GERMAN POTATO SALAD with a warm bacon vinegar Dijon dressing!
German potato salad is a no-mayo, vinegar-based potato salad that's traditionally served warm. Baby red potatoes are gently tossed with a tangy, and savory bacon Dijon dressing that's seriously amazing. It's perfect for potlucks, parties, barbecues, and of course, Oktoberfest!
Whenever I want to switch up my classic potato salad routine— this authentic German potato salad with a tangy sweet dressing is a wonderful alternative. It's perfect for when you'd like a vinegar-based, no-mayo potato salad, but with extra oomph. And that's all thanks to the deliciously warm bacon vinaigrette, similar to the bacon Dijon dressing in my favorite sautéed carrots recipe.
I first enjoyed German potato salad (many times over) when I lived in Heidelberg, Germany in college, and I've been a fan ever since. Traditionally, this meat and potatoes recipe combines baby red potatoes with ham or speck (German bacon) and it's served warm. But I think it's equally tasty served cold for potlucks and summer cookouts!
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► TIMESTAMPS:
00:00 Intro
00:46 Prep the onion, parsley, and garlic
01:42 Slice the bacon
02:00 Boil the potatoes and cook the bacon
03:00 Saute the onions and whisk together the dressing
04:30 Slice the potatoes while still warm
05:35 Toss together the potatoes, bacon, parsley, and dressing before serving
06:27 Taste test
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The Only Potato Salad Recipe You'll Ever Need
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Potato Salad Recipe | Sorted Food
This is the side dish you need at any BBQ. A party just wouldn't be right without it! Check out the full recipe in the link below.
Potato Salad recipe:
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Potato Salad
This creamy and crunchy potato salad recipe is loaded with eggs, apple, celery, and fresh herbs all combined with a creamy zesty dressing. Packed with flavor and the perfect side dish for your next picnic, barbecue, or family dinner.
Recipe:
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Creamy Dill Potato Salad (perfect for BBQs)
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⭐️ Dill potato salad is creamy, tangy, and crunchy; excellent to make ahead for BBQs, cookouts, picnics, and potlucks, or to enjoy as a delicious side dish for an everyday dinner.
The dressing is the star here. Fresh dill is stirred into a creamy mayonnaise and yogurt dressing, making you savor every bite of this comforting summer salad.
⭐️ Ingredients
2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks
2 ribs celery thinly sliced
1 cup (120 grams) radishes thinly sliced
1 red onion chopped
½ cup (60 grams) pickles
DRESSING
3 tablespoons fresh dill finely chopped
½ cup (125 grams) vegan mayo or regular mayo
½ cup (125 grams) Greek yogurt or non-dairy yogurt
3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes
1 tablespoon (15 grams) mustard
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika optional, for garnish
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
A German Food Classic! How To Make Delicious German Potato Salad | German Food Made Easy
Where would the Germans be without their potatoes? German potato salad is in season all year round - it’s a staple at every party and in summer at every barbecue - there’s even a potato salad at Christmas. However, there is a difference of opinion about the ingredients - in the south of Germany, potato salad with broth is preferred, but in the north: mayonnaise. But Max Merrill’s grandmother has another trick for a particularly tasty salad variation - gherkin water. Find out in the video why it’s the perfect way to prepare a potato salad.
Potato salad recipe:
Ingredients
800g waxy potatoes / 800g festkochende Kartoffeln
3 gherkins + gherkin water / 3 Gewürzgurken + Gurkenwasser
1 apple / 1 Apfel
1 white onion / 1 weiße Zwiebel
175g mayonnaise / 175g Mayonnaise
1 teaspoon mustard / 1 TL Senf
Chive / Schnittlauch
Parsely / Petersilie
Method
Cook unpeeled potatoes until a knife easily slides through through. Then rinse with cold water, peel, then slice into bite sized chunks. Let them rest in gherkin water, along with the thinly sliced apple and the chopped gherkins for around 10 minutes. The gherkin water will prevent the potato from becoming too mushy and soaking up the mayonnaise. It also adds a subtle flavour, as well as taking some of the sweetness from the apple and preventing it from browning. Pour off the gherkin water and keep it in order to adjust the consistency of the potato salad later. Add the chopped onion, chopped chive, mustard, and mayonnaise and mix thoroughly. Add salt and pepper to taste and garnish with parsley. The longer the potato salad rests, the better it will taste so allow it to rest for at least half an hour. The remaining gherkin water can be used to thin out the mayonnaise if desired.
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