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 always think of German Potato Salad as being served warm dressed using vinegar or vinegar/oil instead of mayo or mayo/mustard. The potatoes are sliced instead of cubed, and hard-cooked eggs would be optional. There are a lot of German Heritage recipes show-up at potlucks and Church Suppers around here, and German Potato Salad is a favorite. As usual, the recipes are as individual as the folks who make them :-). This is close to the recipe my German-Canadian mother used. I doubt she ever had, or used, fresh parsley. When my mother made "yellow potato salad", she made Mustard Sauce (a cooked dressing). -Grainlady Kartoffelsalat (Potato Salad) 5# potatoes 1/4 c. finely diced bacon 1/4 c. chopped onions 1 T. flour 2 t. salt 1-1/4 T. sugar 1/4 t. pepper 2/3 c. cider vinegar 1/3 c. water 1/2 t. celery seed 3 T. chopped parsley Cook the potatoes in their jackets until tender. Cool, peel and slice thinly. Fry out the bacon until crisp. Add the chopped onion and cook 1 minute. Blend in the flour, which has been sifted with sugar, salt and pepper. Stir in the vinegar and water. Cook 10-minutes, stirring well. Pour this over the sliced potatoes and add the celery seed and chopped parsley. Toss and serve warm.
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Or just leave them in their foil until they turn the color of my toe and throw them out. :) The toe is healing nicely, thank-you, and car #1 has finally gone to the dealership. Car #2 is still being fixed. I did get to do a couple of errands after the tow, and now my other ankle is complaining about taking up the balance duties of the opposite pinky. I should cook, but I think I'm playing hooky tomorrow. ;) I was out eating a romaine-free salad tonight, but did filch some fries from my companion, who never finishes them anyway. They were way too salty, but really good. Better than usual. The too salty was probably the improvement. ;) 2Many, no apologies! That's hysterical. Well the potatoe is hysterical. The quip is smile-worthy. All good. I've often seen a hand of ginger, but that's the first foot of potato I've seen! Sherry, that rock sounds as immovable as the bathtub! "Restaurant size" potatoes is what they're called. though, as you say, many restaurants serve larger ones. Two pounds though? Wow. I can't imagine wanting to bring home an uneaten half of a potato the way I would half a chicken serving or half a sandwich. And here I thought one pound potatoes were huge!
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2 pounds small russet potatoes ¼ cup dry white wine 1 tablespoon white-wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon white pepper ¼ cup olive oil 2 tablespoons finely chopped green onions 2 tablespoons finely chopped fresh parsley Ingredient Substitution Guide Nutritional Information Preparation Scrub the potatoes and drop them into a saucepan of enough boiling salted water to cover. Boil about 30 minutes, just until the potatoes are tender when pierced with a small knife. Drain. As soon as the potatoes are cool enough to handle, peel and cut them into 1/8-inch-thick slices. Place the potatoes in a large shallow serving dish. Pour the wine over the warm slices and toss very gently. Set aside until the potatoes have absorbed the wine. Meanwhile, use a small whisk to beat the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Add the oil by droplets and whisk until thickened. Whisk in the green onions. Pour the dressing over the potatoes and toss gently. Recheck seasoning and adjust if necessary. Sprinkle with the parsley.
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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

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party_music50

Marcy

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