Warm German Potato Salad With Sausage Recipes

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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

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Meet the Cook: Being single (I'm in my 27th year as a teacher), I enjoy sharing favorite dishes at church and family potlucks. This one has won raves whenever I've served it. I've also found it makes a good lunch that's better the second time around! -Inez Senner, Glendive, Montana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 11

9 medium potatoes
1-1/2 pounds smoked sausage or fully cooked bratwurst links
6 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

Steps:

  • In a saucepan, cook potatoes in boiling salted water until tender., Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm. , Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes. , Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Nutrition Facts :

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Steps:

  • Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  • Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  • Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  • Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GERMAN POTATO SALAD WITH SAUSAGE



German Potato Salad with Sausage image

Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 5 servings.

Number Of Ingredients 11

8 bacon strips, finely chopped
1 large onion, chopped
1 pound smoked kielbasa or Polish sausage, halved and cut into 1/2-inch slices
2 pounds medium red potatoes, cut into chunks
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup sauerkraut, rinsed and well drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.

POTATO SALAD WITH SMOKED SAUSAGE



Potato Salad with Smoked Sausage image

Lightly browned smoked sausage, tender new potatoes, and fresh garden vegetables are tossed in Dijon mustard vinaigrette for a quick summer meal.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Yield 20

Number Of Ingredients 10

2 ½ pounds new potatoes, quartered
1 (16 ounce) package Hillshire Farm® Smoked Sausage (any variety), sliced
1 medium green bell pepper, chopped
4 green onions, sliced
½ cup cherry tomatoes, quartered
¼ cup vegetable oil
3 tablespoons white wine vinegar
2 tablespoons whole-grain Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Cook potatoes in boiling water for 10 to 12 minutes or until tender; drain.
  • Heat a large skillet over medium heat for 3 minutes. Add sausage and cook, stirring frequently for 3 to 4 minutes or until sausage is lightly browned.
  • Combine dressing ingredients in large bowl; whisk and set aside. Serve immediately or refrigerate.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 9.5 g, Cholesterol 14.2 mg, Fat 9.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 351.1 mg, Sugar 0.4 g

WARM GERMAN POTATO SALAD WITH SAUSAGE



Warm German Potato Salad with Sausage image

Make and share this Warm German Potato Salad with Sausage recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
3 tablespoons vegetable oil
4 medium red onions, thinly sliced (4 cups)
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon caraway seed
6 medium very firm potatoes
1/2 lb low-fat kielbasa
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon Dijon mustard
salt
freshly ground black pepper
chopped fresh dill

Steps:

  • In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
  • Add the onions, thyme, and caraway seeds.
  • Sauté 2-3 minutes, or until the onions begin to soften.
  • Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
  • While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
  • Lower the heat and simmer, covered, 15 minutes.
  • Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
  • Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
  • In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
  • Season with salt and pepper.
  • Drizzle this mixture over the potatoes and kielbasa and mix well.
  • Arrange the onions on a serving platter and top with the potato mixture.
  • Sprinkle with dill and serve warm.

WARM POTATO SALAD WITH SAUSAGE



Warm Potato Salad with Sausage image

Categories     Salad     Sauce     Potato     Sausage     Boil

Number Of Ingredients 11

2 or 3 new potatoes
1 or 2 large sausages, such as sweet Italian, Polish kielbasa, chorizo, or hard-to-find French garlic sausage
2 teaspoons oil
A splash of red wine
Dressing
1 teaspoon Dijon mustard
A good pinch of salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil
3 scallions, sliced
2 or 3 fresh sprigs parsley, chopped

Steps:

  • Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
  • Second Round
  • I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.

GERMAN POTATO SALAD



German Potato Salad image

Potatoes are mixed with cut up onions, bacon, and herbs and then covered in a vinegar-based dressing. Serve this alongside sausage for a great German meal!

Provided by The Foreign Fork

Categories     potatoes     Side Dish

Time 38m

Number Of Ingredients 12

2 lb golden potatoes (about 6-7 potatoes, whole, unpeeled)
6 cups water
4 pieces Bacon
¾ cup Beef broth
3 tbsp Sunflower oil
2 tbsp White wine vinegar
2 tbsp Dijon mustard
⅛ tsp Nutmeg
½ tsp salt
1 small sweet onion (or ½ large sweet onion, diced)
2 tbsp Chives (chopped)
2 tbsp Parsley (chopped)

Steps:

  • Wash the potatoes. Put 2 lb whole, unpeeled potatoes in the Instant Pot with 6 cups of water. Cook on HIGH for 6 minutes with a 6 minute natural pressure release.
  • In the meantime, cook 4 bacon pieces. Add the bacon to a small skillet and cook, turning occasionally, until very crispy. Remove from the pan to a paper-towel lined plate to remove excess grease.
  • Use a knife to cut the bacon into small bits.
  • After the 6 minute natural pressure release, make sure that the potatoes are fork tender. If not, cook for a few more minutes.
  • Run the potatoes under cold water until they are cool enough to touch. Once cooled, use your hands to peel the skin off of the potatoes.
  • Use a knife to cut the potatoes in half, lengthwise. Cut each half in half lengthwise again, and then 3-5 times horizontally, effectively cutting each potato into 16ths. Place them in a large serving bowl.
  • In a small bowl, whisk together 3/4 cup beef broth, 3 tbsp sunflower oil, 2 tbsp white wine vinegar, 2 tbsp dijon mustard, 1/8 tsp nutmeg, and 1/2 tsp salt.
  • Pour about ½ of this mixture over the cut potatoes. Add chopped bacon, 1 small diced sweet onion, 2 tbsp chopped chives, and 2 tbsp chopped parsley to the bowl. Mix. Add more dressing if desired, or keep as is. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 191 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 362 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 7 g

GERMAN POTATO SALAD WITH SAUSAGE



German Potato Salad With Sausage image

From Taste of Home. I love crock pot recipes. This one's a winner! My family raved about it. Leftovers are very flavorful. Cooking time is time in the crock pot. Easy! Not really a salad at all, but a HUGE one dish meal. You'll be more than satisfied with this one.

Provided by pamela t.

Categories     Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 11

8 slices bacon, strips cut up
1 large onion, chopped
1 lb smoked Polish sausage, cut into 1/2 inch slices
2 lbs medium red potatoes, cut into chunks
1 (10 ounce) can cream of potato soup, undiluted
1 cup sauerkraut, rinsed and drained
1/2 cup water
1/4 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Cook bacon over medium heat until crisp. remove and drain.
  • Saute onion in the drippings for one minute.
  • Add sausage, cook until lightly browned.
  • Add potatoes, cook 2 minutes longer.
  • Drain. Transfer to a 3 quart slow cooder.
  • In a small bowl, combine the remaining ingredients.
  • Pour over sausage mixture.
  • Cover and cook for 5-7 hours on low until potatoes are tender.

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