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Subject: Various Potato Salad Recipes

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Newsgroups: rec.food.cooking
Subject: Recipe:  German Potato Salad with Beer Dressing
From: idlewild[at]webspan.net (Idlewild)
Date: Tue, 22 Jul 1997 18:50:49 -0500
--------
i got the original recipe from rfr.  i made it for the bbq of last week
where there was so much food leftover.  fortunately for me, not too many
people brought side dishes, so all of the salad was chowed very quickly.

German Potato Salad with Beer Dressing

Recipe By:      Idlewild
Serving Size:   8

10      small           red potatoes    
12      slices          bacon   
1       small           onion   chopped
4       ribs            celery  chopped
1       teaspoon        salt    
2       tablespoons     butter  
2       tablespoons     flour   
1/2     teaspoon        dry mustard     
1       tablespoon      sugar   
1       cup             beer    
1/2     teaspoon        Tabasco sauce (hot liquid pepper sauce) 
2       tablespoons     chopped fresh parsley   

Just so you know, this makes for a LOT of potato salad - cut the recipe
if you are not cooking for a large barbecue picinic.  

Peel and cube potatoes, boil until tender, drain.  Fry bacon until
crisp.  Drain well, crumble bacon, and mix with onion, celery, and salt.
Set aside.  Stir butter and flour in a small saucepan to make a roux.
Add mustard and sugar.  Slowly stir in beer and Tabasco sauce. Bring to
boil, stirring constantly. Pour over potato mixture. Sprinkle with
parsley. Toss lightly and let stand 1 hour.  Add bacon mixture, toss
gently.

Notes:  Recipe adapted from Lei Gui (LeiG@aol.com).  

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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@bigfoot.com

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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.

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Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: Petra Hildebrandt 
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 

Seems like German potato salad in the US is as far as I can imagine from
German German potato salad ...

Petra from
Hamburg, Germany

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Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: Alan Zelt 
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.

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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.

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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..

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Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: Petra Hildebrandt 
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.

 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

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Newsgroups: rec.food.cooking
Subject: Re: German Potato Salad
From: andrew + stefanie freeston 
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

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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.

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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@my-dejanews.com

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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@my-dejanews.com

From: Margaret Vensel 
Subject: Re: german potato recipe
Date: Fri, 28 Mar 1997
Message-ID: <333BE4FE.4242@cbcast.com>


                   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.
 
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Newsgroups: rec.food.cooking
Subject: Re: hot german potato salad
From: Susan 
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.

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Newsgroups: rec.food.cooking
Subject: Re: I feel a (Recipe for German Potato Salad) coming on here!
From: Ellen 
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:
> 
> In article <1dp9zqh.j9bm12v2g0hsN@isis113.urz.uni-duesseldorf.de>,
> 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.   slice spuds *before* cooking 
> 
>  ---= 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

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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
 c or 3 strips fine diced bacon
 c chopped onion
1 Tbsp flour
2 tsp salt
1  Tbsp sugar
 tsp pepper
2/3 c cider vinegar
1/3 c water
 tsp celery seed
 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  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????


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