook and stir bacon in large skillet on medium heat 5 min. Add celery; cook 5 min. or until bacon is crisp, stirring frequently. Remove bacon mixture from skillet with slotted spoon; drain on paper towels. Set aside. Discard all but 4-1/2 tsp. drippings from skillet. Heat reserved drippings 1 min. Add sugar, flour and celery seed; mix well. Stir in water and vinegar; cook 3 to 4 min. or until thickened, stirring constantly. Remove from heat.
- Place potatoes in large bowl. Add bacon mixture; mix lightly. Top with eggs; sprinkle with paprika.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 3 g, Protein 5 g
GERMAN POTATO SALAD
Steps:
- Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
- Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
- Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
- Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
HEARTY POTATO SALAD RECIPE BY TASTY
Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives
Provided by Diana Lopez
Categories Sides
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
- Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
- In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
- Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
GERMAN POTATO SALAD
Categories Salad Onion Potato Side Fourth of July Picnic Super Bowl Backyard BBQ Dinner Lunch Bacon Celery Fall Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.
- While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
- Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
- Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.
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