HEALTHY GERMAN POTATO SALAD RECIPES

AUTHENTIC GERMAN POTATO SALAD | ALLRECIPES

Authentic German Potato Salad | Allrecipes image

This is my mother's recipe. Everyone, German or not, 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!

Provided by Angela Louise Miller

Categories Salad Potato Salad Recipes No Mayo

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
? teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan 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 the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, CarbohydrateContent 32.2 g, CholesterolContent 9.9 mg, FatContent 3.9 g, FiberContent 2.2 g, ProteinContent 5.4 g, SaturatedFatContent 1.3 g, SodiumContent 796 mg, SugarContent 11 g

SKINNY HOT GERMAN POTATO SALAD RECIPE - BETTYCROCKER.COM

Skinny Hot German Potato Salad Recipe - BettyCrocker.com image

66% less fat • 22% fewer calories • 57% less sodium than the original recipe. Cutting the bacon in half, along with a few other changes, slims down a classic.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 8

Number Of Ingredients 13

Ingredients

6 medium red potatoes, unpeeled
3 slices bacon
1 tablespoon olive or canola oil
3/4 cup chopped onions
1 tablespoon Gold Medal™ All-Purpose Flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/4 cup cider vinegar
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.

Nutrition Facts : Calories 170 , CarbohydrateContent 31 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 4 g, TransFatContent 0 g

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