Salad: Various Potato Salad Recipes
Subject: Various Potato Salad Recipes
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: kde13 at aol.com (Kimmi)
Date: 30 Oct 1997 00:17:21 GMT
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True German Potatoe Salad is a hot vinegar based dish. No Mayonaisse!
KimmiWimmers at bigfoot.com
Newsgroups: rec.food.cooking
Subject: German Potato Salad
From: buffylyre at aol.com (Buffy Lyre)
Date: 15 Aug 1998 06:07:38 GMT
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One nice thing about picnics is that you eat plenty of the foods that you try to avoid the rest of the year. We had a large selection of potato salads, some hot and some cold, but all delicious. Even my grandson, who hasnt met a potato he likes, ate several helpings of the hot German potato salad.
Hot German Potato Salad
8 medium new potatoes
6 slices bacon
2 1/2 tablesp flour
1 1/2 cups hot water
6 tablesp cider vinegar
1 1/2 tablesp sugar
1 teasp dry mustard
salt and pepper to taste
10 romaine lettuce leaves
3 large ripe tomatoes
Boil potatoes in jackets until tender. Fry the bacon until crisp. Drain the bacon well and crumble, but save about 1/4 cup of the bacon fat. Heat the bacon fat and stir in the flour and cook slowly while stirring for about a minute. Remove from the heat and add 1 1/2 cups hot water and the vinegar, mix very well, and return to low heat and cook, stirring, until smooth and thickened. Add sugar, mustard, salt, and pepper and cook 2 minutes. Drain the potatoes, peel, and slice them warm. Toss the potatoes with the dressing until well coated. Arrange lettuce leaves in a large bowl and mound the hot salad in the center. Cut the tomatoes in wedges and arrange around the edge. Sprinkle the crumbled bacon on top and serve warm.
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: Petra Hildebrandt (phildeb at ibm.net)
Date: Wed, 9 Jun 1999 19:21:02 +0200
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jim chapman wrote
> German Potato Salad
> 1 1/2 cups vinegar -- adjust as needed.
> 1 1/2 cups sugar -- use equal parts of
> 1 1/2 cups water -- these three
I really wonder how some recipes get their names. I have never seen anyone making a potato salad with bacon (which is called Specksalat, or bacon salad, in contrast to mayo based potato salad, which is as well typical of German cooking) with water. Usually it is chicken stock or beef stock isntead of water.
>Peel potatoes, boil until done, drain and leave in pan to cool - overnight is
>fine.
For a _real_ German potato salad, it's not fine. Potatoes should be boiled in their jackets, with much salt and - optional - a little caraway. And the secret to a good *specksalat* ist that the potato slices have to be warm when mixed with the vinaigrette.
>in a saute pan, fry bacon and onion. drain and save grease.
>in a separate bowl, mix 1 11/2 cups sugar,
>vinegar, and water.
This would be way too sweet for me. I have flipped thru several cookbooks. Sugar is mentioned in tablespoons at the max.
>Add liquid to bacon and onions
or deglaze the pan with stock and vinegar
>container mix flour and cold water.
yuck <scnr>
Seems like German potato salad in the US is as far as I can imagine from German German potato salad ...
Petra from
Hamburg, Germany
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: Alan Zelt (alzelt at worldnet.att.net)
Date: Wed, 09 Jun 1999 15:19:57 -0700
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Petra Hildebrandt wrote:
> Seems like German potato salad in the US is as far as I can imagine from
> German German potato salad ...
i guess like any other cuisine, it does help to see how it is done in the "real" country before you start making authentic foods from country's one has never been to before.
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: sf at pipeline.com (sf)
Date: Wed, 09 Jun 1999 23:07:07 GMT
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Petra Hildebrandt wrote:
> I have never seen anyone
>making a potato salad with bacon (which is called Specksalat, or bacon salad,
>in contrast to mayo based potato salad, which is as well typical of German
>cooking) with water. Usually it is chicken stock or beef stock isntead of
>water.
Very interesting points, Petra. I haven't had this sort of thing in years and when I did - it was served hot, but I remember liking it a lot.
Thanks for your snippet about German potato salad being mayonaise based. I thought it was something English in origin.
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: rdyoung at wcc.net (Bob Y.)
Date: Wed, 09 Jun 1999 23:36:55 GMT
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Petra Hildebrandt wrote:
>jim chapman wrote
>
>> German Potato Salad
>
>
>> 1 1/2 cups vinegar -- adjust as needed.
>> 1 1/2 cups sugar -- use equal parts of
>> 1 1/2 cups water -- these three
>
>
>I really wonder how some recipes get their names. I have never seen anyone
>making a potato salad with bacon
Don't know, but I've eaten that sort of salad in a little Lokal near Tempelhof with wurst, and I believe Schultheiss bier.
Of course, my memory and spelling could be off..
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: Petra Hildebrandt (phildeb at ibm.net)
Date: Thu, 10 Jun 1999 07:54:56 +0200
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Bob Y. wrote
>> I have never seen anyone
>>making a potato salad with bacon
>
>Don't know, but I've eaten that sort of salad in a little Lokal near
>Tempelhof >with wurst, and I believe Schultheiss bier.
<grin> no, my point was that here water was used instead of broth or stock, I did not discuss the bacon, which is perfectly fine.
And, btw, your spelling is fine as well.
Petra
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: andrew + stefanie freeston (anfre at ihug.co.nz)
Date: Thu, 10 Jun 1999 19:22:34 +1200
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Petra Hildebrandt wrote:
> jim chapman wrote
>
> > German Potato Salad
>
> > 1 1/2 cups vinegar -- adjust as needed.
> > 1 1/2 cups sugar -- use equal parts of
> > 1 1/2 cups water -- these three
>
> I really wonder how some recipes get their names. I have never seen anyone
> making a potato salad with bacon (which is called Specksalat, or bacon salad,
> in contrast to mayo based potato salad, which is as well typical of German
> cooking) with water. Usually it is chicken stock or beef stock isntead of
> water.
>
> >snip
I know it's supposed to be done with stock, but personally I always prefered it with water. The rest I do exactly as you wrote plus finely chopped onion and parsley. I often add some cucumber (very finely sliced) to keep the salad moist.Regards Stefanie
Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: bigdave at olywa.net (Dave)
Date: Fri, 11 Jun 1999 22:06:42 GMT
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Petra Hildebrandt wrote:
>Seems like German potato salad in the US is as far as I can imagine from
>German German potato salad ...
I've had at least four versions of "potato" salads made by several German ommas from church:
1. Thin sliced potatoes and onions in a dill vinaigrette (Dresden area)
2. Typical cubed potato, mayo,onion, egg and pickle juice (Northwest)
3. Above with herring (Pomerania, Stetin)
and unlike the above this one is served warm:
4. Sweetened and thickenedd bacon fat, vinegar and dill sauce, sliced onion, and sliced potatoes.
Newsgroups: rec.food.cooking
Subject: hot german potato salad
From: nos4ot2 at my-dejanews.com
Date: Wed, 10 Jun 1998 20:08:55 GMT
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does any one out there have a good recipe for hot german potato salad, if so please post it or email it to me nos4ot2 at my-dejanews.com
Newsgroups: rec.food.cooking
Subject: Re: hot german potato salad
From: waynew at visi.net (owl)
Date: Sat, 20 Jun 1998 16:14:19 GMT
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>does any one out there have a good recipe for hot german potato salad,
>if so please post it or email it to me nos4ot2 at my-dejanews.com
From: Margaret Vensel (jvensel at cbcast.com)
Subject: Re: german potato recipe
Date: Fri, 28 Mar 1997
GERMAN POTATO SALAD
Red potatoes to equal 6 cups when sliced
1/2 lb. bacon, diced
1 bunch green onion, sliced
2 T. flour
1 1/2 T. sugar
2 teasp. salt
1/2 teasp. pepper
3/4 cup water
1/3 cup vinegar
1/4 cup parsley, chopped
Cook red potatoes in their jackets until just tender.* Peel and slice while still warm. Cook bacon in skillet until done. Remove bacon, reserving the bacon drippings. Return 1/4 cup drippings to skillet. Saute onion in the drippings. Blend in flour, sugar, salt and pepper. Add water and vinegar. Cook until thickened. Add bacon pieces. Pour over potaotes while still warm. Blend in parsley and toss well. Let stand covered a short while to let flavors blend before serving.
*Some believe that it is important to cook the potatoes in their jackets however its quicker and easier to peel first and I don't find it makes a difference.
HOT GERMAN POTATO SALAD
Categories: Salads
Yield: 6 servings
2 lb Potatoes
1 ts Salt
1/4 ts Pepper
1 ts Dry mustard
1/2 ts Sugar
1/2 ts Flour
1/2 c Water
1/2 c Vinegar
1/4 lb Bacon
1 md Onion, cut fine
Cook potatoes in boiling salted water until tender. Drain, peel, and while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon, sliced and chopped fine in skillet, fry light brown; add onions, brown slightly; add potatoes and the hot vinegar; heat through to absorb the vinegar and water; serve warm.
Newsgroups: rec.food.cooking
Subject: Re: hot german potato salad
From: Susan (weller at my-dejanews.com)
Date: Mon, 22 Jun 1998 16:07:36 GMT
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>does any one out there have a good recipe for hot german potato salad,
boil my potatoes and a couple of eggs, cut them up and toss them with a bottled hot bacon or spinach salad dressing. Not nearly as good, but a pretty fair substitute.
Newsgroups: rec.food.cooking
Subject: Re: I feel a (Recipe for German Potato Salad) coming on here!
From: Ellen (nytestar at x-kites.com)
Date: Sat, 27 Mar 1999 23:14:22 -0800
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Thank you. I've been searching my files for this recipe. My mom made it and I loved it, but lost it when she passed away. Kudos, Sheldon! Ellen
Sheldon wrote:
> Victor Sack writes:
> >Alan Boles wrote:
> >
> >> Talking about potato salad got any good recipes for a non-Mayo
> >> dressing for tatter salads???
> >
> >How about sour cream or buttermilk? With an addition of mustard and
> >dill perhaps?
> >
> >Victor
>
> I prefer *hot* German Potato Salad, try the basic recipe below by mixing the
> hot dressing immediately with *hot* potatoes - I prefer my potatoes for this
> thinly sliced rather than diced. <hint> slice spuds *before* cooking <hint>
>
> ---= GERMAN POTATO SALAD =---
>
> 8 slices bacon
> 3 tablespoons flour
> 4 teaspoons chopped onion
> 2/3 cup vinegar
> 2/3 cup water
> 1/2 cup sugar
> 4 teaspoons salt
> 1/2 teaspoon ground black pepper
> 1 teaspoon powdered dry mustard
> 1/2 teaspoon crumbled whole rosemary leaves
> 2 quarts cooked diced potatoes
> 1/2 cup chopped fresh parsley
>
> Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion
> to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and
> spices. Cook only until mixture is of medium thickness. Add to potatoes,
> parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
>
> Serves 8 to 10.
>
> House & Garden - February 1957 - Eloise Davison
Newsgroups: rec.food.cooking
Subject: REC: German Potato Salad
From: stenni at erols.com (Hag n Stenni)
Date: Fri, 30 Apr 1999 05:48:35 GMT
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GERMAN POTATO SALAD
Caroll Scheidegger
3 lb (12 med) red potatoes
1/4 c or 3 strips fine diced bacon
1/4 c chopped onion
1 Tbsp flour
2 tsp salt
1 1/4 Tbsp sugar
1/4 tsp pepper
2/3 c cider vinegar
1/3 c water
1/2 tsp celery seed
1/2 c fine chopped celery
3 Tbsp chopped parsley
Cook unpeeled potatoes in enough water to cover until tender. Drain and cool slightly. Peel and slice approximately 1/4 inch thick. Fry bacon until crisp. Saute onion in bacon fat fro 1 min. Blend in flour, salt, sugar, and pepper unti mixture is smooth. Stir in vinegar and water until mixture is smooth. Cook over low heat for 10 min stiring well. Pour over
sliced potatoes, add celery seed, celery, parsley, and bacon. Mix well and serve warm.
24 hours in a day
24 beers in a case..
A strange coincidence????