GERMAN POTATO SALAD RECIPE: HOW TO MAKE IT
I'd always loved my grandmother's German potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.
Nutrition Facts : Calories 119 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 399mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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
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
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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Reviews 5
Total Time 1 hours
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Reviews 4.4
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Reviews 4
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