Best 5 Phenomenal German Potato Salad With Fresh Dill Pickle Recipes
**Phenomenal German Potato Salad with Fresh Dill Pickle: A Flavorful Symphony of Tangy, Savory, and Refreshing Delights**
Embark on a culinary journey to Germany with this phenomenal potato salad recipe, a delightful symphony of tangy, savory, and refreshing flavors. This classic dish, often served at gatherings, picnics, and celebrations, is a testament to the culinary prowess of German cuisine. The combination of tender potatoes, tangy pickles, crisp bacon, aromatic onions, and a creamy dressing creates a harmonious balance that will tantalize your taste buds. Whether you prefer a warm or chilled version, this versatile salad can be enjoyed as a side dish, a main course, or even as a hearty snack. With its vibrant colors, enticing aromas, and unforgettable flavors, this German potato salad is sure to become a staple in your culinary repertoire.
**Recipe Variations:**
* **Classic German Potato Salad with Fresh Dill Pickle:** This recipe stays true to the traditional German style, featuring a combination of boiled potatoes, tangy pickles, crispy bacon, aromatic onions, and a creamy dressing.
* **Warm German Potato Salad:** Experience the comforting warmth of this variation, where the potatoes and dressing are gently heated together, creating a cohesive and flavorful dish.
* **Vegan German Potato Salad:** Cater to your dietary preferences with this vegan version, which uses plant-based alternatives like vegan bacon and a creamy vegan dressing, while still delivering the same delectable taste.
* **German Potato Salad with Caraway Seeds:** Add a touch of aromatic complexity with caraway seeds, a common ingredient in German cuisine, which imparts a subtle yet distinctive flavor to the salad.
* **German Potato Salad with Mustard Dressing:** For a tangier twist, opt for a mustard-based dressing, which adds a sharp and zesty note to the salad, balancing the creamy richness of the potatoes and bacon.
GERMAN POTATO SALAD
Steps:
- Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
- Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
- Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
- Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.
GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
DILL PICKLE POTATO SALAD
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
DELICIOUS POTATO SALAD WITH DILL PICKLE
This is a simple and very tasty potato salad. It looks great with all the green in it. There's never any left over when I serve it. This recipe can easily be doubled for a party.
Provided by Pesto lover
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cube potatoes. Boil until just tender.
- Mix all other ingredients in a medium size bowl.
- Drain cooked potatoes and let cool completely.
- Mix potatoes into mayonnaise mixture.
- Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.
GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
- Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
- Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold, Red Bliss, or New Potatoes, hold their shape well when cooked and are less likely to fall apart in the salad.
- Cook the potatoes properly: To prevent the potatoes from becoming mushy, cook them until they are just tender when pierced with a fork. Overcooked potatoes will absorb too much dressing and become bland.
- Make the dressing ahead of time: The dressing for German potato salad is typically made with a combination of vinegar, oil, mustard, and herbs. You can make the dressing ahead of time and let it chill in the refrigerator for several hours or even overnight to allow the flavors to meld.
- Use fresh herbs: Fresh herbs, such as dill, parsley, and chives, add a bright, flavorful touch to German potato salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount since they are more concentrated.
- Don't overdress the salad: German potato salad is best when the potatoes are coated in just enough dressing to moisten them. Avoid adding too much dressing, as this will make the salad soggy.
- Serve the salad warm or cold: German potato salad can be served warm or cold. If you are serving it warm, let it cool slightly before adding the dressing. If you are serving it cold, chill the salad for at least 30 minutes before serving.
Conclusion:
German potato salad is a classic side dish that is perfect for summer cookouts and potlucks. It is easy to make and can be tailored to your own taste preferences. With its creamy, tangy dressing and fresh herbs, German potato salad is a delicious and refreshing dish that is sure to please everyone at your table.
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