"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 03-23-2006, 09:25 AM   #1
Assistant Cook
 
Join Date: Feb 2006
Location: RICHMOND VA.
Posts: 37
Recipe For German Potato Salad ?

hey y'all .. i tried some hot german potato salad last night and it was very good.. anyone have an authentic recipe for this dish?
Thanks...

__________________

__________________
SOUTHERNCOOK1 is offline   Reply With Quote
Old 03-23-2006, 03:32 PM   #2
Senior Cook
 
Join Date: Mar 2006
Posts: 496
I don't know if it's "authentic" but it's awful tasty and he calls it German..

(Recipe shamelessly taken from Bobby Flay)

3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
__________________

__________________
Poppinfresh is offline   Reply With Quote
Old 03-24-2006, 07:59 AM   #3
Assistant Cook
 
Join Date: Feb 2006
Location: RICHMOND VA.
Posts: 37
Thanks Poppinfresh !
I fixed that recipe last night (except for using mustard seeds).. it was very good ...have you tried this recipe before?
Thanks again....
__________________
SOUTHERNCOOK1 is offline   Reply With Quote
Old 03-24-2006, 09:46 AM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Ruth's German Potato Salad

My friend Ruth is Czeck, and she makes fabulous German Potato Salad. This is her recipe, handed down from her mother.


Baked German Potato Salad


1 cup diced bacon
1 cup chopped celery
1 cup chopped onions
3 tbsp flour
1 tsp salt
1/2 tsp pepper
2/3 cup sugar (I use less)
2/3 cup cider vinegar
1-1/2 cups water
1/3 cup fresh chopped celery
2 tsp celery seed
2 quarts red potatoes, boiled, peeled (or not,)sliced 1/8 inch thick

Fry bacon, and save 1/4 cup grease. Add vegetable oil if necessary to make ¼ cup. Remove bacon and add onion and celery to oil.
Cook 3 minutes, add flour, salt and pepper and cook 2 min more. Then add
sugar, vinegar and water stir with whisk bring to a boil and cook 1 minute.
Add parsley, celery seed and reserved bacon and combine. Remove from heat.

Pre-heat oven to 375. Place potatoes in oiled 13x8x2 in casserole dish and pour dressing over all. Mix gently so potatoes don't break up. Bake 45
minutes, or until middle of casserole bubbles
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 03-24-2006, 09:57 AM   #5
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Curious

Whenever I taste someone else's German Potato Salad, the potatoes are very firm. When I fix the same thing, I prefer the potatoes to be fairly soft. Which one is correct? The restaurant and store deli both have potatoes that are 'chewable'! I am beginning to wonder if people don't know the difference or is that the way they are to be fixed? Eating a potato on firm side makes me feel like they are still raw. What are your thoughts?
__________________
In the Kitchen is offline   Reply With Quote
Old 03-24-2006, 10:19 AM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
It all depends on how you like it, Kitchen. Like you, I prefer my potatoes cooked
through, though not so much that they turn to mush. Ruth cooks her potatoes until soft, and so does my step-daughters German MIL.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 03-24-2006, 11:07 PM   #7
Senior Cook
 
Join Date: Mar 2006
Posts: 496
I like them to be firm enough to hold their shape as your handling them, mixing the other ingredients, scooping them to plate, sticking a fork through, etc...but I want them to essentially crumble when I bite down into em. I don't like them hard.
__________________
Poppinfresh is offline   Reply With Quote
Old 03-25-2006, 04:12 AM   #8
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
I still wonder about "the" german potatoe salad... I know sooo many varieties...
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 03-25-2006, 04:33 AM   #9
Master Chef
 
cara's Avatar
 
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
okay... but I have some...

650 g firm cooking potatoes
cook for about 30min, peel and cut into slices. Add
20g onions, mashed
some salt, some pepper, nutmeg
45ml fruit vinegar
130ml veggie brooth
90ml oil
1 t mustard

top the potatoes with the sauce, let rest for about 10min then mix carefully.
top with chopped chives

******************

cook the potatoes in the skin, peel and douse (?) with brooth with blanched onions in it..
season with salt and pepper. You may add roasted bacon.
if you like, serve warm, otherwise let rest over night and add the following day:
Miracel Whip & Joghurt
pickled cucumbers, chopped apples and sausages and cubed hard noiled eggs..

*******************

colored potatoe salad

3oo g cooked potaoes in the skin
2 pickeld cucumbers
1 apple
2 tomatoes
2 onions
2 bellpepper

cut into pieces and mix.

sauce
1 hardboiled egg (crush the eggyolk and add the cubed eggwhite to the salad)
1/2 T mustard
3 T Oil
1 T vinegar
salt and white pepper
1/4 t sugar

for the decoration:
1 hardboiled egg
1 tomatoe
parsley
__________________
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
cara is offline   Reply With Quote
Old 03-25-2006, 04:38 AM   #10
Senior Cook
 
Marishka_20's Avatar
 
Join Date: Oct 2005
Posts: 124
One of many recipes

I got this recipe out of my Better Homes and Gardens Cookbook.
German-Style Potato Salad:
1 1/4 pounds Red or White Potatos
4 slices Bacon
1/2 C chopped Onion(1 medium)
1 T All-Purpose Flour
1 T Sugar
1/2 Tsp Salt
1/2 Tsp Celery Seeds
1/2 Tsp Dry Mustard
1/8 to 1/4 Tsp Black Pepper
2/3 C Water
1/4 C Vinegar
Snipped Fresh Parsley(OPTIONAL)
In a medium saucepan place potatos and a small amount of water to cover and, if desired, 1/4 Tsp Salt. Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes or untill just tender.Drain well;cool slightly. Halve, peel, and cut potatos into 1/4-inch slices. Set aside.
For the dressing, in a large skillet cook bacon over medium heat till crisp. Remove bacon, reserving 2 T drippings in skillet. Drain bacon on paper towels.Crumble the bacon and set aside.
Add onion to the reserved drippings. Cook over medium heat till tender. Stir in the flour, sugar, the 1/2 Tsp salt, celery seed, dry mustard and pepper. Stir inthe 2/3 C water and vinegar. Cook and stir till thickened and bubbly. Gently stir in the potatoes and bacon. Cook stirring gently, for 1 to 2 minutes more till heated through. Transfer to a serving bowl. If desired, sprinkle with parsley. Makes 4-6 side-dish servings.
__________________

__________________
Marishka_20 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.