Best 4 Warmer Kartoffelsalat Hot German Potato Salad Recipes
**Experience the Delightful Symphony of Flavors in German Potato Salad: A Culinary Journey from Classics to Vegetarian Delights**
Embark on a culinary expedition into the realm of German potato salad, where humble potatoes are transformed into a symphony of flavors. From the classic rendition bursting with tangy vinegar dressing and smoky bacon to the vegetarian variations brimming with garden-fresh vegetables, this versatile dish promises a taste sensation like no other. Discover the secrets behind this beloved side dish as we unveil two cherished recipes: the traditional Hot German Potato Salad, where crispy bacon and aromatic onions dance harmoniously with tender potatoes, and the vibrant Vegetarian German Potato Salad, a symphony of colors and textures featuring roasted vegetables and a zesty dressing. Prepare to tantalize your taste buds and elevate your next meal with the delectable charm of German potato salad.
WARMER KARTOFFELSALAT (HOT GERMAN POTATO SALAD)
We love German potato salads, and this is one version that I have.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Peel potatoes and slice paper thin. Saute bacon slowly in a frying pan, then drain on paper towels. Saute onion in bacon fat until golden brown.
- 2. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar.
- 3. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.
WARMER KARTOFFELSALAT (HOT POTATO SALAD)
Make and share this Warmer Kartoffelsalat (Hot Potato Salad) recipe from Food.com.
Provided by truebrit
Categories Potato
Time 1m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and slice paper thin.
- Saute bacon slowly in a frypan, then drain on paper towels.
- Saute onion in bacon fat until golden brown.
- Blend in flour, sugar, salt, celery seeds, and pepper.
- Cook over low heat, stirring until smooth and bubbly.
- Remove from heat.
- Stir in water and vinegar.
- Heat to boiling, stirring constantly.
- Boil for 1 minute.
- Carefully stir in the potatoes and crumbled bacon bits.
- Remove from heat, cover and let stand until ready to serve.
Nutrition Facts : Calories 172, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 497.1, Carbohydrate 32.6, Fiber 3.8, Sugar 3.8, Protein 4.3
KARTOFFELSALAT (WARM GERMAN POTATO SALAD)
I had an Oktoberfest party this year so did some investigating to find some good recipes. Everyone brought one of the dishes from the recipes I provided. This is one of them
Provided by Chef at Heart
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes into bite sized pieces.
- In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
- In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
- In large bowl toss potatoes, parsley and broth mixture until evenly coated.
- **this can be made ahead and slightly warmed in the microwave.
Nutrition Facts : Calories 166.2, Fat 0.3, SaturatedFat 0.1, Sodium 236.3, Carbohydrate 37.2, Fiber 4.2, Sugar 5, Protein 4.4
SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Provided by Puppyfood
Categories No Mayo Potato Salad
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
- Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g
Tips:
- For a creamier salad, use Yukon Gold potatoes.
- If you don't have bacon, you can use pancetta or diced ham.
- To make the salad ahead of time, cook the potatoes and bacon and let them cool completely. Then, mix the potatoes, bacon, onion, and vinegar dressing together and refrigerate for up to 2 days. When ready to serve, warm the salad in a skillet over medium heat until heated through.
- Serve the salad with grilled meats, roasted chicken, or fish.
Conclusion:
This hot German potato salad is a delicious and easy side dish that is perfect for any occasion. The tangy vinegar dressing and crispy bacon give the salad a unique and flavorful taste that will surely please everyone at the table. So next time you're looking for a new side dish to try, give this hot German potato salad a try. You won't be disappointed!
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