RECIPE FOR GERMAN POTATO SALAD WITH RED POTATOES RECIPES

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MASHED POTATO SALAD RECIPE | ALLRECIPES



Mashed Potato Salad Recipe | Allrecipes image

My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.

Provided by Linda

Categories     Red Potato Salad

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
½ cup mayonnaise
½ cup prepared mustard
½ cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped

Steps:

  • Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
  • Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 456.7 calories, CarbohydrateContent 56.8 g, CholesterolContent 25.6 mg, FatContent 23.6 g, FiberContent 6 g, ProteinContent 7.3 g, SaturatedFatContent 7.3 g, SodiumContent 420 mg, SugarContent 4.3 g

HOT GERMAN POTATO SALAD RECIPE | BOBBY FLAY | FOOD NETWORK



Hot German Potato Salad Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories     side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 10

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Steps:

  • Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  • Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

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