BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)
Make and share this Bayrischer Kartoffelsalat (Barvarian Potato Salad) recipe from Food.com.
Provided by Sackville
Categories Potato
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
- Drain.
- Toss warm potatoes with vegetable oil and onions.
- Dissolve remaining 1/4 t salt and the sugar in lemon juice.
- Pour over potatoes.
- Marinate salad 1 to 2 hours before serving.
- Serve at room temperature.
AUTHENTIC GERMAN SUMMER POTATO SALAD (LEICHTER KARTOFFELSALAT)
A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling.
Provided by MarraMamba
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
- Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
- In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
Nutrition Facts : Calories 370.8, Fat 18.8, SaturatedFat 2.7, Cholesterol 1.2, Sodium 1258.6, Carbohydrate 47, Fiber 4.6, Sugar 4.2, Protein 5.5
LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT
Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.
Provided by magpie diner
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
- Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
- In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
- Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
SOUR CREAM POTATO SALAD - KARTOFFELSALAT MED SURFLøDE
A well seasoned and interesting potato salad submitted for the 2005 World Tour. Have not tried this yet but welcome your feedback. Note cooking time does not include preparing potatoes.
Provided by justcallmetoni
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.
- Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.
- To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.
- Let stand 15 minutes before serving.
- Garnish with chives or scallions.
Nutrition Facts : Calories 168, Fat 6, SaturatedFat 3.2, Cholesterol 70, Sodium 276.6, Carbohydrate 23.3, Fiber 2.8, Sugar 1.3, Protein 5.6
CLASSIC LIGHT POTATO SALAD
Make and share this Classic Light Potato Salad recipe from Food.com.
Provided by senseicheryl
Categories Potato
Time 30m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot of salted water and bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender when pricked with a knife. Drain and cool the potatoes.
- Meanwhile, in a large mixing bowl, combine the sour cream, mayonnaise, sweet pickle relish, mustard and celery.
- When the potatoes are cool enough to handle, cut them into small, bite-sized pieces and add them to the bowl. Add the hard boiled egg and egg white and stir to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for 3 days.)
- Just before serving, stir in the red onion. Transfer the potato salad to a serving bowl and sprinkle the paprika on top.
CHEF JOEY'S SUMMER POTATO SALAD
I love potatoes, doesn't everyone? I wanted to use up some large yellow taters I had so decided to create a tasty salad. This turned out very nice and the flavours were just right. I think this would be perfect for any picnic or gathering. You can garnish this salad with parsley, or black olives. I sprinkled a little paprika on mine to give it some colour.
Provided by Chef Joey Z.
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the potatoes so that all the pieces are the same size. Put them a 6 quart pot and cover with filtered water. Boil until they are tender. Cool completely. Don't add the mayo mixture while this is hot, it will not work out well.
- In the meantime, put your mayo in a bowl and add the chopped pickle, dill weed, scallion, red pepper, cumin, garlic powder, mustard and mustard powder to the mayo.
- I used the grapeseed vegenaise because I like grapseed oil, its very good for you.
- Put the potatoes into a big bowl and gently toss with the mayo mixture.
- Taste it, you should always taste your food before serving. Sprinkle with salt and pepper to taste. Taste again to adjust seasonings.
- Refrigerate for a few hours to let the flavours combine.
- Bon Appetit!
Nutrition Facts : Calories 322.9, Fat 13.5, SaturatedFat 2, Cholesterol 10.2, Sodium 722.7, Carbohydrate 47.4, Fiber 6, Sugar 6.6, Protein 4.7
SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Provided by Puppyfood
Categories No Mayo Potato Salad
Time 40m
Yield 8
Number Of Ingredients 7
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
SUMMER POTATO SALAD
This is a lemony potato salad; it tastes a little lighter than a traditional potato salad.
Provided by Candice
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h45m
Yield 7
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, chop, and add to potatoes.
- In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well. Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
- Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 23.3 g, Cholesterol 85.7 mg, Fat 22.8 g, Fiber 2.8 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 340.6 mg, Sugar 3 g
FAMILY FAVORITE POTATO SALAD! (GERMAN KARTOFFELSALAT)
This is my version of both my mother's and German grandmother's potato salad. A family favorite that is a requirement at all gatherings! I hope you enjoy.
Provided by BecR2400
Categories Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes).
- Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
- Peel and then slice the potatoes into one inch pieces.
- In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.
- In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
- Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
- Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.
- Cover and keep refrigerated until serving time.
Nutrition Facts : Calories 292.7, Fat 11.8, SaturatedFat 2.1, Cholesterol 88.2, Sodium 550.3, Carbohydrate 41.4, Fiber 4.8, Sugar 7.1, Protein 6.8
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