Midwest Livings German Potato Salad Recipes
MIDWEST LIVING'S GERMAN POTATO SALAD
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
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
BAVARIAN-STYLE POTATO SALAD
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
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
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