Best 4 Real German Potato Salad No Mayo Recipes
REAL GERMAN POTATO SALAD (NO MAYO)
A much more traditional German potato salad which, of course, has no mayo. It has tangy, fresh flavors and can be served cold or at room temperature.
Provided by Lish Cook
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 8
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, 15 to 20 minutes; drain.
- Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.
Nutrition Facts : Calories 151 calories, Carbohydrate 9.5 g, Cholesterol 10.2 mg, Fat 10.7 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 272.1 mg, Sugar 1.3 g
AUTHENTIC GERMAN POTATO SALAD
-=Please note that this recipe has recently been "adopted" by me and edited March 2005=- Potato salads are standard fare at a summer barbecue. But, when it's 90 degrees outside, a light German potato salad is a tastier, healthier and safer alternative to a heavy, mayonnaise based salad (which can harbor harmful bacteria after lying in the hot weather for too long). Try this recipe for German potato salad at your next barbecue.
Provided by - Carla -
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock.
- Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
- Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
- Gently mix in the tomatoes and set aside in the fridge for an hour or two.
- It is best only lightly chilled so remove at least half an hour before serving.
- Check the seasoning and serve.
Nutrition Facts : Calories 279, Fat 17.8, SaturatedFat 1.3, Sodium 734.8, Carbohydrate 28.1, Fiber 4.2, Sugar 5.6, Protein 3.5
AUTHENTIC GERMAN POTATO SALAD
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
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.
REAL GERMAN POTATO SALAD - DIRECT FROM MY FRIEND IN FRANKFURT'S
I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't yet been able to make it, but since I am German and generally like a good German potato salad, I thought I would put my name on this great looking recipe! ;) If you make it before I get a chance, please let me know what you think!
Provided by -Sylvie-
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, cook onion until tender.
- Stir in flour, blend well.
- Add vinegar and water; cook and stir until bubbly and slightly thick.
- Add sugar and stir until it dissolves.
- Add Mayo or"Miracle Whip".
- Chop pickles; gently stir in pickles and potatoes.
- Serve chilled.
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