Anyone have a really good German Potato Salad recipe they'd like to share?

Yes, this is my long-term favorite German Potato Salad...

1 1/2 lbs potatoes, cut in half

Heat 1" water (1/2 tsp salt/cup) to boil; add potatoes, cover and cook 20-25 minutes.

Cook 3 slices bacon, crumble; reserve bacon fat

1 medium onion, chopped
1 Tbs. flour
1 Tbs. sugar
1 tsp. salt
1/4 tsp. celery seed
pepper to taste
1/2 cup water
1/4 cup vinegar

Cook onion in bacon fat, stir in flour, sugar, salt, celery seed and pepper, cook til bubbly. Remove from heat, stir in water and vinegar, boil one minute. Crumble bacon into mixture, then slice in warm potatoes. Cook, stirring, til hot and bubbly.

 
Would you accept an Austrian Potato Salad, courtesy of Richard?

Richard in Cincy posted this many years ago at Gail's, and I don't even look for other German potato salad recipes now--this is teh best!

Richard’s Austrian Potato Salad

For those that asked, this is the potato
salad I brought to the party Saturday
night in Cincinnati. I've been
working on this for the past 10 years and am
pretty happy with this version. It's not an
exact copy, but sort of an amalgam of
different versions that I tried and like
while living in Austria. Hope you enjoy.


8 lbs small waxy red potatoes

Scrub the potatoes. Bake the potatoes
(unpeeled) until just done. If you bake
longer you will end up with mashed potato
salad when you mix, which is not a bad thing.
(I bake them on the grill sometimes for an
absolutely incredible treat).

I don't peel the potatoes, but if you
don't like the peel, you can do that here.
Cut into cubes and place in a large ceramic
serving bowl.

Meanwhile, you've cooked this dressing:

1 lb. bacon, cut into dice
4 large onions, chopped
4 tbsp. sugar
1/2 cup (more or less) flour
1/2 stick butter
2 tbsp. dry mustard
1 tsp. black pepper
1 tbsp. tarragon
12 oz. strong chicken broth
12 oz. dark beer
1 tsp. cumin
1 tsp. salt (or to taste)
4-5 tbsp. tarragon vinegar
Juice of 1 lemon
1 bunch fresh parsley, chopped

Fry bacon slowly to render fat until crisp.
Remove bacon from skillet and fry onion in
bacon fat until just starting to brown.
Remove onion. Add butter to skillet and
melt. Add sugar, melt, and cook briefly to
slightly caramelize the sugar. Add flour,
stir and make a roux, do not let this brown
too much. Add spices, stir. Add chicken (I
sometimes use beef) broth, the beer, and
vinegar. Stir the dressing until it
thickens, if it's too thick, stir in more
beer, if just right, drink the remaining beer
and don't waste it. Stir the onions and 3/4
of the bacon into the dressing with the lemon
juice. Pour the hot dressing over the hot
potatoes. Throw a couple handfuls of fresh
chopped parsley on top. Mix carefully.
Garnish with more parsley and the remaining
bacon.

Serve right away, or at room temp.

 
Cyn - I wasn't sure which you wanted, so here is the text from both Gay's links.

The returns on the roasted potato salad look a little arbitrary, so you may need to clean it up if you cut & paste it into another document.

Roasted Potato Salad

Michigan Cuisine

Page 144

Roasted Potato Salad

Ingredients

5 lb bag medium-to-large redskin potatoes*
1-1/2 lb fresh pork bratwurst sausage in natural casing
2 12 oz. bottles German-style beer
3 medium sweet onions*
3 medium red and/or yellow bell peppers with flat sides*
3 stalks celery
1-1/2 cup mayonnaise
5 tsp German or horseradish mustard
celery seed
olive oil
salt (preferably Kosher)

Equipment
2 baking sheets
1 12" skillet
1 large mixing bowl
1 grill
1 food processor
2 small bowls
1 9" plate
2 reclosable storage bags
1 3" tall piece of 3" ID PVC pipes,
washed well (optional)
1 square plate (optional)

Deep Prep (the day before you need it)
Turn an oven on and let it preheat to 425 degrees F. Wash the potatoes, cut
any nasty bits off, and cut them into 1/2" cubes. (Did we say to peel anything?
No, we didn't. Leave the skins on. They're good that way.) In a large
mixing bowl, toss the potato cubes with a good coating of olive oil, and
some celery seed to taste. Coat the two baking sheets with a thin coating of
olive oil and spread the potatoes on them in a single layer. Roast the potato
cubes in the oven, turning them over regularly, until the outsides are
slightly crunchy but still a nice golden brown. Scrape them into a clean large
mixing bowl and refrigerate. If any potato is left on the baking sheets you'll want to run them
under hot water right away so they'll get clean.
Lay the bratwursts in the bottom of the skillet in a single layer. Pour the full contents of the bottles
of beer over the sausage. Set the heat for a medium-to-high simmer and cook until the beer is
almost gone (about 30 minutes), rotating the sausage regularly. Remove the sausage from the
liquid and refrigerate. Dogs love drinking the leftover liquid. (The alcohol's been boiled away.)

On a clean open-wire grill (an outdoor grill is fine), cover one end of the grill rack with aluminum
foil. Drizzle a couple tablespoons of olive oil on the foil and start the grill for medium heat.
Skin the onions, cut them into 1/4" slices and lay the slices on the
oiled foil. Drizzle a little more oil on the onion slices. Lay the peppers
on the exposed side of the grill over the flame. Cook the onions, flipping
only once. At the same time, rotate the peppers often. When the
onions are slightly browned on both sides, remove them to the 9"
plate and refrigerate. When the peppers are charred and blistered on
all sides, remove them from the heat and let them rest just a few minutes. Place the still-hot peppers
into a plastic bag and seal it. Steam will form, loosening the skin. After just a few minutes
when they're barely cool enough to handle, remove them from the bag and remove the skin,
using a sharp paring knife if necessary. Refrigerate the peppers in a clean storage bag.
Once everything is refrigerated till chilled, quarter the sausage lengthwise, then cut them into
chunks about the same size as the roasted potatoes. Add the sausage to the potatoes and toss
them together.
Remove the chilled peppers from the bag and cut them open. Remove the stems and seeds, and
put them into a bowl in the fridge.

The Day You Need It
Add the mayonnaise and mustard to the bowl of a food processor with low blades installed, and
run on low speed until smooth. While the processor is still running, add 2 to 5 tbsp olive oil until
the dressing is the consistency of a store-bought creamy salad dressing. (The amount of olive
oil you add will be dependent on the consistency of the mayonnaise and mustard.) With the
dressing still in the food processor, add salt to taste, stopping the food processor during tasting.
(Yeah, ummm, don't stick a tasting spoon in there when the blades are turning …) Once the flavor
is right, fold the dressing into the potato and sausage mixture, then toss until the potato and
sausage mixture is completely coated with the dressing. Chill for at least an hour.

Individual Platings
To serve individual platings like the one shown at the beginning of this recipe, cut the roasted
peppers into strips 1/2" wide and a couple inches long. Also cut some celery into thin lengths a
couple inches long. Stand the section of PVC pipe in the middle of the square plate and stuff it
with the dressed potato and sausage mixture until the pipe is a couple inches full. Carefully remove
the pipe, then top the formed mixture with the peppers, a few onion slices and the thin
lengths of celery. Garnish the plate with a couple larger
celery sticks and serve.
Bulk Servings
Slice the celery stalks into thin slices. Cut the roasted peppers
and onion slices into strips about 1" long, and gently
mix the peppers, onions and celery with the potatoes and
sausage. Set out the big bowl or serve in smaller bowls.


Notes:
• The following ingredients
were purchased
from the Whole Foods
Market retail location
in Ann Arbor, MI: 5
lb bag large redskin
potatoes, pork bratwurst
made in-store,
Vidalia sweet onions,
organic red and yellow
bell peppers, organically-
grown celery,
Eliott Ness amber
lager (6.2% alcohol)
from the Great Lakes
Brewing Co., Cleveland,
OH, Whole
Foods 365‐branded
organic German mustard,
and Whole Foods
brand Punjabi celery
seed.
• Other specific brands
used to get the specific
flavor: Hellmann's
mayonnaise, Bertolli
olive oil, Morton Kosher
salt.
• What about those preroasted
peppers in jars
you can get at the
store? Don't use them
for this. They're in a
brine and are downright
soggy.
• The onions can also be
cooked in a cast iron
grill pan that has grill
ridges cast in it.
Salads & Sides
This is a rich and hearty "stick to your ribs" German potato
salad prepared using Polish cooking techniques. Roasting the
potatoes and peppers and grilling the onions makes for an
amazing flavor. This potato salad rather well-liked among those
who originally tried it. In fact, some people who said they generally
don't like potato salad really like this one. This takes a lot
of time to put together but the responses make it worth the effort.
* Pre-cubed raw potatoes, and frozen bags of pre-roasted bell peppers
and onions, can be found at various commercial food stores.


The John Folse recipe:

Hot German Potato Salad
PREP TIME: 30 Minutes
SERVES: 8 to 10


COMMENT:
The Germans arrived in Louisiana in 1725, and settled an area outside of New Orleans called Destrehan. Not only were they fabulous farmers and dairy men, they were excellent cooks and have given us many of our most often used recipes. This is a perfect example.

INGREDIENTS:

20 unpeeled small red new potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup white onions, diced
2 tbsps Creole seasoning
¼ cup all-purpose flour
1 cup chicken stock
¾ cup vinegar
½ cup sugar
½ cup green onion tops, chopped

METHOD:
Cook the potatoes in a large pot of water about 5 minutes or until tender from the time the water starts to boil. Drain and cool under cold running water. Slice the potatoes ¼-inch thick and place them in a large bowl. Add the eggs, mix well and set aside. Sauté the bacon in a 10-inch skillet over high heat until browned, about 7 minutes. Remove the bacon from the skillet with a slotted spoon and set aside. Pour off all but 2 tbsps of the bacon fat and return the skillet to high heat. Add the onions and cook, scraping the bottom of the skillet occasionally until the onions are golden, about 3 to 5 minutes. Add Creole seasoning, then whisk in the flour. Slowly add the stock, vinegar and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from heat. Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon and combine thoroughly.

 
See, I KNEW this would happen! I get replies from some of the best cooks on the site- now how do I

choose which one to make?
Think 5 potato salads for 8 people is too many?
: )

Thanks to all!

 
Here's an old family recipe

* Exported from MasterCook *

German Potato Salad

Recipe By :
Serving Size : 10
Categories : Potatoes Salad

Amount Measure Ingredient -- Preparation Method

5 pounds red potatoes
1/2 pound bacon -- diced
1 medium onion -- diced
1/2 cup sugar
6 tablespoons vinegar
celery seed
salt and pepper

Boil potatoes gently until just tender. Refrigerate 2 hours or overnight.

Before serving, slice potatoes into 1/3 inch slices into a large container. Brown bacon until crispy. Add onion and saute until translucent. Remove bacon and onion and pour over potatoes. Add sugar and vinegar to bacon grease. Bring to a boil. Pour over potatoes. Toss gently. Sprinkle with a small amount of celery seed to taste. Add salt and pepper to taste.

Place in oven set very low ( 200 degrees or less) for about 30 to 45 minutes to allow flavors to blend. Serve warm.

Note: amount of sugar and vinegar is to taste. You may have to make adjustments according to your preference.

.

NOTES : This is a must at family parties!

 
Having tasted (in large quantities) this potato salad....

I can vouch for it's deliciousness. For a real ttreat, make his Austrian saurkraut too, and serve with the best German sausages you can nuy!

 
Recipe: Baked German Potato Salad and Hot Potato Salad with Bacon (Mennonite) Speck Salad

BAKED GERMAN POTATO SALAD

A great dish for a large group of people to serve at least 12. This is great for picnics, parties, potlucks, Christmas and Easter buffet dinners. An easy recipe to make that is not to spicy.

BAKED GERMAN POTATO SALAD

8 strips bacon, cubed
1 cup chopped celery
1 cup chopped onion
3 tablespoons flour
1 1/3 cups cider vinegar
2/3 cup sugar
1 tsp. salt
1/4 teaspoon pepper
8 cups cubed COOKED potatoes (about 8 medium)
1 cup sliced radishes (optional)

Fry bacon in 10-inch skillet until crisp. Remove and drain on paper towels. Drain off fat and measure. Return 1/4 cup bacon fat to skillet. Add celery and onion; cook 1 minute. Blend in flour until flour is absorbed by the fat. Then stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt and pepper. Pour mixture over potatoes and bacon in greased 3-quart casserole. Mix lightly. Cover.

Bake in 350 F. oven 30 minutes. Remove from oven. Stir in radishes, if desired. Serve at once. Makes 10 to 12 servings.

Farm Journal’s Best Ever Recipes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOT POTATO SALAD WITH BACON (MENNONITE) SPECK SALAT

4 slices lean bacon
1/2 cup finely chopped onions
1/4 cup chopped celery
1 Tbsp. flour
1/4 cup hot water
1/2 cup heavy cream
2 Tbsp. boiled dressing (see recipe)
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. freshly ground pepper

4 cups diced, hot, boiled potatoes
1 Tbsp. finely chopped parsley
1 tsp. finely chopped chives
Additional heavy (optional)
2 hard-boiled eggs, sliced

Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 Tbsp., return to medium heat, add onions and celery. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavours. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.

BOILED DRESSING:

1/2 cup sugar
1/2 tsp. salt
1 tsp. dry mustard
1/2 cup vinegar
2 eggs, well beaten
1 Tbsp. butter

Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.

Classic Canadian Cooking

 
Easy Hot German Potato Salad

About 8 red potatos, skins on and boiled until tender. Drain and break apart with a fork.
Chop some green onion, whatever suits your taste.
Mix together following and add to potatos and onions.
1 package dry ranch dressing mix
1 package Real Bacon Bits
1 cup Real Mayo
1/2 cup buttermilk.
Serve warm.

 
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