German Potato Salad | A perfect Easter side dish
German potato salad isn’t the traditional creamy potato salad that most think about. But this herb-heavy potato dish is mixed with cooked onion and celery and topped with an apple cider vinegar dressing. It’s the marriage of both sweet and sour and is light enough for a new season but hearty enough to be super filling. It’s a great recipe to try for something new!
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INGREDIENTS
For the potatoes:
- 3 lb yellow potatoes (new or larger baking potatoes)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the vinaigrette:
- 1/2 lb bacon
- 3 tbsp bacon grease
- 1 medium onion, diced
- 1 cup diced celery
- 1/2 tsp black pepper
- 2/3 cup apple cider vinegar
- 1/4 cup honey
- 1/2 cup chopped parsley
- 2 tbsp chopped dill
- 2 tbsp chopped tarragon
INSTRUCTIONS
For the potatoes:
- Preheat oven to 425°F.
- Scrub and wash potatoes and allow to air dry. Cut the potatoes into bite-size pieces, approximately 1/2-inch in size, and place them on two large baking sheets. Drizzle with olive oil, salt, and pepper.
- Roast in the preheated oven until a knife inserted into the potato pieces meets no resistance and the outside is browned and crisp, 18-25 minutes. Once the potatoes are roasted, remove them from the oven and set them aside. While roasting, prepare the vinaigrette.
For the vinaigrette:
- Heat a large skillet over medium heat. Cook the bacon until crisp and browned, 5-8 minutes. Remove the bacon and set it on a towel-lined dish. Pour off the bacon grease and wipe any debris out of the skillet. Add back bacon grease to the skillet and return the skillet to medium heat.
- Add the onion and celery to the hot grease. Sauté until the onion is golden and the celery has softened slightly, 4-6 minutes.
- Add the black pepper, apple cider vinegar, and honey. Simmer and let reduce slightly, 3-5 minutes.
- Add the roasted potatoes to a large bowl. Pour the vinaigrette over the roasted potatoes while the vinaigrette and potatoes are warm to allow the flavor to soak into the potatoes. Add the prepared bacon, chopped parsley, dill, and tarragon. Stir and taste, seasoning for salt and pepper.
#sidedish #Easter #recipe #roasting #potatoes
German Potato Salad
This is a warm potato salad - German style! Hot slices of potato are tossed in a warm tangy-sweet Bacon Vinaigrette so they absorb the flavour, then littered with crispy golden bacon bits and hit with freshness from dill and green onion. It's just an excellent combination of flavours, and quite possibly my all time favourite potato salad!
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How to Make German Potato Salad | Get Cookin’ | Allrecipes.com
Featuring buttery tender potatoes and crispy bacon tossed in a tangy vinaigrette, German potato salad is a next-level side dish that differs quite a bit from its American counterpart. Put the mayo aside for this recipe and opt for a unique gravy-meets-salad-dressing that sets this dish apart from the rest. With a few simple ingredients, German potato salad delivers a burst of flavor that will be a hit at every summer picnic and barbecue. Plus, it can be served at any temperature, so no need to haul the cooler around!
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#Recipe #Cooking #PotatoSalad #Potato #Food #Allrecipes
0:00 Introduction
0:06 Prep Potatoes
0:53 Cook Bacon
1:27 Make Vinaigrette
2:11 Combine Ingredients
2:52 Taste Test
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How to Make German Potato Salad | Get Cookin’ | Allrecipes.com
Warm German Potato Salad | Potato Salad Recipes | Catherine's Plates
German Potato Salad has a warm dressing with no mayonnaise base. So delicious. Check my version of Warm German Potato Salad.
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AMAZING German Potato Salad: The Ultimate Potato Salad Recipe
Check out one of my favorite side dishes; german potato salad with bacon! This is my take on a traditional German potato salad, and this delicious warm German potato salad is a amazing and easy side dish for any cookout. Please add this tutorial on how to make German potato salad this to your list of gluten free potato recipes too!
INGREDIENTS
• 4-5 russet potatoes, peeled, cut into 1 ½ inch cubes
• 1 medium onion, cut into long strips
• 5-10 cloves of garlic, minced
• 1 lb bacon, cut into ½ inch pieces
• 4 tbsp olive oil
• 1 tbsp Chef Ange Base Seasoning -
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp whole grain mustard
• Salt & fresh ground black pepper
• 2 tbsp honey
• scallion greens, thinly slice (for garnish)
• fresh parsley, finely chopped (for garnish)
DIRECTIONS
1. Preheat oven to 375F with convection setting on. (385-395F if no convection setting available)
2. Soak cut peeled and cut potatoes in a bowl of cold water for 10-20 minutes to remove excess starch. Drain and rinse.
3. In a large bowl, season potatoes with olive oil, Chef Ange Base Seasoning - smoked paprika, Italian seasoning. Mix to evenly coat and spread evenly on a baking sheet. Bake in preheated oven for 20-25 minutes.
4. While potatoes are in oven, heat a large frying pan over medium heat and add bacon pieces. Cook until bacon is brown and crispy and remove with a slotted spoon, keeping rendered bacon fat in pan. Set crispy bacon aside.
5. Add onion to pan with bacon fat and cook for 5-7 minutes or until soft and beginning to brown, Add garlic and cook for 1-2 minutes or until garlic is fragrant.
6. Add apple cider vinegar, Dijon mustard, Worcestershire sauce, whole grain mustard, honey, salt & pepper. Cook for 1-2 minutes for flavors to come together and remove from heat and set aside.
7. Remove potatoes from oven, carefully toss with a spatula and return to oven for another 20-25 minutes or until golden brown. Remove from oven and let cool for 5 minutes.
8. In a large bowl, mix crispy potatoes, onion mixture, most of the crispy bacon pieces (reserve some for garnish), and a pinch of fresh chopped parsley. Mix to coat and transfer to serving bowl.
9. Garnish with another pinch of fresh chopped parsley, the rest of the crispy bacon, and thinly sliced scallion greens.
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Making Homemade Potato Salad 2 Ways » Southern Style and German
Potato salad is a delicious side dish consisting of cooked potatoes, vegetables, and a dressing. No matter where you are in the world, every country has its own version of potato salad and even then, there are several variations of that specific rendition. Potato salad in America is most associated with the South which is mayonnaise and mustard-based.
Southern-Style potato salad has some discrepancies as well. To add sugar or not, to use relish or not, what potato should be used. My professional recommendation is to make and eat it the way you and your family enjoy it the most. With that being said, if you want the real deal, then this is it.
German potato salad, better known as Schwabischer Kartoffelsalat in Germany, is a vinegar-based salad consisting of cooked potatoes, onions, and crisp bacon. This tasty side dish can be served hot or cold, and both ways are delicious.
Classically German speck, which is their version of cured bacon, would be used but thick-cut bacon is most commonly used here in the United States. In addition, there are several traditional recipes that do not use any meat at all, instead, they would serve this up alongside a schnitzel.
Southern Potato Salad Recipe:
• 3 pounds peeled and thinly sliced russet potatoes
• ½ peeled small diced red onion
• 2 medium diced celery stalks
• ½ cup finely minced bread and butter pickles
• 6 small diced hard-boiled eggs
• 3/4 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 teaspoons sugar
• ½ teaspoon paprika
• salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook time: 6 minutes
Procedures:
1. Add the potatoes to a large pot of boiling salted water and cook for 6 minutes or just until tender.
2. Immediately remove them from the boiling water and transfer them to a large bowl of ice water to chill them quickly.
3. Once cool, strain them and set them aside.
4. Take about 1/3 to ½ of the potatoes, add them to a large bowl, and roughly mash them using a hand masher.
5. Add the remaining potatoes along with the rest of the ingredients and using a rubber spatula fold everything together until it is very well combined.
6. Garnish with optional extra paprika and thinly sliced green onions and serve.
Make-Ahead: You can make this up to 1 day ahead of time. In addition, it would be best not to dress the potato salad until ready to serve.
How to Store: Cover and keep cool in the refrigerator for up to 4 days. This recipe will not freeze well.
The potatoes should be peeled and cut before boiling them.
Feel free to add or subtract the amount of mustard or mayonnaise to your liking.
Yukon gold, red bliss, or russet potatoes will work great for this recipe.
You can absolutely make this without celery.
If you do not have a red onion, a yellow, sweet, or white onion will do.
Use my hard-boiled egg recipe for perfect results.
My bread and butter pickle recipe makes for an excellent relish
The boiling water should be as salty as the ocean.
German Potato Salad Recipe:
• 3 pounds of sliced Yukon gold potatoes, about ¾” thick
• 1 peeled and medium diced yellow onion
• 6 thinly sliced strips thick-cut bacon
• ¾ cup beef stock
• 1/3 cup white wine vinegar
• 2 tablespoons finely minced fresh parsley
• salt and pepper to taste
Serves 12
Prep time: 10 minutes
Cook time: 20 minutes
Procedures:
1. Add the potatoes to a large pot of boiling salted water and cook for 4 minutes or just until tender.
2. Remove them from the water and strain them in a colander and hold them there until ready to use.
3. Next, add the bacon to a large frying pan or shallow rondeau pot over medium-high heat and cook for 4-6 minutes or until crisp and browned. Set the bacon aside.
4. Turn the heat to high and add in the strained potatoes and onions and cook for 4-6 minutes or until lightly browned. Stir every minute using a spoon or spatula.
5. Pour in the beef stock, vinegar, ¾ crisp bacon, salt, pepper, and parsley and mix until combined.
6. Serve with remaining ¼ of the crisp cooked bacon and additional chopped parsley.
Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Reheat: Place the desired amount in a small pan or pot and heat over low heat until warm. You can also heat in the microwave until warm.
How to Store: Cover and place in the refrigerator for up to 4 days. You can freeze this recipe, although you will lose moisture and flavor, for up to 3 months, covered.
This potato salad will actually taste better the next day after to infuse the flavors while in the refrigerator.
German potato salad can be served hot or cold.
This dish will go well with Pork, Sausage, Schnitzels, or at your next backyard BBQ get-together.
You can substitute the Yukon potatoes for russet or red bliss potatoes.
Feel free to substitute the beef stock for vegetable stock.
Make sure the strained potatoes have little to no water on them before frying in the bacon fat.