AUTHENTIC GERMAN POTATO SALAD RECIPE RECIPES

AUTHENTIC GERMAN POTATO SALAD RECIPE - FOOD.COM

Authentic German Potato Salad Recipe - Food.com image

This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups red potatoes, diced
6 slices bacon
1 small onion, diced
2 tablespoons water
1/4 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley

Steps:

Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

Nutrition Facts : Calories 180.9, FatContent 5.6, SaturatedFatContent 1.9, CholesterolContent 8.2, SodiumContent 703.9, CarbohydrateContent 29.3, FiberContent 2.3, SugarContent 11.7, ProteinContent 3.8

AUTHENTIC GERMAN POTATO SALAD RECIPE: HOW TO MAKE IT

Authentic German Potato Salad Recipe: How to Make It image

This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 349 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 706mg sodium, CarbohydrateContent 65g carbohydrate (35g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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AUTHENTIC GERMAN POTATO SALAD RECIPE: HOW TO MAKE IT

This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
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Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

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