Luchow Hot Potato Salad With Bacon Aka Speck Salat Recipes

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GERMAN STYLE HOT POTATO SALAD



German Style Hot Potato Salad image

I can't vouch for any authenticity in this recipe, but my grandmother says it's German. I can tell you it's delicious with Wienerschnitzel.

Provided by EmmyDuckie

Categories     Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 tablespoon butter
1/2 lb bacon, chopped
1 large onion
2 lbs potatoes, cubed and cooked
salt and pepper

Steps:

  • Precook potatoes, unless you happen to have some left over.
  • Cook bacon pieces over med-high heat until crisp, remove from pan, reserving about half the fat.
  • Add butter to bacon grease, melt.
  • Add onion, cook until translucent.
  • Add potatoes, cook until slightly browned.
  • Salt to taste, and pepper generously. Top with reserved bacon.

LUCHOW HOT POTATO SALAD WITH BACON AKA SPECK SALAT



Luchow Hot Potato Salad With Bacon Aka Speck Salat image

Luchow was a famous German resturant in NYC. I have made this recipe since I was 13 and always have had demands for the recipe. The last time I made it for the family picnic, I had to wack the kid with a spoon to keep her out of it before I served it. Wonderful sweet sour taste. This does not expand easily. If more is needed I would recommend making another batch rather than doubling.

Provided by drhousespcatcher

Categories     Potato

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb potato
6 slices bacon, diced
1 medium onion, diced
1/2 cup vinegar
1/2 cup stock
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 egg yolk, beaten

Steps:

  • Note: use pasturized eggs. Same amount of Boullion may be used for stock.
  • Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
  • Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
  • Servings 2 to 4.
  • Time to make is a guess.

Nutrition Facts : Calories 369, Fat 21.9, SaturatedFat 7.3, Cholesterol 93.8, Sodium 1166.3, Carbohydrate 32.2, Fiber 3.9, Sugar 4.2, Protein 9.5

OLD-FASHIONED HOT POTATO SALAD



Old-Fashioned Hot Potato Salad image

This is a delicious meal your family will repeatedly ask you for over and over again. This is scrumptious and I learned this from my friend Eileen.

Provided by lilsnobelle

Categories     Potato

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs unpared small white potatoes
1/4 lb sliced bacon
1/2 lb frankfurter (sliced 3/8-inch thick at angle)
1/2 cup minced onion
1 1/2 teaspoons flour
1 tablespoon sugar
3 1/2 teaspoons salt
1/4 teaspoon pepper
1/3 cup vinegar
1/3 cup water
1/4 cup minced onion
2 tablespoons coarsely chopped green peppers
1 tablespoon snipped parsley
1 teaspoon celery seed
4 shelled hard-boiled eggs

Steps:

  • Cook potatoes, covered in 1" boiling salted water until just tender, about 35 minutes.
  • Saute bacon in skillet till crisp.
  • Remove to paper towel.
  • In same skillet, saute frankfurters in bacon fat till brown.
  • Remove franks.
  • In same skillet, reserve 2 tbs. bacon fat.
  • Saute 1/2 Cup minced onion until tender but not brown.
  • Mix together flour, sugar, salt and pepper;add vinegar and water;stir until blended.
  • Stir into sauted onions;simmer until thickened,stirring.
  • Add slices of hot peeled potatoes about 1/4 inch thick.
  • Add 1/4 Cup minced onion,green pepper,parsley and celery seeds.
  • Toss.
  • In bowl,arrange in layers potato salad, franks,eggs(sliced lengthwise) and crumbled bacon.

Nutrition Facts : Calories 234.9, Fat 13.5, SaturatedFat 4.8, Cholesterol 103.7, Sodium 1198, Carbohydrate 19.5, Fiber 2.3, Sugar 2.7, Protein 8.5

HERBED POTATO SALAD WITH BACON AND PEAS



Herbed Potato Salad With Bacon and Peas image

A little different from your usual potato salad. There is no mayo in this one! If you don't want to use as many peas, it can easily be halved.

Provided by Lvs2Cook

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup minced shallot
2 tablespoons fresh dill, snipped
1 tablespoon fresh tarragon, minced
3 tablespoons fresh parsley, chopped
2 garlic cloves, minced
3 tablespoons Dijon mustard
5 tablespoons white wine vinegar
3/4 cup olive oil
salt & freshly ground black pepper
3 lbs small red potatoes
4 cups fresh peas or 4 cups frozen peas
8 ounces sliced bacon, cooked until crisp and crumbled

Steps:

  • In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
  • Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
  • Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
  • In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.

RUSSIAN POTATO SALAD (SALAT OLIVIER)



Russian Potato Salad (Salat Olivier) image

This very flexible salad is great with meats, on picnics, with all sorts of things. It is fine in the fridge for a few days. Vary the ingredients and seasonings to taste (and convenience). The finer the chopping, the more "gourmet" it is to Russians. The technique here is easy; it just takes a lot of chopping, so give yourself enough time.

Provided by Sarah Chana

Categories     Potato

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 11

6 potatoes, parboiled, peeled, and chopped
6 eggs, hardboiled, peeled and chopped
6 pickles, chopped
1/2-3/4 lb of cooked meat, chopped (e.g., coldcuts, leftover roast beef or chicken)
1 (14 ounce) can peas, well drained
6 -8 scallions, chopped
salt, pepper to taste
mayonnaise
3 large carrots, parboiled, peeled, and chopped
1/2-1 cup sauerkraut, drained and chopped
1 cup cooked beans, well drained

Steps:

  • Cook potatoes and eggs.
  • Chop everything and put in large container.
  • Mix well, being careful not to mush it all up.
  • Season with salt and pepper.
  • Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).
  • Serve, or refrigerate for later use.

Nutrition Facts : Calories 192.4, Fat 3.2, SaturatedFat 1, Cholesterol 111.6, Sodium 456, Carbohydrate 32.8, Fiber 6.5, Sugar 5.3, Protein 9.1

HOT GERMAN POTATO SALAD III



Hot German Potato Salad III image

A variation on potato salad - delicious!

Provided by Tequila

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 12

Number Of Ingredients 10

9 potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g

GRANDPA AL'S FAMOUS GERMAN HOT COLE SLAW



Grandpa Al's Famous German Hot Cole Slaw image

Grandpa Al was from Cincinnati, of German descent, and knew how to make a fabulous cole slaw! Thanks to my niece Brandy for sharing her Dad's recipe.

Provided by Treewoman

Categories     Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 lb bacon
2 eggs
1/2 cup sugar
cabbage, medium head, finely shredded
1/3 cup vinegar, white or cider

Steps:

  • Fry bacon and reserve grease. Crumble bacon and set aside. Pour bacon grease into saucepan and keep warm.
  • Beat eggs and sugar together.
  • Pour vinegar into warm bacon grease in a saucepan. Add sugar and egg mixture; bring to a boil. Remove immediately, pour over cabbage in large bowl. Add cooked bacon and mix well.
  • Let sit for a couple hours before serving.

Nutrition Facts : Calories 197.9, Fat 14, SaturatedFat 4.6, Cholesterol 65.8, Sodium 254.2, Carbohydrate 12.8, Sugar 12.5, Protein 4.9

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