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How to Make German Potato Salad | Get Cookin’ | Allrecipes.com

tender potatoes crunchy bacon and a,tangy vinaigrette german potato salad is,the perfect side dish this summer let's,get started with the potatoes i'm using,a gold potato for this potato salad you,want to use something that holds its,shape after it's cooked so something,like a gold potato or a red potato will,work just perfectly what you really,don't want to use for this potato salad,is a russet that's going to break apart,and be really fluffy after it's cooked,that's great for mashed potatoes but not,so great for this i'm just going to cut,mine in bite size pieces before i cook,them they cook up a lot faster that way,and i just love a gold potato because,it's kind of like naturally buttery it,looks buttery but it really actually,tastes that way too,i'll get these going in some boiling,salted water until they're tender,meanwhile i'll cook some bacon,get these potatoes in the salted water,and we're just gonna cook those until,they're fork tender,and while that happens i'm gonna get the,bacon going,i'll start by cooking four pieces of,bacon essentially what we're doing is,making a warm bacon vinaigrette for this,potato salad and that's what makes this,potato salad so unique to say an,american style potato salad a lot of,times that is mixed together with a,bunch of mayonnaise,fun fact potato salad actually,originated in germany hence the name,german potato,our bacon's good and crispy so i'm going,to drain that and i want to leave the,fat in the pan that's going to act as,our oil for our vinaigrette and don't,worry about those little bits on the,bottom those are going to lift right off,to my drippings i'm going to add in some,flour and sugar we're kind of making,almost like a gravy meat salad dressing,then i'll stir in a little bit of water,about a quarter cup,and the same amount of white wine,vinegar the vinegar is going to lift off,all those brown bits off the bottom and,it's going to make for a really tangy,delicious dressing definitely want to,scrape up all those brown bits that is,where all the flavor is,color equals flavor this is really,similar to like a spinach salad type,dressing just that warm bacon,vinaigrette,you can see how thick and rich this is,this is definitely going to coat those,potatoes,perfectly,finally it just comes together all in,the same pan,and add in the cooked potatoes,chopped up that crispy bacon,then add in a little fresh crunch with,some green onion,season it with a little salt and pepper,and just toss through,it smells so good you can smell of,course that bacon smell which we all,love but that vinegar mixed in it's just,right,and this potato salad can be served warm,or room temperature,or cold if you want so again,just the perfect side dish if you want,to take it out to some picnics or,barbecues you don't have to worry about,keeping it cold,and it's done,keeping with the theme i'm serving this,up with some grilled brats,and all the fixins,shall we taste,y'all that is so good the potatoes are,like buttery tender but that tangy,dressing is really what makes it,the perfect bite with that crunchy bacon,it's so good and so simple very few,ingredients deliver a burst of flavor in,this potato salad i hope you'll give it,a try next time you're looking for that,new side dish see you next time,fun fact

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How to Make German Potato Salad | Allrecipes.com

How to Make German Potato Salad | Allrecipes.com

the Allrecipes member who submitted this,authentic German potato salad comments,this is my mother's recipe,everyone German are not it loves it it,is easy to double the recipe as well I,often bring it to potlucks and we also,have it at home on special occasions,there are usually no leftovers but if,there are they don't last long start,this recipe by peeling 6 to 8 medium,all-purpose potatoes,chop them into 1-inch pieces,cut enough to make three generous cups,place the potatoes in a large pot and,fill with enough water to cover them by,one to two inches,bring the potatoes to a boil lower the,heat and cook the potatoes for about 10,minutes or until they are tender and can,be easily pierced with a fork drain and,set them aside to cool next peel and,finely chop a small onion now finely,chop some fresh parsley you'll need 1,tablespoon,cook four slices of bacon in a large,deep skillet over medium-high heat until,the bacon is browned and crisp turning,as needed transfer the bacon to a plate,lined with paper towels to drain and,once it's cooled chop or crumble the,bacon and set it aside add the chopped,onion to the bacon fat in the skillet,and cook the onion over medium heat,stirring often until browned add a,quarter cup of white wine vinegar to the,skillet along with 2 tablespoons of,water,a teaspoon of salt 1/8 of a teaspoon of,ground black pepper 3 tablespoons of,sugar or less to taste stir the,ingredients well and bring the mixture,to a boil then stir in the potatoes,the chopped parsley and half of the,crumbled bacon,cook the mixture until it's heated,through stirring occasionally transfer,the potato salad to a serving dish,sprinkle it with the remaining crumbled,bacon,and top it with some more chopped,parsley and serve it warm one member,said they substituted chopped fresh dill,for the parsley in this German potato,salad and it tasted great

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Grilled German Potato Salad - Food Wishes

Grilled German Potato Salad - Food Wishes

hello this is chef john from food wishes comma with grilled German potato salad,that's right we're gonna make a potato salad using grilled potatoes which I'm,sure comes as a huge disappointment to the people that thought we were gonna,make a German potato salad and then grill it,which is not the case you only make that mistake once but anyway if you're still,watching this really did come out amazingly well and to get this started,what we'll do is grill some potatoes until tender and I say grill but what,we're really gonna do is roast these on the grill and to accomplish that what,we'll do once these are down is go ahead and close the cover and we'll try to,keep our heat about the same as we've used in the oven if we were roasting,these I'm thinking something around 375 would be perfect and what we should,probably do every once in a while while these are roasting is go ahead and give,them a flip and by the way as far as timing goes I'm doing this on a grill I,cooked chicken on earlier and I'm basically using up those leftover coals,and then we could either serve this later with another meal or make it ahead,for the next day but let's say you're doing something like a brisket or a pork,shoulder that takes a long time you could actually do these potatoes while,that's cooking and make this to go alongside it but regardless we will go,ahead and roast these until just tender which is almost impossible to gauge by,time since potatoes are gonna come in all different shapes and sizes so what,we'll do to check these is test them with a wooden skewer and what we're,shooting for like I said is something that's just barely tender okay we don't,want soft and falling apart but we really really really don't want,undercooked all right there's literally nothing,worse than a potato salad with undercooked potatoes so suzy's are just,barely tender as tested with us here we'll go ahead and pull those off and,then we will bring those inside and let them sit until they're cool enough to,handle and by handle I mean eventually we will,peel them and slice them and while those are cooling we should have just enough,time to make our hot bacon dressing which we will start by adding a whole,bunch of sliced bacon to this cold dry pan and we will set that over medium,heat and we're gonna want to cook that bacon until crisp or very close to it,and by the way there's good founds there's great funds and then there's,bacon funds so if you're using a stainless steel pan you should notice a,very substantial buildup of that caramelized goodness on the bottom which,once the glaze is going to add ton of flavor to our dressing but anyway,we'll go ahead and continue to cook on medium and one great visual clue you're,getting close is that grease in the pan starts to appear a little bit foamy,alright so when your pan starts to look like this,your bacon is probably getting very close to the perfect crispness and if so,what we'll do is grab a slotted spoon and we will remove exactly half and as,you'll see we'll use that to top our salad later but in the meantime what,we'll do is add a diced onion to the bacon left in the pan along with of,course all that rendered bacon fat and what we'll do is continue to cook this,on medium until our onions turn translucent and sort of soften up a,little bit since that's probably gonna take about five minutes or so what we,can do while that's happening is go ahead and peel and slice our potatoes,which by now should be cool enough to handle and I should mention the peelings,optional but that skin really does come off quite easily especially after you've,grilled them so I'm gonna go ahead and peel that off and then cut this potato,in half lengthwise and then eventually into quarters and then as per usual,we'll turn that and cut across into whatever thickness slices we want and,I'll generally shoot for something between a quarter and a half inch okay,if they're too thin they're gonna turn into mashed potatoes when we mix them,with the dressing and if they're too thick the dressing won't penetrate as,well but anyway that's going to be up to you I mean you guys are after all the,Donnie deutsches of these kinds of choices but what you're seeing here is,what I think personally is the optimum size and that's it we'll transfer those,potatoes to a mixing bowl where they are now ready to be drenched with our,soon-to-be finished dressing so we'll head back to the stove or by now our,onions should be done and once we've determined our onions have cooked long,enough we'll go ahead and add the rest of the ingredients which will include,some white sugar or as I've started to call it the devil salt and then we're,also going to need some actual salt and it's good friend freshly ground black,pepper and we'll finish up our seasonings with a little bit of cayenne,pepper or cayenne Pfeffer as they call it back in the old country and then to,finish this up we will go ahead and add enough white vinegar specifically in my,case champagne vinegar

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A German Food Classic! How To Make Delicious German Potato Salad | German Food Made Easy

A German Food Classic! How To Make Delicious German Potato Salad | German Food Made Easy

hi there today,i'm showing you a dish that my german,family likes to have at springtime,barbecues,summer picnics and even on christmas eve,i'm showing you how to make potato salad,the way,my grandma hindergard used to make it,let me know in the comments if there's a,dish that your family prepares,at every occasion and at the end of the,video i'll let you know exactly why my,alma,like to have it on christmas eve what,you'll need are some potatoes i like to,use waxy ones so they don't get too,mushy,then an apple an onion and,some parsley and chive and then we'll,use a little bit of mustard,some mayonnaise and that's a nice divide,in germany between different areas and,regions and potato salad,i'll get to that later and gherkins and,we're not just going to use the gherkins,first off let's cook our potatoes with,the skin on,so once they've cooked for about 15,minutes they still have that little bit,of bite that we're looking for,and now i'm going to do something called,up shreken in german which means,frighten away all it is is just rinse,them with cold water it'll make them,easier to peel,now let's peel and slice our potatoes,and then i'll show you a little,trick that i like to use to make them,perfect for potato salad,now the potatoes are in a nice small,size and now,for my grandma's special tip,she before we slice in the gherkins,would add,gherkin water into the mix in order for,the potatoes not to get too,mushy and also not suck up too much of,the mayonnaise so you're,finished with a nice salad where it's,not all just one gloopy mess,and there you go so i'm just making sure,the slices aren't stuck together,and as i say this will coat the potatoes,a little bit,not make them too mushy at the end and,we're gonna get rid of most of that,water drain,off in just a moment but let's now get,some,gherkins in the mix while it sits in the,water,these are lovely german gherkins that i,grew up with,taste fantastically well,the last thing i'm going to put in,before we drain off our liquid is an,apple which i'm going to slice,really thinly now you want to make sure,that it's thin because you don't want to,have an overwhelmingly sweet taste,but it's nice to have those little,surprising flavor bursts,now and then in every mouthful so i'll,pop these in while the gherkin water is,still soaking the potatoes because the,vinegar in the gherkin water,is going to prevent the apple from,browning so now that that's,coated everything for a few minutes,let's drain off the excess,and professional athletes actually drink,gherkin water when they get cramps,i kind of like it really but see how you,get on with it,my alma always said keep the end bit on,that's what you can hold on to make sure,these are very nice,and thinly sliced,now to my favorite fresh herb chive i,grow this myself,and i absolutely love using it and my,grandma used it in her potato salad,it's got a really lovely mild garlicky,taste,so let's get this all mixed together,now this next step is a little bit,controversial because there's something,of a north,south divide when it comes to potato,salad,in the south they would now have some,vegetable stock and vinegar in,but in the north we use mayonnaise,and my grandma was from berlin so this,is going in,now i didn't drain off all the gherkin,waters so the mayonnaise here isn't too,thick you can adjust your consistency,really easily if you've saved a little,bit of your gherkin water,so you can go thick or more smooth and,silky,now you can adjust your flavor here with,a little bit of german mustard,i'm using about a teaspoon and then,just salt and pepper to taste,give that a good mix especially because,of the mustard,so just finish off by decorating it with,a little bit of parsley,and the gherkin water has given us this,really nice balanced flavor,and most importantly our potato has a,great,texture it's not too soft and it hasn't,sucked up the mayonnaise you can see,here when i pull it apart,there you go it's not crumbling or mushy,at all,so this is my grandma hildegard's potato,salad,perfect for a summertime picnic but as i,said she used to make,it on christmas eve as well and the,reason she did that was because,she said she's got plenty to do on,christmas day preparing a big feast,that she wants something simple and easy,to make the night before,make sure to subscribe for more german,flavors and let me know,what dish you like to eat year round

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How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network

How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network

i grew up a little bit in germany and,they're famous for their german potato,salad it's perfect for this time of year,because if you're using it to travel,with you somewhere it doesn't use,mayonnaise and so it's really really,good outside of refrigeration so we're,gonna get that started first things,first i've got some bacon that i just,chopped up and then i rendered the fat,off of it in this pan right here save,the fat because we're gonna saute in,that bacon fat what you're doing i'm,just having a bite all right good stuff,so marcella's my sous chef today and the,key to good german potato salad is,there's always this vinegary twang to it,but i like to add kind of some of my,sweet notes as well a little bit of,north carolina in there so before we got,started marcella you do this all the,time yes we got two red bell peppers and,just put them over the open flame of the,gas range here if you don't have an open,flame and you're a little too scared to,do that you can just put it on a baking,sheet in the oven at the highest,temperature and just watch it every,minute or so and rotate it until you get,this beautiful black char on the outside,so then the key is after it's charred,getting it somewhere so that it can,start to steam so either in a plastic,bag that you close tightly or put it,into a bowl with some plastic wrap over,the top and marcella if you don't mind,the good way to get the skin off of here,because we just want the flavor of the,jar but not the skin is to use a paper,towel and it just wipes and rubs off the,skin i take these red bliss potatoes,whole i put them in some salted water,and i boil it and i add in one of my,secret ingredients which is liquid smoke,you're just going to boil these until,they're kind of fork tender and then put,it into a colander over the pot that you,boiled it in so that the heat kind of,wicks away the moisture and the big ones,you're going to cut into force the small,ones just cut into half to the bacon fat,i'm going to add in some apple cider,vinegar,if this is really really hot it starts,to seam up step back because if you,breathe it in you will cough,it really gets to you so then also i'm,gonna add in some grained dijon mustard,gotta have mustard gotta have mustard so,in addition to the grain dijon i'm gonna,add in,a nice pinch of salt even though we've,got the bacon fat in there that's a,little bit salty,because i'm going to balance it with a,little bit of sugar as well,this also reminds me of north carolina,barbecue it's got that tangy sweet thing,going on it smells so amazing i'm gonna,add in a little bit of hot hungarian,paprika i love it because it's two,flavor profiles smoky and hot,got some scallions chopped up those go,right in wow,and then curly parsley i just love curly,leaf parsley so get it in there chop it,down no joke and that's it i'm just,going to move it around,and you're going to notice everything,that kind of starting to tighten up just,a little bit and reduce we're going to,get the potatoes right back in here as,well let me turn this up to high in here,yep okay bring it all over this is,fantastic beautiful color can you smell,it over there it's like a sweet tomato,there's a lot of things that you can,kind of do with this base yeah so i,really love it you want to bring the,potatoes over girlfriend are they going,in there too yep they go right there's,another one pan plan,situation it's kind of a one-pan plan,you're surprised that you're on one bad,planet girl i don't do the dishes i,don't have kids you know what i'm saying,when these kids get a vage please send,them on over to do my dishes i'm gonna,do this,so then you just get a nice little,two-hand flip here,to mix everything together look at that,let it kind of hang out and bury for a,little bit and we're good to go i'm just,going to kind of pour it,here marcella can you help me pour this,that's what you need right here so,everyone can see it you got it and then,jeff i want you to try it and let me,know what you think what do you need oh,he gets a try yes well i am famished,obviously,because he hasn't had his bacon yet i,hate the bacon,in the pan that's fine yeah girl,girlfriend up here check that out oh,that looks amazing,can i taste that how about that extra,bacon oh i forgot the bacon beautiful oh,that looks so fantastic a little bacon,over the top,you

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Bobby Flay Makes German Potato Salad | Boy Meets Grill | Food Network

Bobby Flay Makes German Potato Salad | Boy Meets Grill | Food Network

i'm gonna get the german potato salad,going here,do potatoes,just for flavor i'm just gonna chop up a,couple of onions and,cold water,okay,put these on the fire,salt,gotta put some salt,let them cook,this is gonna be for the potato salad,get that nice smoky slab bacon,i mean really how many better things in,the world are other than bacon,when you put bacon in something it,tastes good people love bacon i do for,sure i want just to kind of cook,actually a little slowly so all the fat,renders that it gets nice and crispy,potatoes actually they have a little,ways to go we can let those cook,and as they cook we can actually strain,out the bacon and start to make the,vinaigrette the dressing for the potato,salad i'm gonna strain all this out all,the bacon i'm gonna put this back on the,fire heat that up a little bit we're,going to cook the onions right in there,right in the bacon set,all right let's train out the potatoes,this is the way to check them,knife goes in without any resistance,they're done,all right here's the key whenever you,make potato salad any kind of potato,salad,you want to cut up the potatoes and you,want to dress them while it's still warm,why because the starch is going to be,sort of open the pores are going to be,open it's going to be a lot easier for,the dressing to become part of the,potatoes and that's what you want,otherwise if the potatoes are too cold,the potatoes will actually repel the,dressing and we don't want that we don't,want it we want all these separate,flavors we want it all to be one,get these into here,let's make the dressing,bacon,vinegar add to our onions and our bacon,fat,scallions,lots of green onions in here,okay some mustard,some olive oil,salt and pepper let's fold it in see,what happens here,see this is not a mayonnaise based,potato salad this is more like a,vinegar-based potato salad a little bit,of olive oil,some mustard,bacon,scallions that good bacon fat no doubt,you

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3 Traditional German Potato Salads - German Potato Salad with mayo and without mayo

3 Traditional German Potato Salads - German Potato Salad with mayo and without mayo

hi and welcome to our kitchen in this,kitchen today,we will be talking about the regional,varieties,of the german potato salads i thought,it's going to be much easier for you to,understand the differences,if i'm going to show you how i make them,and because we are just opening barbecue,season,we're gonna need a lot of potato salad,so that's fine,but before i tell you all about the,original varieties of the german potato,salad,firstly i'm gonna show you how to choose,the right potatoes to make the german,potato salad,and how to cook it so the potatoes won't,break,after slicing them and soak some of the,dressing,that gives them this particular taste,also,don't forget that in the description box,down below i'm gonna put all the recipes,that you need to make those salads,yourself but now without further ado,let's just start,in germany we like making our potato,salads from the,jacket potatoes and to make those we use,waxy potatoes,so if you'd like to make german potato,salad i would like to encourage you,to find waxy potatoes because they are,perfect ingredient for salads and,gratins,waxy potatoes are usually more firm than,the floury or starchy potatoes and also,they have very thin skin and that makes,the,peeling task after cooking much easier,some people,like preparing the potatoes one day,ahead,as this makes the cutting much easier,but potatoes prepared that way,don't soak the dressing so much so i,prefer using,freshly cooked potatoes to make this,free potato salad i cooked one half kilo,of potatoes,500 gram potatoes per salad which is,perfect,amount for two people oh sorry what is,important to mention,is that i cook the potatoes for 12,minutes in the pressure cooker,after the cooking you need to remove the,water from the pot,and let the potatoes to cool down a bit,and then you can peel them i always do,that,with a very small knife to peel one half,kilo of potatoes it took me 20 minutes,and i seriously took my time with this,after peeling i,did slice the potatoes and now let's,move on to the original,varieties in the south of germany very,popular,is the oil vinegar broth and mustard,dressing,apart from potatoes obviously other,typical ingredients,are onion pickles bacon and sometimes,even garlic,this potato salad can be served to warm,or cold,and it tastes much better if you leave,it for several hours in the fridge,before serving first of all we gonna,talk about the soybean potato salad,which is,the most simple and i think the most,famous,potato salad from all gym potato salads,does actually contain only onion and,the dressing so to make it we're gonna,need to chop the onion,first and then prepare the dressing for,the dressing you're gonna need to heat,up,the broth and then put the onions in it,sugar mustard,and salt and pepper after this your,dressing is ready and you can pour it,over your potatoes,make sure you mix the ingredients very,well,and put it into the fridge for at least,3 hours,just don't forget before deserving to,add 2 tablespoons of sunflower oil,although this way bean potato salad is,very plain and simple,is truly delicious this potato salad can,also be eaten,warm so if you like it like that you can,warm it up and actually if we have,skipped the meat broth that would be the,only german vegan dish,i know it the next potato salad that i,would like to mention,is the bavarian potato salad the,bavarian potato salad obviously,comes also from served germany and it's,very similar to this way being potato,salad,bavarian potato salad is usually richer,in ingredients,because there is a bacon that is added,to it,as well as sliced pickles but the,dressing remains the same,obviously the bacon and pickles they,change the taste of the salad,completely but i wouldn't say it's less,delicious than the previous one,the potato salads from northern germany,are usually,made with maya or miracle whip dressing,they're also usually richer in,ingredients,the people from north germany like,adding to them onion,pickles apple radish sausage or other,meat,herring and an egg this potato salad can,be served only cold,and it can be served immediately after,being prepared as mentioned before,the potato salads from northern germany,are made with a,mayo or miracle whip dressing and i'm,gonna use the miracle whip to prepare,mine,and because my potatoes are ready i'm,gonna make the dressing right now so,first i'm gonna put the miracle whip in,the bowl,and then i'm gonna add the mustard salt,onions,and pickles then i'm gonna add the,dressing,to the sliced potatoes and mix it well,and at the end i'm gonna add sliced egg,and our last potato salad is ready and,that would be the right salad to make,if you want to eat your salad straight,away there are surely,many more potato salad recipes out there,it feels like every family has its own,recipe,but in this video my goal was to show,you the main differences,so i hope that now you understand what,type of potato salads,are available here in germany when it's,about the ingredients,don't take

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German Potato Salad Rhineland Style

German Potato Salad Rhineland Style

today I will show you how to make German,potato salad Rhineland style this potato,salad is super easy and a great addition,to every barbecue or potluck for the,recipe you need about 5 pounds of boiled,yellow potatoes I like to use Yukon Gold,8 hard-boiled eggs a large onion I,already cubed it mustard salt and pepper,heavy whipping cream mayonnaise pickles,and about a short glass of pickle juice,green onions and a pound of flesh most,flesh most is kind of a high quality,German baloney many of you know German,potato salad,but not a lot of people outside of,Germany know that there are many many,variations of it every region has their,own potato salad recipes I already,posted a Bavarian potato salad with,bacon and the classics wavy and potato,salad from southern Germany you can find,the links and all the recipes below this,video in the description I like to boil,the potatoes the day before and cook,them in the peel until they are soft but,still firm to the bite and let them cool,completely the next day I peel and cube,the potatoes to bite-sized pieces I also,like to prepare the hard-boiled X the,day before so I don't need to wait until,they cool completely the next day I just,peel them and cut them into bite-sized,pieces and place them into the large,bowl with the potatoes,I already drained the pickles and made,sure to keep some of the pickle juice,and then just cut them into small pieces,you can use your favorite pickles like,used corn ASEAN's,to a medium-sized Bowl at mayonnaise,salt pepper sugar pickle juice heavy,whipping cream and the mustard then mix,everything until it is well combined and,smooth at the onions the dressing,mixture and the pickles to the large,bowl with the potatoes and the eggs and,mix well,then set the salad aside and finally,slice the green onions and add them to,the bowl then you just need to slice the,sausage and then cut it into cubes and,added also to the bowl mix again and,allow to marinate for at least two hours,serve as a main dish or a side dish,guten Appetit

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