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kitchy

German Potato Salad

14 posts in this topic

Anybody have a good recipe for German Potato Salad?

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I dont have an exact recipe but I make a german type tater salad often.

Cook your taters to desired doneness

then I add finely chopped onion, red pepper chunks left big enough for people to avoid, and black olives - halfs or small whole ones.

Then I make a simple dressing with olive oil, dijon mustard, redwine vinegar, lemon juice, and salt n pepper.

Wish I hade measurements but this is one I just wing. Oh I also add some cajun seasoning and parsely. I like it equally well warm or chilled.

A simple non mayo salad...

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Thanks DC. BTW, I just made a batch of your crunchy pickles. They need to sit one more day and I'll give them a try.

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My wife thinks the version that comes in a can from Cub is pretty good.

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kitchy, I believe I may be able to help you out. This is a favorite in my household. Came from my very 'German Great-Grandma' German Potato Salad: Boil enough potatoes to make 2 full qts of sliced potatoes. Brown 6- 1/4" thick slices of diced bacon and drain, but save the grease! Now cook in a large pot: 1 1/4 cups of water, 1/2 cup granulated white sugar, 2/3 cup vinegar, 2 tsp salt, dash black pepper, 2 Tbsp cornstarch (made into a paste with a little water), 1 chopped onion, 1 1/2- 2 Tbsp butter, and 2 Tbsp of the saved bacon grease. When this mixture is 'thick and glossy' pour it over the sliced boiled potatoes and let stand for at least 1 hour before serving. Keeping it warm during this time. The longer it sets, the more flavor will absorb into the potatoes. It gets even better with age (to a point grin)! Phred52

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Thanks Phred. I know it's got to be good with all that delicious bacon (worlds most perfect food) in it. I will give it a try. I'm assuming red potatos are the way to go? I just picked some from my garden that should work great.

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Kitchy, I normally do use reds, B-size if available, but I'm sure just about any other 'tater will work as well. Good Luck, I hope you enjoy it as much as we do here. Phred52

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Do you leave the skins on or do you peel? Any problem with slicing potatos and then boiling them? Or do you think I need to boil first, then slice?

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Phred, I made the salad today. It was wonderful. Thanks for the recipe.

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Kitchy, Sorry I didn't get back at ya earlier. As far as the peels, In the German Po salad, Granny always peeled them, Her American Po salad, she did both ways. I always peel them, boil then slice. I don't see why it would hurt to peel, slice then boil as they'll cook quicker. Humm, I may need to try it, What could I lose??!! I'm glad to hear the recipe was a hit! I come from a community where "you can't swing a dead cat" without hitting someone that's got a bunch of German in them! gringringrin Though the eatin's always good!! Phred52

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I believe you will find the potatoes will have a grainy, mushy texture if you slice them before hand. They would tend to absorb too much water in the cooking process, due to a larger surface area in contact with the cooking water. A rough chop on the potatoes would work however to reduce the cooking time, and you wouldn't have to mess with them after they were cooked either.

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Thanks Swimbait2009, That makes sense, now I don't need to try it and end up wasting a batch of 'taters. Phred52

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Great recipe, One suggestion would be to cook them in the peels and then cool over night. Then peel and slice them the next day. The potatoes will will not get mushy at all.

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