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Thread: German Potato Salad

  1. #1
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    Does anyone have a really good recipe for German Potato Salad? It's Oktoberfest time, and I'd like to try a really good one. Thanks.

  2. #2
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    hot or cold?

  3. #3
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    Would like one also
    LC

  4. #4
    Super Member AlwaysQuilting's Avatar
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    there are several recipes at http://www.allrecipes.com and http://www.foodnetwork.com

  5. #5
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    German Potato Salad
    About 6-7 potatoes(not cooked too soft) sliced
    1/2 cup diced onion
    parsley to taste
    1 cup chopped celery
    8 slices bacon cut in small pieces and fried
    Remove bacon from pan, crumble,and add to other ingredients.
    To grease in pan add 1 Tablespoon flour,1/8 teas. pepper,2 oz. vinegar, 2 oz. sugar and 6 oz. water.
    Heat to boiling and pour over potato mixture. Can be eaten hot or cold. I prefer cold because the flavor goes through it.

  6. #6
    Senior Member Pickle's Avatar
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    YOU cannot go wrong with this recipe. It was from my mother in law years ago.

    4# salad potato's 3/4cups water
    place unpeeled potatoes & water in covered pan. bring to a boiling high heat.turn to low about 15 min. and turn off for .and let for 25min. Run cold water over potatoes and peel, cut thin and put in sauce

    3 slices bacon 4 green onions
    1/2 half cup sugar 3 Tabl. spoons flour
    2 tsp.salt 1/4 tsp pepper
    1 cup cider vinegar
    1 cup water

    Cut bacon in to small pieces brown and remove from drippings,add enough bacon fat to make 1/2 cup. Blend together sugar, flour, salt and pepper. Add to bacon fat, stir to make a paste add vinegar and water, boil 2 mins. stirring constantly.combine hot sauce,green onions ( cut up) over potatoes and let stand 3 hrs. before serving.
    I make this in my electric fry pan.
    If you use this and like it please let me know. this is what every one asks for when we have bring a dish to pass get togethers,

  7. #7
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    Hot.

  8. #8
    Power Poster blueangel's Avatar
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    Sounds good

  9. #9
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    We lived in Germany for a while. In southern (Bavaria) Germany and the potato salad that was served in the local restaurants and guesthouses was this type:

    Thin sliced cooked potatoes, (yukon gold or red worked best as russets fell apart too easily)
    Thinly sliced onion, (sweets such as Walla Walla sweets or Vidalia if they are in season)
    Optional:
    Crumbled cooked bacon or ham or sausage wurst

    Dressing: I haven't measured these ingredients in years so I am aproximating proportions for you. Adjust to taste

    Dressing:
    Start with 11/2 cup broth to 1/2 cup vinegar and 3 T oil

    Strong chicken broth or boullion (about 2 to 3 times as much broth as vinegar)
    Cider vinegar
    Vegetable oil (or extra light olive oil) It doesn't need much a few T or at most 1/4 cup
    Salt and Pepper, again to taste - I use lots
    Dry or fresh Parsley (I use lots)
    I've never used caraway in it but I suppose you could

    Pour the warm or even hot dressing over the sliced potatoes, onion and (meats) and let sit a while for the potatoes to absorb the dressing. They will absorb a fair amount. This can be served hot/warm or cold. If you use bacon fat for the oil you need to make it when you want to serve it or the fat will congeal and be unpleasant.

    This makes a potato salad that even those on many diets can eat as the oil can actually be left out.

  10. #10
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    My MIL makes a great potato salad. Don't know where she got the recipe but it's great with bratwurst.
    Boil potatoes and use 1 package of Seven Seas Italian dressing (make dressing in crucible as directed on package). Add 1 tsp sugar to dressing (shake to dissove) and pour over warm cubed potatoes. Chop up some chives or add some bacon for added flavor. Everyone loves this.

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