i'm looking for a non-traditional German Potato Salad recipe.?
A few years ago I had dinner at a well-known German restaurant. The salad course consisted of three small salads on one plate. I remember that one was a shredded carrot salad and one was a really delicious potato salad and don't remember the third. The German potato salads I'm used to are served warm and this was served cold. It didn't have a mayonaise base and wasn't sweet and bacon-y like the traditional German salad is. I have looked everywhere for a recipe for this delicious salad and can't seem to find it. Ideas? It tasted like it has dill pickles in it but was very simple in presentation and flavor. Thanks!
pı¨¨032013-11-09T04:03:30Z
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There are so many different potato salad recipes within Germany depending on the region, so it's hard to say which one you had. I also must say I've never eaten a "warm" potato salad in my whole life. I think mayonaise is mainly used in Northern Germany, whereas in the South it's more common to serve it with a vinegar-oil-dressing. The spices and herbs are optional depending on taste, they really vary from town to town, or from restaurant to restaurant or from family to family, there is no "universal" recipe. So if yours wasn't based on mayonaise you can try it with a vinegar-oil-dressing with some bouillon and refine it with dill, chives, parsley, finely sliced pickled cucumbers, onions or shallots, maybe a bit of mustard, salt, pepper etc. It's usually served at room temperature, but it's also delicious when it comes right out of the fridge.
Here are 2 recipes of a Bavarian and Swabian potato salad, but it's written in German: http://www.salate-rezepte.de/salatrezepte/bayerischer-kartoffelsalat.html http://www.kuechengoetter.de/rezepte/verschiedenes/Schwaebischer-Kartoffelsalat-2964676.html
It may be hard to believe. Everybody has an own, personal recipe for potato salad in Germany. They differ with the regions of the country. The warm bacon salad is typical only in the southern regions, usually it isn't sweet, though. I wonder how mayo can resist the heat. Further in the North you will hardly find any warm potato salad. It is all made of cold ingredients, and it doesn't get heated. The cooked potatoes must be completely cold for use. The bacon is left out, the taste is changing from salty to sweet and sour, and it's often spiced with parsley or dill. There can be chopped pickles, onions, and/or hardboiled eggs in addition. People make an own cold dressing of vinegar, oil, sugar, salt and pepper, perhaps also some mustard. At last, mayo from the shop can still be added, some people put a yolk into their dressing instead, some others don't like any of it.
Though it is so simple, Mom's own potato salad and wieners is still one of the most loved dinners on Christmas Eve, right before the gift-giving.
Ingredients * 3 cups diced peeled potatoes * 4 slices bacon * 1 small onion, diced * 1/4 cup white vinegar * 2 tablespoons water * 3 tablespoons white sugar * 1 teaspoon salt * 1/8 teaspoon ground black pepper * 1 tablespoon chopped fresh parsley Directions 1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. 2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. 3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
32 oz. shredded hash brown potatoes 1/2 cup chopped yellow onion 1/2 cup chopped green onion, plus extra for topping 1/4 cup diced celery 1/4 cup diced carrots (optional) 32 oz. chicken broth 1 cup water 1 1/2 tsp. Kosher Salt 1 tsp. ground pepper 3 tbs. all-purpose flour 1 cup Heavy Cream 2 cups shredded sharp cheddar cheese (plus extra for topping) 1/4 cup crisp bacon bits, crumbled 1/4 cup chopped fresh chives cracked pepper for topping (optional) sour cream for topping (optional)
Preparation
In a 3-4 quart crock pot add water, broth, onion, green onion, carrot, salt, pepper, and potatoes.Cook on low setting for 6-8 hours until potatoes are tender. Add flour to heavy cream and stir until smooth. Add cream mixture to crock pot and cook on high for 20-30 minutes or until mixture is thickened.
Add cheddar cheese and stir until melted. Cook on low for 10-15 minutes then turn to "keep warm" setting.
When ready to serve, sprinkle crumbled bacon, fresh chive, optional cracked pepper, and a little green onion over each bowl of soup and serve warm.