T & T German Potato salad

8 years ago

Must be week for asking for potato salad recipes. Does anyone have one for German potato salad they really like. I have been asked if I can bring two versions of potato salad to family gathering. The mayo based one i have covered. While I enjoy German potato salad I have never made it.
I have a two weeks or so to decide so i can do bit of experimenting but really have no idea how this particular version is made

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party_music50

8 years ago

last modified: 8 years ago

I use cider vinegar.

eta: I also use less bacon, no eggs, and like to finish with fresh chopped parsley.

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Comments (13)

party_music50
8 years ago
I like the old BHG recipe, but don't find it online. Very close to this one from Betty Crocker.
Marcy
8 years ago
I haven't had German potato salad since my Mom passed away. That recipe sounds really good! I think I'll try it tonight!
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I found it, Posted by hgl_gaylemarie (My Page) on Tue, Aug 3, 10 at 14:14 German Potato Salad 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
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Hmmmmm - that seems like alot of sugar to me. Here's my recipe: German Potato Salad 12 slices bacon 1/2 cup chopped onion 2 tablespoons flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoons salt 1 teaspoon celery seed 1/2 cup vinegar dash of pepper 6 cups sliced cooked potatoes 4 hard cooked eggs, sliced Cook bacon till crisp; drain and crumble, reserving 1/4 cup fat. Cook onion in fat till tender. Blend in flour, sugar, salt, celery seed, and dash pepper; add vinegar and 1 cup water; cook and stir till thickened and bubbly. Add bacon, potatoes and eggs; heat thoroughly, tossing occasionally. I've made this recipe for years.....its really tasty. Barb
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This is hgl gaylemarie's recipe: GERMAN POTATO SALAD (hgl Gayle Marie@KT) 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste 1.Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. 3.Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. 4.Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
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User
8 years ago
last modified: 8 years ago
This is one from my 1968 BH&G Cookbook. I also have a 1940 BH&G that has one called "Hot Potato Salad"

German Potato Salad

1/2 pound bacon (10 to 12 slices)

1/2 cup chopped onion

2 tablespoons all purpose flour

2 tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon celery seed

1/2 cup vinegar

6 cups sliced cooked potatoes

2 hard cooked eggs, sliced, optional

Parsley, pimiento, and bacon curls

Cook bacon until crisp; drain and crumble, reserving 1/4 cup fat. Cook onion in reserved fat until tender. Blend in flour, sugar, salt, celery seed, and a dash pepper; add vinegar and 1 cup water; cook and stir till thickened and bubbly. Add bacon, potatoes and eggs. heat thoroughly, tossing lightly. Garnish with parsley, pimiento, and bacon curls.
User
8 years ago
My German grandmother's is similar to the one Marcy posted. I think it has more bacon in it, though! I have "lightened" it over the years to use a healthy oil and then put real bacon bits in it. I've made it for 20 years for 100 guests for our Rotary Oktoberfest and also for our church's Oktoberfest. It reheats well and also does well in a crockpot. For the Rotary Oktoberfest, I would make it in the day and that night we'd put it on the grill to warm. I assume it would warm well in the oven -- covered in foil, of course. IMO, there is NO egg in German potato salad! LOL!
Marcy
8 years ago
Hi Martha! I wish I could take credit for that recipe since it sounds like what my Mom used to make, but it was posted by party_music rather than by me. I can't wait to try it!
User
8 years ago
Martha, maybe that is why the BHG recipe said eggs optional. I really couldn't see how you could fold the eggs in without breaking them up.
User
8 years ago
I want to try this, but I have a question. Is the vinegar used apple cider or white? Growing up I was taught the if not specified it was white. On a post the other day, they were saying exactly the opposite.
User
8 years ago
Thanks, party_music. I'm going to use your recipe. It looks like it makes less and there are only two of us. Except for the eggs, it looks like the same recipe as the one in BHG.
Louiseab
8 years ago
I’ve never heard of eggs used in a German potato salad. Don’t think I’d like it.
PRO
Lars/J. Robert Scott
8 years ago
I have a recipe for Russian Fingerling Potato Salad that might be similar to German Potato Salad, even though it is very different from what my German grandmother made. I'll try to post it when I get home. It is made with warm potatoes that are peeled after being slightly cooled, and then a dressing is added that is mainly warm chicken broth and Champagne vinegar and maybe some thyme and black pepper. It sounds very simple, but I like it a lot.

Anyway, you might want to compare German potato salad with Russian potato salad.
sleevendog (5a NY 6aNYC NL CA)
8 years ago
last modified: 8 years ago
This is the closest to mine and classic...and a short video. German potato salad

I use twice as much potato with that much bacon and green onion. And add fine diced celery, red pepper and poblano. A tbsp dry mustard and a pinch of hot pepper flake, paprika, chipotle powder....tbsp toasted pepitas
Lars
8 years ago
last modified: 8 years ago
Here's a Russian version:

RUSSIAN
BANANA FINGERLING POTATO SALAD(serves 4)

To Cook the Potatoes and prepare the Salad:
1 lb. Russian Banana Fingerling Potatoes (Yukon Gold Potatoes may be substituted)
Water to cover
Salt
Scrub potatoes and place in a medium pot.
Cover with cold water and add salt. Over medium heat, bring to a
simmer and cook until you can just pass a knife comfortably through a
potato. Remove from heat and strain.

1/4 cup Chicken Broth
2 tsp. Champagne Vinegar
1/2 tsp. Granulated Sugar
1/2 bunch Chopped Chives
Salt and freshly ground White Pepper

Combine broth, vinegar, sugar, chives and seasoning to taste. While stillwarm, rub (peel) skins from potatoes with the back of a pairingknife. (Not only is it easier to rub the skins while the potatoes are still warm, it is also important to combine the marinade or “dressing” with the potatoes while the potatoes are warm as they will better absorb the flavors). Pare and slice potatoes into 1/6 inch thick pieces. Place potatoes in a bowl and pour dressing over, stirring gently. Allow flavors and liquid to “draw” for at least ½ hour.

Note: This salad is best served at room temperature.

----------------

I don't remember where I got this recipe, but I've made it quite a few times.

T & T German Potato salad

party_music50

Comments (13)

party_music50

Marcy

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