German Style Sweet Potato Salad Recipes

AUTHENTIC GERMAN POTATO SALAD

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.

GERMAN-STYLE POTATO SALAD

Steps:

• In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.
• Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.
• Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.

GERMAN POTATO SALAD

Steps:

• Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
• Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
• Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden - about 3 minutes.
• Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
• Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
• Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
• Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
• Check for salt: Taste and add more salt if you want (the bacon already should add enough).
• Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
• Serve! I love it served warm, but it's also terrific at room temperature!

BAKED GERMAN POTATO SALAD

Steps:

• In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.

GERMAN-STYLE SWEET POTATO SALAD

Steps:

• Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
• Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
• Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

GERMAN SWEET POTATO SALAD

Steps:

• Prick the sweet potatoes with a fork, and microwave them on high just until they are tender, about 7 minutes, turning them halfway through the cooking. Let the sweet potatoes cool until they can be handled.
• Meanwhile, place the cauliflower in a large microwave-safe dish. Cover it tightly and microwave on high until just cooked through, about 5 minutes. Let cool slightly.
• Peel the sweet potatoes and cut them into large dice.
• In a large bowl, whisk together the white wine vinegar and Truvia. Add the sweet potatoes, cauliflower, scallions, bacon bits, and parsley; toss to coat. Season the salad with salt and pepper to taste, and serve.
• Fat: 27.4g (before), 2g (after)
• Calories: 460 (before), 112 (after)
• Protein: 6g
• Carbohydrates: 18g
• Cholesterol: 6mg
• Fiber: 4g
• Sodium: 475mg