Best Traditionelle Deutsche Kartoffelsalat Recipes

Traditionelle deutsche Kartoffelsalat image

Provided by Ellen Bales

Time 30m

Number Of Ingredients 10

3 lb red potatoes, sliced
1 large onion, diced
1/2 lb bacon, cooked until crisp and crumbled, reserve grease
1/3 c vinegar
1 Tbsp sugar
2 Tbsp brown mustard
1/4 c fresh chopped parsley
3 Tbsp flour
1/4 c water
salt and pepper to taste

Steps:

1. In a large saucepan, boil potatoes until just tender, about 15 minutes. Drain and set aside.
2. After frying the bacon, saute the chopped onion in the bacon grease. Remove onion from grease and add to the potatoes.
3. Add flour to bacon grease and stir until smooth.
4. Add vinegar, sugar, brown mustard, water, and salt and pepper to the mixture and simmer until mixed well.
5. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve while warm.

Schwabischer Kartoffelsalat (German Potato Salad - Swabian-Style) image

Provided by Puppyfood

Time 40m

Yield 8

Number Of Ingredients 7

2 pounds potatoes, unpeeled
½ small onion, diced
½ teaspoon prepared yellow mustard
salt and ground black pepper to taste
1 cup vegetable stock
3 tablespoons vinegar, or more to taste
2 tablespoons vegetable oil

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; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g

Kartoffelsalat - German Potato Salad image

Provided by DeSouter

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

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
1 teaspoon sugar
1 teaspoon sea salt
1/4 teaspoon fresh ground 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 burn the bacon and 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.