BEST GERMAN POTATO SALAD RECIPE RECIPES

Name: German Potato Salad
Prep time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lb. baby potatoes, halved; 6 slices bacon; 1 red onion, finely chopped; 6 tbsp. apple cider vinegar; 3 tbsp. water; 2 tbsp. extra-virgin olive oil; 2 tbsp. Dijon mustard; 1 tsp. granulated sugar; Kosher salt; Freshly ground black pepper; 4 green onions, sliced

BEST HOT GERMAN POTATO SALAD RECIPE - HOW TO MAKE WARM ...

Best Hot German Potato Salad Recipe - How to Make Warm ... image

Every potluck needs this German Potato Salad from Delish.com, no mayo needed.

Provided by Lauren Miyashiro

Categories side dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 lb. baby potatoes, halved
6 slices bacon
1 red onion, finely chopped
6 tbsp. apple cider vinegar
3 tbsp. water
2 tbsp. extra-virgin olive oil
2 tbsp. Dijon mustard
1 tsp. granulated sugar
Kosher salt
Freshly ground black pepper
4 green onions, sliced

Steps:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.
In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
Stir in green onions and gradually pour mixture over potatoes.
Toss to combine and serve warm.

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH

Best Classic Potato Salad Recipe - How to Make ... - Delish image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free low sugar nut-free vegetarian birthday Father's Day feed a crowd Fourth of July picnic Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 lb. Yukon Gold potatoes, chopped into 1” pieces
Kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

Steps:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.
Serve over butterhead lettuce.

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BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH

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