Best 10 Grandma Charlottes German Potato Salad Recipes

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Are you craving a classic German potato salad with a sweet and tangy dressing? Look no further than Grandma Charlotte's German Potato Salad, a recipe passed down through generations and perfected by our very own Oma Charlotte. This delightful salad is sure to become a family favorite, with its creamy mayonnaise-based dressing, tender potatoes, and crisp bacon. Get ready to embark on a culinary journey and discover the secrets behind Oma Charlotte's legendary potato salad recipe.

Here are our top 10 tried and tested recipes!

GRANDMA'S GERMAN POTATO SALAD RECIPE - (4.5/5)



Grandma's German Potato Salad Recipe - (4.5/5) image

Provided by kelsa94

Number Of Ingredients 9

3 cups potatoes
1 onion, chopped
5 slices bacon
1/4 cup white vinegar
2 tablespoons water
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh parsley

Steps:

  • Begin by preparing your vegetables. Peel the potatoes and dice them. Next, dice the onion and chop the parsley. Put the potatoes in a pot with enough water to cover them completely. Cook for about 10 minutes or until tender. Drain them and set them aside to cool down. Next you want to fry the bacon in a deep skilled. Allow to cook until brown and crispy on both sides and remove them from the pan. Set them aside with the potatoes. Next, you want to add the onions to the bacon grease and cook them until they are browned. Add the water, salt, pepper, vinegar, and sugar to the pan and bring to a boil. Now you can add the potatoes and the parsley. Crumble half of the bacon in the pan and continue heating for about 5 minutes. Take your salad and put it in a serving dish. Crumble the remaining bacon over the top and serve hot.

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

GRANDMA FLO'S GERMAN POTATO SALAD



Grandma Flo's German Potato Salad image

A wonderful German dish, that has been passed down from my grandmother to my mother and now to me. The trick to this recipe is not to stir the bacon & cream mixture, let it reduce in size and foam. This will cut the grease from the bacon into the cream and it will not separate later on.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 3h10m

Yield 1 large bowl, 8-12 serving(s)

Number Of Ingredients 7

5 lbs red potatoes
1 large onion, diced
1 cup vinegar
1 1/2 cups sugar
salt and pepper
3 lbs diced bacon, raw
1 pint half-and-half

Steps:

  • Cook potatoes until tender but not mushy.
  • Peel and dice into a large bowl.
  • Add the onion, vinegar, sugar, salt and pepper.
  • Mix together and set aside for one hour.
  • Brown the bacon until crisp, pour off half the grease.
  • Add the half & half, DO NOT STIR THIS, LET IF BOIL UNTIL ALL FOAMY.
  • When the bacon and half & half is all foamy pour over potato mixture and stir.
  • Serve this at room temperature or just a slight bit warm.
  • DO NOT HEAT TO THE BOILING POINT, YOU WILL BOIL THE VINEGAR OUT OF THE RECIPE.

GRANDMA VERA'S GERMAN POTATO SALAD RECIPE



Grandma Vera's German Potato Salad Recipe image

This recipe is on an old faded piece of paper from my mother-in-law who passed away a few years ago... This recipe is so darn good and easy that I am tired of looking it up so putting here for safe keeping...None of the others on recipezaar are quite the same.

Provided by CIndytc

Categories     Potato

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 cups potatoes, peeled and diced
1/2 lb bacon
1 cup onion, diced
2 tablespoons flour
1/2 cup water
1/2 cup cider vinegar
4 tablespoons sugar
1 teaspoon celery seed
salt and pepper

Steps:

  • Boil potatoes and drain, set aside to cool.
  • Fry bacon, reserve 4 Tbsp of the drippings.
  • Fry diced onion in drippings until soft.
  • Stir into the dripping the flour and stir well until brown.
  • Add to browned mixture your water, vinegar and sugar.
  • Stir fast so it does not lump up on you. It should get bubbly and thicken up.
  • Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
  • You can add sliced up green onions on top if you would like.
  • The sauce is easily doubled if you like it saucier.
  • * I use splenda instead of sugar and it works great.

Nutrition Facts : Calories 521.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 490.4, Carbohydrate 59.8, Fiber 5.7, Sugar 16.2, Protein 12

GRAMMY'S GERMAN POTATO SALAD



Grammy's German Potato Salad image

This is a different potato salad for those who don't want a mayonnaise-based recipe. My family has enjoyed this for many years, and it is easy to adapt by adding more spices that suit your family.

Provided by KFREESE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 8

8 white potatoes, peeled and cut into cubes
1 large onion, chopped
2 teaspoons white sugar
½ teaspoon dry mustard
½ teaspoon salt
¼ cup cider vinegar, divided
1 pinch ground black pepper
¼ cup vegetable oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
  • Put potatoes into a large bowl; add onion and stir.
  • Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
  • Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
  • Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 64.3 g, Fat 11.4 g, Fiber 8.1 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 254.9 mg, Sugar 5.6 g

GRAMMA BONITZ'S GERMAN POTATO SALAD



Gramma Bonitz's German Potato Salad image

Handed down to my mom, then to me, and I've handed it down to my kids already too. A GREAT potluck dish, kept warm in a crockpot, usually NO leftovers (boo hoo!).

Provided by Debber

Categories     Pork

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 11

8 -12 slices bacon
1 large onion, chopped
1 cup celery, sliced
4 -6 eggs
8 potatoes, skins on
6 -10 radishes, sliced (optional)
1/4 cup water
1/2 cup cider vinegar
1/4 cup brown sugar, packed
1 -2 tablespoon cornstarch
1/4 cup water

Steps:

  • Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
  • Fry onion and celery in reserved fat until onion is transparent.
  • While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
  • AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
  • Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
  • Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
  • Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
  • Return bacon to skillet with onion and celery pieces.
  • Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
  • Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
  • Pour sauce (bacon, onion, etc.) over vegetables in bowl.
  • Serve while warm or keep warm in a crockpot.
  • Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.

Nutrition Facts : Calories 347.1, Fat 12.9, SaturatedFat 4.2, Cholesterol 121.2, Sodium 251.1, Carbohydrate 47.6, Fiber 5.2, Sugar 9.6, Protein 10.3

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

GRANDMA GARSTANG'S GERMAN POTATO SALAD



Grandma Garstang's German Potato Salad image

Please make sure you have a working AED (automated external defibrillator) present before attempting to serve this recipe. Just sayin'. You will notice this recipe does not call for mayonnaise. Mayonnaise is a cheap, quick and dirty shortcut, not to mention it changes the way German potato salad is supposed to taste and how it is served. Mayo-based salads must be kept cold or the mayo will turn. Real German recipes are served warm, and the action of combining the ingredients in the correct order creates its own natural mayonnaise, right in the bowl, that won't go bad when it gets warm - er, cold - er, whatever. This recipe in not low-calorie. It's not supposed to be. It's supposed to be good, filling and the kind of food you have to eat when you're burning off 5,000 calories a day working the farm. We don't generally work the farm anymore, but the women in the Garstang family that ate this kind of food have lived to 95, 98, 103 and 94. One turned 75 this year and can still outrun you. So there.

Provided by jdennys

Categories     Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

5 lbs red potatoes
1 lb smoked bacon
1 large white onion
8 eggs
1 cup sugar
2 cups white vinegar
1/2 cup all-purpose flour

Steps:

  • Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning.
  • Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it.
  • While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside.
  • While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds.
  • Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain.
  • Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done.
  • While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover.
  • After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot.
  • Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.

Nutrition Facts : Calories 481.4, Fat 19.3, SaturatedFat 6.3, Cholesterol 165.6, Sodium 957.3, Carbohydrate 53, Fiber 3.6, Sugar 19.9, Protein 22.4

CHARLOTTE'S POTATO SALAD



Charlotte's Potato Salad image

This is my stepmother Charlotte's recipe. She is a fantastic cook, and a more fantastic lady. I have to admit that this is the first potato salad that I have really liked. It is very creamy and has an excellent taste. The varied colors also make for a nice presentation. Enjoy.

Provided by Mike McCartney

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs potatoes, peeled, cubed, and cooked
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup celery, finely chopped
2 eggs, hard boiled, and finely chopped
1 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon mustard
2 teaspoons sugar
1/2 teaspoon salt (to taste)

Steps:

  • Stir together mayo, lemon juice, mustard, sugar, and salt.
  • Stir in chopped vegetables and eggs.
  • Note-I use the food processor to chop the vegetables and eggs fine.
  • Add this mixture to the potatoes and chill.

Nutrition Facts : Calories 416.9, Fat 22.4, SaturatedFat 3.7, Cholesterol 121, Sodium 783, Carbohydrate 48.8, Fiber 4.5, Sugar 8.6, Protein 7.5

GRANDMA CHARLOTTE'S GERMAN POTATO SALAD



GRANDMA CHARLOTTE'S GERMAN POTATO SALAD image

Categories     Salad     Potato     Christmas

Yield 8 people

Number Of Ingredients 7

5 pounds small, waxy potatoes
1 small glass of Cornichons (gherkin)plus their juice
1 medium white onion
1 slice of dried meat (alternatively couple of slices of low fat bacon)
1 tablespoon of mustard
salt, pepper
100-150g Creme Fraiche

Steps:

  • Boil potatoes in its skin until they are "al dente", not too soft. Leave them to cool, peel and cut in slices. Chop onion and the meat (or bacon) and fry in some oil. Do not discard the fried oil. Chop Cornichons. Mix potatoes, Cornichons, onions and meat/bacon together with some of the fried oil (1 tablespoon). Add 1 tablespoon of mustard, some salt and pepper as well as the Creme Fraiche. Stir. In order to keep the salad moist and from drying out, add some of the Cornichon juice (Grandma says a shot of Cornichon water, never managed to give a more detailed info). Leave in a cool place over night. Another variety of the salad was without Creme Fraiche (as my uncle Tom doesn't like it), simply omit the Creme Fraiche and add a bit more oil. Most excellent with warm Wiener (our traditional Christmas dinner)

Tips:

  • Use waxy potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
  • Boil potatoes until tender but still firm: Overcooked potatoes will become mushy and fall apart in the salad.
  • Allow potatoes to cool completely before assembling the salad: This will help prevent the salad from becoming watery.
  • Use a light hand when dressing the salad: Too much dressing will weigh down the salad and make it soggy.
  • Season the salad to taste: Add more salt, pepper, or vinegar as desired.
  • Garnish the salad with fresh herbs: Fresh herbs, such as parsley, chives, or dill, add a pop of color and flavor to the salad.

Conclusion:

Grandma Charlotte's German Potato Salad is a classic dish that is perfect for potlucks, picnics, and summer gatherings. The combination of tender potatoes, tangy dressing, and fresh herbs makes this salad a crowd-pleaser. With a few simple tips, you can easily make this delicious salad at home.

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