Best 11 Midwest Livings German Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a classic German potato salad recipe with a midwestern twist, you're in the right place! This beloved side dish is often served at picnics, potlucks, and barbecues, and it's sure to be a hit with your friends and family. The key to this recipe is using a combination of Yukon Gold and red potatoes, which creates a creamy and flavorful base for the salad. With the addition of bacon, onion, and celery, this potato salad is packed with flavor and texture. The finishing touch is a tangy dressing made with mayonnaise, vinegar, and mustard, which brings all the ingredients together. So, grab your apron and get ready to make a delicious and authentic midwest livings german potato salad!

Check out the recipes below so you can choose the best recipe for yourself!

BAVARIAN-STYLE POTATO SALAD



Bavarian-Style Potato Salad image

Serve this tangy vinegar-based potato salad with bratwurst and sauerkraut for a meal worthy of a German beer garden.

Provided by Midwest Living

Categories     Food

Time 40m

Yield 4 cups

Number Of Ingredients 12

1 ½ pounds Yukon Gold potatoes, well scrubbed
¼ cup white wine vinegar
¾ teaspoon kosher salt
½ teaspoon ground black pepper
4 slices bacon, cut into 1/4-inch pieces
½ cup chopped red onion
¼ cup chicken broth
2 tablespoons vegetable oil
1 teaspoon sugar
¾ teaspoon dried dillweed
½ teaspoon celery seeds
2 tablespoons snipped fresh dill or fresh flat-leaf Italian parsley

Steps:

  • In a large saucepan, cover potatoes in lightly salted water. Bring to boil. Reduce heat and simmer, covered, for 20 to 25 minutes or just until tender; drain well. Rinse with cold water; cool slightly. Halve and cut potatoes into 1/4-inch-thick slices; place in a large bowl. Drizzle warm potatoes with vinegar and season with the salt and pepper. Set aside.
  • For dressing: In a large skillet, cook bacon over medium heat until crisp. Remove skillet from heat. Add onion, broth, oil, sugar, dillweed and celery seeds to bacon and drippings; stir well to combine. Pour dressing over potatoes; gently toss to coat. Sprinkle with fresh dill. Serve at room temperature or chilled.

Nutrition Facts : Calories 248 calories, Carbohydrate 20 g, Cholesterol 17 mg, Fat 16 g, Protein 5 g, SaturatedFat 4 g, Sodium 513 mg, Sugar 3 g

MIDWEST LIVING'S GERMAN POTATO SALAD



Midwest Living's German Potato Salad image

This is a simple and tasty German potato salad recipe from Midwest Living Jan/Feb 2009 issue. The prep time includes cooling.

Provided by Queen Dana

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs potatoes (medium red or white)
1 medium onion, chopped
4 slices stonie's bacon or 4 slices other bacon, cut into 1/4-inch pieces
1/4 cup sugar
3/4 teaspoon cornstarch
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/3 cup water
1/4 cup vinegar
celery seed (optional)

Steps:

  • Scrub the potatoes. In a large saucepan, place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender; drain well. Cool slightly. If you like, peel. Halve and cut potatoes into 1/4-inch slices. Set aside.
  • For dressing: In a large skillet, cook onion and bacon over medium heat until bacon is crisp and onion is tender. Stir in sugar, cornstarch, salt, 1/2 teaspoon celery seeds, dry mustard and black pepper; combine well. Stir in water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
  • Transfer to a serving bowl and serve warm. If you like, sprinkle with additional celery seeds.

Nutrition Facts : Calories 201.8, Fat 7, SaturatedFat 2.3, Cholesterol 10.3, Sodium 424.7, Carbohydrate 30.6, Fiber 2.8, Sugar 10, Protein 4.3

GERMAN POTATO SALAD



German Potato Salad image

Provided by Molly Yeh

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds Yukon gold potatoes, skin on, chopped into 1/2- to 3/4-inch pieces
Kosher salt
8 ounces thick-cut bacon, or more if you're really feeling bacony
2 large shallots, finely chopped
1 cup low-sodium chicken stock
1/2 cup white vinegar (or apple cider vinegar)
2 tablespoons pickle brine
2 tablespoons grainy mustard
1 1/2 tablespoons sugar
8 scallions, finely chopped
1/2 bunch fresh parsley, finely chopped
Freshly ground black pepper

Steps:

  • Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
  • Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
  • Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
  • Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.

MUSTARDY GERMAN POTATO SALAD



Mustardy German Potato Salad image

Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 6

Kosher salt and freshly ground pepper
1 1/2 pounds small new potatoes, scrubbed
3 slices bacon, thinly sliced crosswise
1 small red onion, halved and thinly sliced
4 tablespoons white-wine vinegar
3 tablespoons whole-grain Dijon mustard

Steps:

  • In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. Add potatoes. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Drain; cool slightly, and halve.
  • In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; add 3 tablespoons vinegar and mustard.
  • Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.

Nutrition Facts : Calories 179 g, Fat 2 g, Fiber 4 g, Protein 8 g

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories     Salad     Potato Salad Recipes     No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
  • Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

EASY GERMAN STYLE POTATO SALAD



Easy German Style Potato Salad image

This is the easy way out for potato salad, when you're not in the mood to cut up potatoes. This was demonstrated at the Southern Living Cooking Show in Orlando a few years ago.

Provided by FLKeysJen

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 1/2-4 cups frozen potatoes, such as Ore-Ida cottage fries (found in the frozen section next to tater tots) or 3 1/2-4 cups waffle-shaped French fries (found in the frozen section next to tater tots)
1/2 cup cold water
6 slices bacon, minced
1/2 cup celery, chopped
1/2 cup red onion, chopped
2 tablespoons flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
2/3 cup water
1/3 cup tarragon vinegar or 1/3 cup apple cider vinegar
2 hard-cooked eggs
paprika, to garnish

Steps:

  • Place frozen potatoes and cold water in covered skillet; cook over medium heat for 8-10 minutes or until fork-tender; drain.
  • Meanwhile, in skillet, cook bacon until softened; add celery and onion and cook until bacon is crisp and celery golden. Remove from skillet and drain on paper towels.
  • Spoon off excess fat, reserving 2 T bacon drippings in skillet; blend in flour,sugar,salt and celery seed. Add water and vinegar; cook while stirring until smooth and thickened.
  • Add bacon and celery. Gently fold this mixture into the hot, well-drained potatoes. Turn into a 1.5 quart bowl. Garnish with hard-cooked egg slices and sprinkle with paprika.

Nutrition Facts : Calories 226.1, Fat 12.2, SaturatedFat 4, Cholesterol 86.1, Sodium 804.5, Carbohydrate 22.4, Fiber 2.3, Sugar 4.8, Protein 7

GERMAN POTATO SALAD



German Potato Salad image

Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 6

8 ounces bacon
Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup diced red onion
2 tablespoons apple cider vinegar
1/4 cup chopped fresh dill

Steps:

  • Cook chopped bacon, reserving fat.
  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
  • In a large bowl, combine bacon and fat, red onion, vinegar, and dill. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 231 g, Fat 6 g, Fiber 4 g, Protein 9 g, SaturatedFat 2 g

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

TRADITIONAL GERMAN POTATO SALAD



Traditional German Potato Salad image

While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 8 to 10

Number Of Ingredients 8

4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
  • While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
  • Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
  • Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

TEST KITCHEN'S FAVORITE GERMAN POTATO SALAD



Test Kitchen's Favorite German Potato Salad image

Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds scrubbed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons melted butter
2 tablespoons extra-virgin olive oil
3 tablespoons apple-cider vinegar
1 cup crumbled cooked bacon (from 8 ounces)
2 thinly sliced shallots
1 teaspoon toasted caraway seeds

Steps:

  • In a large pot, cover potatoes with at least 2 inches of water and season generously with salt. Boil until fork-tender, about 6 minutes. Drain and transfer to a bowl. Season with salt and pepper. Let cool slightly.
  • Whisk together butter, oil, and vinegar and toss with warm potatoes. Stir in bacon, shallots, and caraway seeds. Adjust seasoning as desired; serve warm.

DELUXE GERMAN POTATO SALAD



Deluxe German Potato Salad image

I make this salad for all occasions-it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. -Betty Perkins, Hot Springs, Arkansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 13

1/2 pound sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1 cup cider vinegar
1/2 cup water
5 pounds unpeeled small red potatoes, cooked and sliced
2 medium carrots, shredded
2 tablespoons minced fresh parsley
Additional salt, optional

Steps:

  • In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender., In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. , In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 241mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well when cooked and are less likely to fall apart. Avoid starchy potatoes, such as Russet potatoes, as they tend to become mushy.
  • Cook the potatoes until they are just tender: Overcooked potatoes will become mushy and lose their shape. To check if the potatoes are done, insert a fork into the center of a potato. If the fork goes in and out easily, the potato is done.
  • Allow the potatoes to cool slightly before slicing: This will help prevent them from breaking apart.
  • Use a sharp knife to slice the potatoes: This will help ensure that the slices are even and clean.
  • Dress the potato salad immediately after slicing: This will help prevent the potatoes from darkening.
  • Chill the potato salad for at least 30 minutes before serving: This will allow the flavors to meld and the salad to become more flavorful.

Conclusion:

German potato salad is a delicious and versatile side dish that can be served with a variety of main courses. It is a popular dish at picnics and potlucks, and it is also a great way to use up leftover potatoes. With its creamy dressing and tangy flavor, German potato salad is sure to be a hit with everyone at your table.

Related Topics