Best Warm German Potato Salad Recipes

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

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.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
• Add the onions, thyme, and caraway seeds.
• Sauté 2-3 minutes, or until the onions begin to soften.
• Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
• While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
• Lower the heat and simmer, covered, 15 minutes.
• Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
• Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
• In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
• Season with salt and pepper.
• Drizzle this mixture over the potatoes and kielbasa and mix well.
• Arrange the onions on a serving platter and top with the potato mixture.
• Sprinkle with dill and serve warm.

WARM GERMAN POTATO SALAD FOR TWO

Steps:

• In a large skillet, cook bacon until crisp. With a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended. , Add the water, vinegar, sugar, parsley and salt. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in a large saucepan, cook potatoes in a small amount of water until just tender, about 4 minutes; drain. Add the potatoes, pimientos and bacon to the sauce; toss gently to coat.

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

Steps:

• Cut potatoes into bite sized pieces.
• In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
• In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
• In large bowl toss potatoes, parsley and broth mixture until evenly coated.
• **this can be made ahead and slightly warmed in the microwave.

MAMA'S WARM GERMAN POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 18-21 minutes. Drain; cool slightly. Peel and thinly slice. Whisk oil, vinegar, salt and pepper. Add potatoes; toss to coat. Add remaining ingredients; toss to combine. Serve warm.

WARM GERMAN POTATO SALAD

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle.
• Cut potatoes into eighths and in a bowl combine with bacon.
• Keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
• Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
• Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

WARM GERMAN - AND VEGAN! - POTATO SALAD

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.

WARM GERMAN POTATO SALAD

Steps:

• Combine the potatoes, liquid smoke, garlic, a nice pinch of salt and a few grinds of pepper in a large pot; add water to just cover. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 minutes. Drain, then rest the colander over the empty pot to dry the potatoes. Once cooled slightly, quarter the larger potatoes and halve the others. Put in a large bowl. Discard the garlic.
• Char the bell peppers directly over a medium flame on a gas burner, rotating, until the peppers are black. (Or broil the peppers, rotating, until charred.) Transfer the charred peppers to a resealable plastic bag and close; let steam 5 minutes. Once cool enough to handle, remove the seeds and charred skin and chop the peppers.
• Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan; simmer until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
• Return the potatoes to the bowl. Add the peppers, bacon, parsley and scallions; toss.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat. Add the onions, thyme, and caraway. Sauté 2-3 minutes, or until the onions begin to soften. Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned. While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times. Drain, cool slightly, then slice the potatoes and kielbasa into 1/2-inch pieces. Place in a large bowl. In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm. Calories: 487 Fat. Total: 18g Fiber: 6g Carbohydrates, Total: 69g Sodium: 534mg % Cal. from Fat: 33% Cholesterol: 45mg Protein: 15g

WARM GERMAN POTATO SALAD

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
• Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.

SUNNY'S WARM GERMAN POTATO SALAD

Steps:

• In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.
• If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside.
• In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.
• Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.

WARM GERMAN POTATO SALAD WITH BACON

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add onions and celery to drippings in skillet; cook and stir 5 min. or until crisp-tender. Blend in flour. Stir in water, vinegar, sugar, pepper and bacon. Bring to boil; cook on medium heat 5 min. or until thickened, stirring occasionally.
• Pour over potatoes in large bowl; mix lightly. Sprinkle with parsley. Serve warm.

WARM GERMAN POTATO SALAD

Steps:

• 1. Boil potatoes for 25 minutes and then run in cold water and slice into a large bowl and set aside. Cook bacon and reserve the bacon grease....crumble the bacon in a separate bowl and set aside.
• 2. Sauté celery, and onion in the bacon grease till they are tender.
• 3. Combine the sugar and flour, add to the skillet with the apple cider vinegar, water, salt and mustard. Stir constantly while cooking till the sauce thickens and comes to a boil.....
• 4. Combine potatoes, carrots and parsley. Pour sauce over the potatoes, carrots and parsley stir carefully while coating the potatoes and carrots and parsley.
• 5. Season to taste with sea salt and fresh ground pepper, crumble bacon on top and serve warm....