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
Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.
Provided by Marianne
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g
WARM GERMAN POTATO SALAD WITH SAUSAGE
Make and share this Warm German Potato Salad with Sausage recipe from Food.com.
Provided by Millereg
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
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
This wonderful, sweet-sour potato salad is flavored with onion and bacon, and sparked with pimiento and parsley. "We love this tangy, warm salad with sandwiches or burgers," says JoAnn McCauley of Dubuque, Iowa.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 565mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein.
KARTOFFELSALAT (WARM GERMAN POTATO SALAD)
I had an Oktoberfest party this year so did some investigating to find some good recipes. Everyone brought one of the dishes from the recipes I provided. This is one of them
Provided by Chef at Heart
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.2, Fat 0.3, SaturatedFat 0.1, Sodium 236.3, Carbohydrate 37.2, Fiber 4.2, Sugar 5, Protein 4.4
MAMA'S WARM GERMAN POTATO SALAD
My grandmother, Mama, made this potato salad for every family gathering at her home. The relatives would arrive with their specialties in hand. She never wrote the recipe down, so I had to re-create it from memory. Years later, it's just about right. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 246mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WARM GERMAN POTATO SALAD
Make and share this Warm German Potato Salad recipe from Food.com.
Provided by lazyme
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 363.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.8, Sodium 401.8, Carbohydrate 42.9, Fiber 5.4, Sugar 3.2, Protein 9.5
WARM GERMAN - AND VEGAN! - POTATO SALAD
This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!
Provided by White Rose Child
Categories Potato
Time 40m
Yield 5-6 cups, 4 serving(s)
Number Of Ingredients 11
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
Provided by Sunny Anderson
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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
KARTOFFELSALAT (WARM GERMAN POTATO SALAD)
Posted for World Tour 2006. Yes yes yes this is yet another German potato Salad recipe but this has a slight twist with the Caraway seeds
Provided by JanetB-KY
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 365.9, Fat 17.4, SaturatedFat 5.7, Cholesterol 25.8, Sodium 401.8, Carbohydrate 43.5, Fiber 5.5, Sugar 3.6, Protein 9.6
WARM GERMAN POTATO SALAD
Categories Salad Pork Potato Side Fall Oktoberfest Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
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
Provided by Sunny Anderson
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
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
Sugar and cider vinegar work their yummy magic on this Warm German Potato Salad with Bacon. Perfect for picnics, potlucks-or any time at all, really.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 13 g, Protein 5 g
WARM GERMAN POTATO SALAD
I came across this recipe while we were in Germany, it is served warm normally but I have served it cold too....So it is good either way...I use the yellow meated potatoes because they have a better flavor in the potato salad...I use the Yukon Gold...I do not have a picture of the dish as of yet so I have a free picture from on...
Provided by JoSele Swopes
Categories Potato Salads
Time 55m
Number Of Ingredients 14
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....
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