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German Potato Salad Recipe

  • Ingredients: 38
  • Serves: 6

German potato salad with large boiling potatoes, , finely chopped onion, thinly sliced celery, sugar, all-purpose flour, celery seeds, dijon-style mustard, cider vinegar, hard-boiled large eggs, chopped, chopped dill pickles, thinly sliced scallion greens.

Ingredients

  • 3 lb. large boiling potatoes
  • 1/2 pound of lean bacon , cut crosswise into 1/2-inch pcs.
  • 1 cup finely chopped onion
  • 1 cup thinly sliced celery
  • 1 tbsp. sugar
  • 2 tbsps. all-purpose flour
  • 1 tsp. celery seeds
  • 1 tbsp. Dijon-style mustard
  • 6 tbsps. cider vinegar
  • 3 hard-boiled large eggs, chopped
  • 1/3 cup chopped dill pickles
  • 1/2 cup thinly sliced scallion greens

For the shell

For the filling

Whipped Cream

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Quarter the potatoes lengthwise and cut them crosswise into 1/2-inch pieces. In a vegetable steamer set over boiling water steam the potatoes, covered, for 10 to 15 minutes, or until they are tender, and transfer them to a large bowl.

    For this step you will need

  2. Step 2 In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it to paper towels to drain.
  3. Step 3 Pour off all but 4 tablespoons of the fat, to the skillet add the onion and the celery, and cook the mixture over moderately low heat, stirring, until the onion is softened.

    For this step you will need

  4. Step 4 Add the sugar, the flour, and the celery seeds, and cook the mixture, stirring, for 30 seconds. Stir in the mustard, the vinegar, and 1/2 cup water, bring the mixture to a boil, stirring, and simmer it for 2 minutes, or until it is thickened.

    For this step you will need

  5. Step 5 Season the dressing with salt and pepper, pour it over the potatoes, and stir in the eggs, the pickles, the bacon, and the scallion greens.

    For this step you will need

Nutrition information

Calories 420 Carbohydrates 47 g (16%)
Fat 20 g (31%) Protein 13 g (26%)
Saturated Fat 7 g (33%) Sodium 486 mg (20%)
Polyunsaturated Fat 2 g Fiber 6 g (24%)
Monounsaturated Fat 9 g Cholesterol 119 mg (40%)
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German Potato Salad Recipe

  • Ingredients: 38
  • Serves: 8

German potato salad with slices bacon, flour, chopped onion, vinegar, water, sugar, salt, ground black pepper, powdered dry mustard, crumbled whole rosemary leaves, quarts cooked diced potatoes, chopped fresh parsley.

Ingredients

  • 8 slices bacon
  • 3 tbsps. flour
  • 4 tsps. chopped onion
  • 2/3 cup vinegar
  • 2/3 cup water
  • 1/2 cup sugar
  • 4 tsps. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. powdered dry mustard
  • 1/2 tsp. crumbled whole rosemary leaves
  • 2 quarts cooked diced potatoes
  • 1/2 cup chopped fresh parsley

For the shell

For the filling

Whipped Cream

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan.

    For this step you will need

  2. Step 2 Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon.

    For this step you will need

Nutrition information

Calories 314 Carbohydrates 42 g (14%)
Fat 13 g (20%) Protein 7 g (14%)
Saturated Fat 4 g (22%) Sodium 1,424 mg (59%)
Polyunsaturated Fat 1 g Fiber 4 g (14%)
Monounsaturated Fat 6 g Cholesterol 20 mg (7%)
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German Potato Salad Recipe

  • Ingredients: 28
  • Serves: 8
  • Bake: 35 mins

German potato salad with potatoes (waxy variety, such as yukon gold, slices bacon, chicken broth, white wine vinegar, onions, diced, salt, or to taste, sugar, or to taste, ground white pepper, vegetable oil, mild brown mustard, 1/2 bunch chives, snipped. To make this german potato salad for 8 persons you will need 35 mins for baking.

Ingredients

Equipment

  • a 2-quart shallow gratin

Patties and pita:

Garlic Bread:

  • Special equipment: An instant-read thermometer

For the chorizo potatoes:

  • 1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 tbsps. olive oil
  • 1 lb. fresh Mexican chorizo, removed from casing

For the tacos:

Directions

  1. Step 1 Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.

    For this step you will need

  2. Step 2 While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp.

    For this step you will need

  3. Step 3 Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.

    For this step you will need

  4. Step 4 Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes.

    For this step you will need

Nutrition information

Calories 265 Carbohydrates 27 g (9%)
Fat 15 g (22%) Protein 7 g (13%)
Saturated Fat 3 g (15%) Sodium 570 mg (24%)
Polyunsaturated Fat 2 g Fiber 3 g (13%)
Monounsaturated Fat 8 g Cholesterol 12 mg (4%)
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German Potato Salad Recipe

  • Ingredients: 26
  • Serves: 4

German potato salad with slices bacon, water, sugar, medium-size cooked potatoes, diced, onions, diced, fresh parsley.

Ingredients

  • 4 slices bacon
  • 1/2 cup apple cider vinegar diluted with 1/4 cup water
  • 3 tablespoons to 1/4 cup sugar
  • 6 medium-size cooked potatoes, diced
  • 3 onions, diced
  • Fresh parsley

Yogurt sauce:

  • 1 cup plain full-fat or low-fat yogurt
  • 2 tbsps. fresh lemon juice
  • 2 tbsps. finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
  • Kosher salt

Patties and pita:

Garlic Bread:

  • Special equipment: An instant-read thermometer

For the chorizo potatoes:

  • 1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 tbsps. olive oil
  • 1 lb. fresh Mexican chorizo, removed from casing

For the tacos:

Directions

  1. Step 1 Boil diced potatoes in lightly salted water until fork-tender. Drain and set aside in a bowl. Cut bacon into small pieces and brown lightly in frying pan over medium heat.

    For this step you will need

  2. Step 2 Add onions and cook until bacon is browned and onions are golden, about 5 minutes. Mix 3 tablespoons sugar in diluted vinegar and taste; add more sugar if you like a sweeter dressing.

    For this step you will need

  3. Step 3 Add vinegar and sugar to pan and stir until liquid is heated. Add mixture to diced potatoes and toss gently.

    For this step you will need

  4. Step 4 Garnish with a few leaves of chopped parsley, if desired, and serve warm.
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