german potato salad

Spring Potato Salad Recipe

red skinned

potatoes

white balsamic vinegar

extra virgin

olive oil

celery,

scallions (green onions)

parsley

hardcooked eggs, peeled and chopped

sea salt,

black pepper

Bringing together a set of usual barbecue flavors—tangy, smoky, and sweet—this is one salad worthy of a seat next to a stack of fatty brisket.

German Potato Salad Recipe

red potatoes,

kosher salt, divided

bacon,

yellow onion (about 1 small)

white vinegar

white sugar

Dijon mustard

parsley leaves

chives

Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.

While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan. 

Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.

Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.

Old Fashioned German Potato Salad is dressed with a dijon vinegar dressing and can be served either hot or cold.

Old Fashioned German Potato Salad

red potatoes (diced)

bacon (diced)

onion

sugar

dijon mustard

salt

pepper

Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.

Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.

Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.

Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.

Take your favorite German Potato Salad to the next level with this delicious LOADED version! Packed with crispy bacon, fresh green beans, bell pepper, and red onion, it&#x27;s everything you want in a potato salad... and the perfect side dish for any meal!

 

Loaded German Potato Salad

READ German Potato Salad

green beans,

bacon

bell pepper, chopped

red onion, minced

olive oil (optional)

salt (optional)

pepper (optional)

parsley,

Cook the bacon until crispy; chop or crumble....

Cook the bacon until crispy; chop or crumble. Set aside.

Bring 2 cups of water to a boil...

Bring 2 cups of water to a boil in a small saucepan. Add green beans and boil for 3 minutes, until tender-crisp. Drain and rinse with cold water.

Chop the bell pepper and red onion.

In a medium mixing bowl, combine German Potato Salad, green...

In a medium mixing bowl, combine German Potato Salad, green beans, bacon, bell pepper, and red onion.

Add olive oil, salt, and pepper (optional). Stir...

Add olive oil, salt, and pepper (optional). Stir to combine.

Transfer to a serving bowl; garnish with fresh...

Transfer to a serving bowl; garnish with fresh parsley as desired.

Made with creamy red or yellow potatoes, richly flavorful bacon, parsley that&#039;s brimming with freshness, vibrant red onions and a simple, yet perfectly tasty dressing.

German Potato Salad

lbs red potatoes (or Yukon gold potatoes (each

bacon, (chopped)

red onion

tsp minced garlic

chicken broth

apple cider vinegar

Tbsp dijon mustard

Salt and pepper

Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.

Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.

While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.

Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.

Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.

Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.

Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.

Recipe video above. This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They&#039;re then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!

kg / 2 lb baby red potatoes or other small waxy potatoes ((Note 1))

tsp salt

red onion (, sliced)

canola oil ((or grapeseed))

tbsp white sugar

green onions (, finely sliced)

dill (, finely chopped (sub parsley))

Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don&#039;t want to overcook them so they hold their shape).

Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼&quot; thick.

Cook potato:

Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden – about 3 minutes.

Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.

Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.

Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.

Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.

Check for salt: Taste and add more salt if you want (the bacon already should add enough).

Make salad:

Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.

Serve! I love it served warm, but it&#039;s also terrific at room temperature!

Assemble salad:

German potato salad with refreshing cucumber and a unique and delicious tart flavor.

German Potato Salad with Cucumber and Vinegar Dressing

russet potatoes (for smaller potatoes increase to about 9)

salt (for the boiling water)

cucumbers ((use regular cucumbers, not English/Hothouse cucumbers))

canola oil

black pepper (or add to taste)

come cucumber cucumber

Peel the potatoes and cut them into widthwise slices that are between 1/4 and 1/2 of an inch thick. 

In a large pot add water and salt.  Heat the pot on medium heat and bring the water to a boil.  

Boil the potatoes until they can be sliced with a knife (about 6 minutes). Be careful not to overcook them or they&#x27;ll be too soft. 

Drain the potatoes and let them cool.

For the Potatoes:

For the Cucumbers - Peel the cucumbers in 1/4 inch strips staggering the peels so that there is 1/4 inch peeled, and then 1/4 inch of skin showing. 

Cut the cucumbers in half widthwise (so that they&#039;re easier to hold on to when shredding them)

Into a medium size bowl, shred the cucumbers.  Save some of the skin, and shred for garnish.

To the bowl with the cucumber, add diced onion and stir.&nbsp; Set aside for a moment.

For the Dressing - In a small bowl, add canola oil and apple cider vinegar.  Whisk together and set aside.  

For the Potato Salad:

In a large bowl, add the cooked and cooled sliced potatoes, cucumbers and onion. 

Whisk the oil and vinegar again and add it to the potato mixture.  Add salt and pepper.

With a soft spatula, gently mix the ingredients together. 

Do a taste test and add more salt if needed (the salt really makes the taste &quot;pop&quot; so consider using more salt if you’re not tasting a tart flavor).  

For the Assembly:

Garnish with cut pieces of leftover cucumber skin, shredded cucumber and coarsely ground pepper (optional). 

This tastes best when served at room temperature. Store leftovers in the refrigerator.

Recipe adapted from a friend&#039;s (Heidi E.) recipe.

For Garnish:

https://embed.mediavine.com/videos/ywxw272lhddoyo0ypa5p

German potato salad made with shredded cucumber and a unique and delicious tart flavor.

German Potato Salad with Cucumber

Every potluck needs this German Potato Salad from Delish.com, no mayo needed.

lb. baby potatoes, halved

red onion, finely chopped

water

granulated sugar

Kosher salt

green onions, sliced

Love this recipe, I did add fresh dill.  It looked beautiful and amazing flavors. The fresh dill and vinegar filled my kitchen, reminded me of my grandmothers cooking. Thank you, this will be a favorite.

This was very, very good.  I doubled the sauce amount to suit our tastes, but otherwise I wouldn’t change a thing.

My go to potato salad recipe.  the first time I made it, I ate the WHOLE recipe by myself!!!

The recipe sounds great.  I want to know more about Goldflask’s Oma and the saluting of celery?  Salute as in like a Boy Scout?  Like the army?  Was the celery in her hand?  Did she leave the celery on the counter and verbally say “I salute thee?”  Did Oma like Manischewitz?

great German dish.... I double the sauce mixture for personal preference but you can agree the mixture taste great.

Just made it first time.  I need to read the post first (I never do).   Need to triple the sauce.   I added jalapeños in the sauce with onion and used arugula instead of green onions because I didn’t have any but I did have fresh arugula.

Didn't have any scallions so I sprinkled with finely shopped It parsley. Thinking of adding a few anchovies next time.

https://streaming.hearstdigitalstudios.com/3ae9c67d-1897-468f-9240-cc3446733057/video_rover_16x9_1080p_hd_1623792918_26175.mp4

Unlike the cold, creamy mayo-dressed picnic staple, German potato salad is served warm with a bacon vinaigrette. I repeat, bacon vinaigrette.

This German Potato Salad Outshines Every Mayo-Based Recipe

This authentic German potato salad comes from the Swabia region of southern Germany where it remains one of the most popular and most delicious of all potato salads!

Restaurant-style Schwäbischer Kartoffelsalat (Swabian Potato Salad)

water beef bouillon granules ((Vegans: use vegetable bouillon))

white pepper

mustard

neutral-tasting oil

Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.

Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.

After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

This no mayo potato salad with bacon is ready in just 30 minutes! It's a vinegar potato salad the whole family will love.

Potato Salad with Bacon

baby gold potatoes

salt, water

garlic,

sweet corn corn

red wine vinegar

sugar,

salt,

pepper,

To a large pot, add the potatoes, cover...

To a large pot, add the potatoes, cover with water, add 2 teaspoons salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.

To a large skillet, add the bacon and...

To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.

To the skillet with the bacon fat, add...

To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.

In the last minute of cooking, add the...

In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.

To a very large bowl, add the olive...

To a very large bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.

Halve or quarter the potatoes depending on their...

Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container – don’t pour it down the drain), corn, spinach, parsley, and toss well to combine.

Taste potato salad and make any necessary adjustments,...

Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.

Serve immediately if desired or cover and refrigerate...

Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

bacon (finely diced)

beef stock

Tbsp white vinegar

Tbsp vegetable oil

tsp sugar

¼ tsp black pepper (freshly ground)

Tbsp chopped parsley (or chives)

Boil potatoes

Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.

Make the dressing

Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).

Prep potatoes

Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)

Combine

Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

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Top 15 german potato salad recipes from across the web

The most viewed german potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Potato Salad Recipe

German Potato Salad Recipe

Old Fashioned German Potato Salad

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German Potato Salad with Cucumber a...

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Restaurant-style Schwäbischer Karto...

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German Potato Salad

Bavarian Potato Salad (Kartoffelsal...

Hot German Potato Salad Recipe

The most viewed german potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine