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
Easy Potato Salad
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How to Make Potato Salad with Carrots and Pineapple
This video will teach you how to make Potato Salad with Carrots and Pineapple. It is super easy and delicious. This is one of my favorite potato salad of all time.
The complete recipe and details can be found here
Potato Salad with Carrots and Pineapple ingredients:
3 pieces baking potato
2 pieces carrot
220 ml Lady's Choice Mayonnaise
20 ounces pineapple chunk
2 tablespoons onion,minced
1 tablespoon parsley, minced
¼ teaspoon ground black pepper
1 teaspoon granulated white sugar
6 cups water, for boiling
Salt to taste
Perfect Potato Salad - 3 Ways | Jamie Oliver
A good potato salad is key to a great bbq, picnic or buffet style lunch and Jamie has one to suit every taste with his Real Deal Potato Salad recipe. Keep it simple with a lemon and olive oil dressing, add some creaminess with yogurt and mustard or go the whole hog with crispy bacon bits and pan fried breadcrumbs. Soft, crunchy full of flavour and texture, this easy dish will wow your guests and make whatever you serve it with taste amazing.
Links from the video:
How to Griddle Veg |
Roast Potato 3 Ways |
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POTATO SALAD 3 Ways
Get 20% off your first purchase of any Munk Pack product. Click and use code BRIAN at checkout. I’m HOT on potato salad. It’s an often overlooked side with all the potential to be the star of the show. Today I’m making 3 versions that will make you look very VERY cool when you bring them to your next bbq.
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6.75qt LE CREUSET DUTCH OVEN:
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--RECIPE--
CLASSIC POTATO SALAD
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪Salt
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
▪Black pepper
Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.
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GERMAN STYLE POTATO SALAD
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪Salt
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt
Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.
Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.
Heat saute pan over med-low. Add chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.
Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.
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LOADED BAKED POTATO SALAD
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪Olive oil
▪Salt
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper
Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.
Heat saute pan over med-low. Add in chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.
Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.
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HOMEMADE MAYONNAISE
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
0:00 Intro
0:22 Classic American potato salad
1:21 Homemade mayonnaise
2:25 Finishing the classic
4:34 German style potato salad
5:20 Snack time with Munk Pack (ad)
6:22 Finishing the German style
9:03 Loaded baked potato salad
12:34 Let’s eat this thing
#potatosalad #potatosaladrecipe #potatorecipes
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POTATO SALAD with HAM and EGG - FILIPINO STYLE | EASY POTATO SALAD RECIPE
Potato Salad with Ham and Egg - Filipino Style | Easy Potato Salad Recipe
Creamy Potato Salad
INGREDIENTS:
3 large potatoes
1 carrot
2 eggs
1/3 cup sliced ham
100 g pineapple
3 stalks celery
1 white onion
220 ml mayonnaise
1 tsp ground black pepper
1 tsp salt
1 tbsp sugar
PROCEDURES
1. In a large pot of salted water, add potatoes (peeled) and eggs then bring to a boil. Cook potatoes for 15-20 minutes and cook egg for 10 minutes. When the water is boiling add carrot (peeled) then cook for 5 minutes.
2. Remove the carrot and put in a cold water (to stop the cooking process-blanching), do the same with eggs and potatoes, then drain.
3. In a pan, add butter, cook ham for 1 minute then keep aside.
4. Cut potatoes and carrot into small cubes and mash the eggs.
5. Chop celery and onion, set aside.
6. In a large bowl, combine mayonnaise, sugar, salt, pepper, mashed egg, onion, celery, pineapple, and carrot, combine well then add potatoes. Mix together well and refrigerate until chilled.
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