Recipe: Tasty Potato Salad (German)

Potato Salad (German). Place the potatoes into a pot, and fill with enough water to cover. Drain, and set aside to cool. It has tangy, fresh flavors and can be served cold or at room temperature.

Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into. American potato salad is usually mayonnaise-based, German potato salad, especially in Bavaria, is made with bacon drippings and vinegar dressing. You can cook Potato Salad (German) using 0 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Potato Salad (German)

What Americans typically think of as "German Potato Salad" (unpeeled red potatoes, lots of parsley, sometimes garlic, lots of sugar) is not actually found in that form in Germany. Traditional American potato salads use mayo as a base whereas German potato salads use vinegar and bacon drippings. Because American potato salads use mayo as a base, they are usually served cold. German potato salads, like this one, are served warm.

Potato Salad (German) step by step

1. Boil potatoes with skin on in large pot. Cover with enough water to just cover potatoes. Boil 30-40min or until tender. Fork should easily slide into potatoes..
2. Using hot-pads, drain water from potatoes and rinse with cold water in colander..
3. Peel potatoes when they are cool enough to handle and chop into mixing bowl.
4. Add remaining ingredients and gently mix well. Cover and refrigerate for several hours, overnight is best..

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor Unlike the cold, creamy mayo-dressed picnic staple, German potato salad is served warm with a bacon vinaigrette. It you've never made a dressing with bacon fat, you're. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly.

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