Best Potato Salad German Kartoffel Recipes

POTATO SALAD - GERMAN KARTOFFEL

Potato Salad - German Kartoffel image

My favorite potato salad!

Provided by Spritzer

Categories Salad Potato Salad Recipes German Potato Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

5 potatoes
2 tablespoons vinegar
½ teaspoon white sugar
salt and ground black pepper to taste
1 onion, finely chopped
2 tablespoons pickled gherkins, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
4 hard-boiled eggs, cut into wedges, divided
2 tablespoons chopped fresh parsley, or as desired

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 and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
Whisk vinegar, sugar, salt, and pepper together in a large bowl; add potatoes, onion, and chopped gherkin. Stir salad dressing into the mixture. Fold 3/4 the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 38.6 g, Cholesterol 144.7 mg, Fat 6.4 g, Fiber 3.9 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 526.9 mg, Sugar 5.1 g

KARTOFFEL SALAT (GERMAN POTATO SALAD)

Kartoffel Salat (German Potato Salad) image

This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel.

Provided by swissms

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs potatoes (baking potatoes are NOT recommended, as they are too flaky)
1/2 cup diced smoked bacon
1/2 cup vegetable oil
3 tablespoons white vinegar (mild vinegar such as white wine vinegar or herb vinegar)
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup sliced green onion
1/4 cup chopped chives

Steps:

Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook.
Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight.)
Peel cooled potatoes, slice, then place in a large bowl.
Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not drain the fat in the skillet.
Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl.
Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
This recipe is excellent served either cold or warm.

Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6