Best 8 Fantabulous Hot German Potato Salad Recipes

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**Indulge in a Culinary Journey to Germany with Fantabulous Hot German Potato Salad: A Symphony of Flavors and Textures**

Embark on a savory adventure as we introduce you to the tantalizing world of German Potato Salad. This beloved dish, known as Kartoffelsalat in its native tongue, is a harmonious blend of flavors and textures that will tantalize your taste buds. From the classic hot potato salad, a staple at German gatherings, to the refreshing Swabian version with its tangy vinaigrette, and the hearty bacon-studded rendition, each recipe promises a unique culinary experience. Whether served alongside grilled meats, sausages, or as a standalone dish, this versatile salad is sure to become a favorite in your kitchen. So, gather your ingredients, prepare your palate, and let's embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

FANTABULOUS HOT GERMAN POTATO SALAD



Fantabulous Hot German Potato Salad image

Make and share this Fantabulous Hot German Potato Salad recipe from Food.com.

Provided by Niki S

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -8 medium potatoes
1 medium onion, chopped
1/2 cup chicken stock
1/2 lb bacon
1/4 cup apple cider vinegar
1/4 cup sugar
1 tablespoon mustard seeds
1 tablespoon prepared brown mustard
2 tablespoons flour

Steps:

  • Boil or microwave potatoes until tender.
  • Meanwhile, chop bacon and saute until cooked, but not crispy (unless you're really stuck on crispy bacon).
  • Reduce heat, saute onion until translucent.
  • Don't drain the fat.
  • Add vinegar, sugar, mustard, and mustard seed.
  • Whisk 2 tbs flour into stock, add to pan, bring to boil.
  • Taste mixture, and adjust sugar-to-vinegar ratio, if necessary.
  • Slice potatoes, and coat with dressing.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

No need to take a trip to Germany to enjoy this delicious Hot German Potato Salad. Our Hot German Potato Salad recipe combines bacon, cider vinegar and sugar for a sure-fire potluck hit. This perfect side dish serves six but can easily be doubled for a crowd. Looking to add a little color to your Hot German Potato Salad? Mix in some freshly sliced chives, and enjoy.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

1 1/3 lb medium red potatoes (about 5)
3 slices bacon, cut in 1-inch pieces
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon Gold Medal™ All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/2 cup water
1/4 cup cider vinegar

Steps:

  • In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
  • Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
  • Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
  • Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize About 2/3 Cup, Sodium 180 mg, Sugar 4 g, TransFat 0 g

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

GERMAN POTATO SALAD FOR A CROWD



German Potato Salad for a Crowd image

A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 12

12 medium potatoes
12 bacon strips
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pinch pepper
1-1/2 cups water
3/4 cup white vinegar
Chopped fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

TRADITIONAL GERMAN POTATO SALAD



Traditional German Potato Salad image

While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 8 to 10

Number Of Ingredients 8

4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
  • While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
  • Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
  • Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

HOT GERMAN POTATO SALAD FOR TWO



Hot German Potato Salad for Two image

Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 medium red potatoes, halved
2 bacon strips, diced
1/3 cup chopped onion
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon celery seed
Dash pepper
1/2 cup water
1 tablespoon white vinegar
2 teaspoons sugar

Steps:

  • Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings. , In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 469mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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 :

Tips:

  • Choose the Right Potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, are best for this salad as they hold their shape well when cooked.
  • Cook the Potatoes Properly: Boil the potatoes until they are just tender, but not mushy. You can also roast or steam the potatoes if you prefer.
  • Use Fresh Ingredients: The fresher the ingredients, the better the salad will taste. Use fresh herbs, such as chives or parsley, and freshly ground black pepper.
  • Don't Overdress the Salad: The dressing should complement the potatoes, not overpower them. Use a light hand when adding the dressing and taste the salad as you go.
  • Serve the Salad Warm: This salad is best served warm, but it can also be served cold. If you are serving it cold, let it come to room temperature for about 30 minutes before serving.

Conclusion:

German potato salad is a delicious and versatile dish that can be served as a side dish or a main course. It is easy to make and can be tailored to your own taste preferences. With its creamy dressing, tangy vinegar, and the addition of bacon and chives, this salad is sure to be a hit at your next gathering.

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