Subject: Potato Salad
Newsgroups: rec.food.cooking
From: Adrian Thomas (ysupport at freenetname.co.uk)
Date: Thu, 23 Mar 2000 10:32:34 -0000
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I am looking for a potato salad dressing which does not involve any form of cream or mayonnaise. I was thinking along the lines of oil, a sweetish vinegar, chives, tarragon, dill, seasoning.
I'm doing this for a large function, and apparently, quite a few guests are not too keen on mayonnaise etc.
Any Ideas?
From: Jack Schidt (jack.schidt at worldnet.att.net)
Date: Thu, 23 Mar 2000 11:40:07 GMT
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Adrian Thomas wrote:
> I was thinking along the lines of oil, a sweetish
> vinegar, chives, tarragon, dill, seasoning.
I think you've answered your own question there. Use oil and vinegar, some onion, maybe even some bacon and the herbs you've listed.
From: Mr. Bill (brawnybear at netscape.net)
Date: Thu, 23 Mar 2000 07:03:00 -0500
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Adrian Thomas wrote:
>I am looking for a potato salad dressing which does not involve any form of
>cream or mayonnaise. I was thinking along the lines of oil, a sweetish
>vinegar, chives, tarragon, dill, seasoning.
that sounds like trying to make tuna casserole and substituting anchovies. Not the same dish. Maybe a substitution to potato salad is the answer rather than making a dish and altering the "major: flavor.
From: Jack Schidt (jack.schidt at worldnet.att.net)
Date: Thu, 23 Mar 2000 12:59:49 GMT
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Not all potato salad contains mayonnaise and it's not as though the poster is looking for a potato substitute. German potato salad doesn't contain mayonnaise, for instance.
From: MR B. (hahabogus at hotmail.com.invalid)
Date: Thu, 23 Mar 2000 12:24:42 -0600
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Isn't there a german potato salad that uses a oil based dressing?
From: grau at uic.edu (Barry Grau)
Date: Thu, 23 Mar 2000 19:23:17 GMT
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>Isn't there a german potato salad that uses a oil based dressing?
Yes, the "recipe" goes something like -
boil boiling potatoes in their skins until done (but not mushy)
while still warm, peel and slice the potatoes
add a little chicken or beef stock and let it sit a few minutes until absorbed
dress with salad oil and vinegar
season with salt and pepper
serve warm
it's possible to add other things to this - bacon, ham, wurst, parsley, dill, cheese, mustard, mayonnaise, sour cream, whatever you like...
From: Alan Zelt (alzelt at worldnet.att.net)
Date: Thu, 23 Mar 2000 20:44:21 GMT
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Believe it or not, mayo is not the glue that holds the world together. I can go months without even touching the jar. French potato salad, a most marvelous type indeed, would never consider using mayo. Vizualize world recipeeeeeeeez !!!!
French Potato Salad
Recipe By: Julia Child
Serving Size: 6
Categories: Dinner, French, Lunch, Salad Dressing, Salads, Vegetables, Potatoes
1 1/2 lb small yukon gold or baby red potatoes -- boiled, peeled and sliced 1/4" thick
1/3 cup dry white wine
1/3 cup cold water
1 tablespoon shallots -- minced
3 tablespoons extra virgin olive oil
salt and pepper
Boil potatoes for 20 minutes. Drain and peel skin. Slice 1/4" thick.
In medium bowl, blend wine, water, shallots, oil, 1/2tsp salt and a few grindings of pepper.
Gently place potatoes in the bowl, and using a bulb baster so as not to break the slices, baste the potatoes with the liquid. Baste several times as the potatoes cool.
Serving Ideas: include in Salade Nicoise
From: notbob (notbob at home.com)
Date: Fri, 24 Mar 2000 00:41:50 GMT
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Alan Zelt wrote:
> Believe it or not, mayo is not the glue that holds the world together....
INFIDEL!! May the bacon crumbs of a thousand BLT's fall in your lap.
;)
nb
From: pattee at spot.Colorado.EDU (Donna Pattee)
Date: 24 Mar 2000 21:04:09 GMT
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Oh, helpful answer! German potato salad uses no mayo or cream, and is really good stuff (unless someone puts in too much sugar). I don't have any recipes
- I let other people make it, and I eat it.
From: Mr. Bill (brawnybear at netscape.net)
Date: Fri, 24 Mar 2000 17:15:57 -0500
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Donna Pattee wrote:
> I don't have any recipes
>- I let other people make it, and I eat it.
Since you didn't have a recipe to add...here is one for your collection. I really don't know how this is called German potato salad since is it served hot...but this is a good recipe.
Title: German Potato Salad
Categories: Side dishes, Salads
Yield: 8 Servings
6 sl Bacon, crispy fried
1 1/2 c Cold water
3 tb Flour
1 md Onion
3 tb Sugar
1/4 c Vinegar
6 md Potatoes, boiled & sliced
Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying.
From: FLAbunny at webtv.net (Terry)
Date: Thu, 23 Mar 2000 08:45:23 -0500 (EST)
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Try using plain yogurt instead of the mayo?
From: Tom Jones (tom.jones at innosoft.com)
Date: Thu, 23 Mar 2000 09:57:27 -0600
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Here's one that I make from time to time. I'm guessing on the amounts, I usually just eyeball it. It goes something like this.
3 large russet potatoes, baked, peeled, and diced
1/4 C white vinegar
1/4 C olive oil
1 TBLS spicy brown mustard
salt and fresh ground pepper to taste
Add the vinegar, oil, mustard, salt and pepper together and whisk until blended, then taste and add more salt, pepper, mustard, etc., if needed. I usually do this in a mini food processor. Pour mixture over the warm potatoes, stir then chill. You could add a couple of strips of crumbled up bacon for added flavor.
From: Vivienne Welchner (welchner at home.com)
Date: Thu, 23 Mar 2000 18:25:36 GMT
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We use Kraft Zesty Italian salad dressing and everyone who's had it loves it and asks for the recipe.
From: Alan Zelt (alzelt at worldnet.att.net)
Date: Thu, 23 Mar 2000 20:40:18 GMT
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Yes!!!! This one is a real favorite of mine. It goes wonderfully with a spicy barbecued chicken or meat dish. And how can I go wrong picking a dish that has dill in it? (let's just say it is another opportunity to stay on good terms with Finns.)
Potato, Cucumber and Dill Salad
Recipe By: Bon Appetit
Serving Size: 4
Categories: Barbeque, Dinner, Lunch, Salads, Vegetables, Potatoes, Side Dish
2 lb baby red potatoes -- sliced
3 1/2 tbsp rice wine vinegar
1 1/2 tbsp country style dijon mustard
6 tbsp canola oil
1/2 c fresh dill -- chopped
3/4 lb pickling cucumbers -- sliced
sprigs of dill
Cook potatoes in boiling water until just tender. transfer to large bowl. Add 2 Tbsp vinegar to hot potatoes, and stir gently. Combine remaining 1 1/2 Tbsp of vinegar and mustard in small bowl. gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. Cover, and chill in refrigerator. Bring to room temp before serving. Add dill sprigs.
Serving Ideas: great with barbecue
NOTES: A quick low-fat, no-cholesterol side dish
From: Wim van Bemmel (wim at vanbemmel.nl)
Date: Thu, 23 Mar 2000 22:01:10 +0100
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Alan, you gave a nice recipe, I think I'll give that with lamb chops Sunday, but I have a question:
What is special on 'canola oil' ?
What is it, and is there a substitute ?
Also, I have lots of vinegars, but no Rice Wine. suggestions ?
Thanks,
Regards, Salut, Groeten,
From: Spooky (dawna at portal.ca)
Date: Thu, 23 Mar 2000 13:36:00 -0800
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Wim van Bemmel wrote:
>What is special on 'canola oil' ?
>What is it, and is there a substitute ?
I'm not Alan, but I can tell you that canola oil is highly touted as a "healthy" oil, in that mysterious way that oils are classified. To substitute, I would recommend safflower oil (if you can get it in the Netherlands) or a good quality olive oil. The flavour will be slightly different with the olive oil, naturally, but it would probably still be delicious. For what it's worth, I use any of those three oils for my potato salad recipes, depending on what else I put in them, and what I have in the house!
Here is a little recipe for Red Potato Salad with Minted Dressing:
Red potatoes (1 1/2 potatoes per serving if they are medium or large, more if they are tiny new potatoes)
Boil or steam potatoes until tender. Cut into salad-sized chunks (size of a medium red radish)
Mix the following dressing: (amounts given for 2 or 3 large servings)
1/3 cup olive oil (virgin, but not extra virgin)
1 bunch of fresh mint, cleaned and chopped finely
1/4 bunch fresh cilantro (or parsley if you don't like cilantro),
cleaned and chopped finely
2 cloves of garlic
1/2 teaspoon salt
Freshly ground black pepper to taste
dash of lemon juice or wine vinegar
Pour over the potatoes, preferably while they are still warm. Stir gently with a spatula to coat. If you wish, garnish with freshly grated parmesan, or crumbled feta, or fresh mozzarella.
Serve warm or cold. Great for picnics... no mayo to go "off!"
regards,
Spooky
From: MR B. (hahabogus at hotmail.com.invalid)
Date: Thu, 23 Mar 2000 20:35:25 -0600
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I'm am an Alan but not a Zelt type Alan. Rape seed oil and Canola oil are basically the same. The name was changed in a marketting ploy. The taste of either oils is very nuetral or non existant. Hope this helps in your quest for a Substitute. Canola Oil was invented about 60 miles from my house.
From: hartmans at mediaone.net (Kay Hartman)
Date: Fri, 24 Mar 2000 05:44:19 GMT
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Wim van Bemmel wrote:
>What is special on 'canola oil' ?
>What is it, and is there a substitute ?
Rapeseed oil.
>Also, I have lots of vinegars, but no Rice Wine.. suggestions ?
Rice vinegar can be found where you buy Japanese ingredients. Other than that you might try a mild white wine vinegar.
From: Alan Zelt (alzelt at worldnet.att.net)
Date: Fri, 24 Mar 2000 06:22:19 GMT
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Nothing special about canola oil. Just my observation that it is a bit "healthier" for you than other veggie oils. I don't know what you can substitute for rice wine vinegar. It is not the same as rice wine. I think I checked on that for Debra Fritz, once.
From: sackv at uni-duesseldorf.de (Victor Sack)
Date: Fri, 24 Mar 2000 08:08:23 +0100
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Wim van Bemmel wrote:
> Alan, you gave a nice recipe, I think I'll give that with lamb chops
> Sunday, but I have a question:
I'm not Alan, but...
> What is special on 'canola oil' ?
Not much. FWIW, it's low in saturated fats.
> What is it, and is there a substitute ?
It's rapeseed oil. In German, it's called Rapsöl and can be found in most every supermarket. In French, it's huile de colza. Those fields covered by dazzling yellow flowers you see all over Europe are rapeseed fields. I believe EU heavily subsidises rapeseed production for some reason (or lack of it... you never know with EU).
> Also, I have lots of vinegars, but no Rice Wine.. suggestions ?
Sherry vinegar perhaps?
From: Marca (marca at mostly.com)
Date: Fri, 24 Mar 2000 11:07:34 -0800
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>I'm doing this for a large function, and apparently, quite a few guests are
>not too keen on mayonnaise etc.
I agree with the guests who don't like mayo in potato salads! What you are thinking of sounds very good. Alternatively,you can make a lovely potato salad by combining cooked red potatoes (skins on) with diced red onion and pesto.
Newsgroup: rec.food.cooking
Subject: Re: Potato Salad (German Potato Salad Collection)
From: "Paul R.O'Neill" (operapro at mediaone.net)
Date: Thu, 23 Mar 2000 15:28:18 GMT
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Adrian Thomas wrote:
> I am looking for a potato salad dressing which does not involve any form of
> cream or mayonnaise.
Here is a handful of assorted recipes for 'German Style' Potato Salads. I have clipped them from various Internet sources. Most have no names attached to them anymore, so I cannot give credit. I hope they give you some more choices and options!
Paul in Byfield, MA
________
Grandma's German Potato Salad
From: morrissey at stsci.edu (Mostly Harmless)
Date: Tue, 13 Jul 1993 17:23:04 GMT
1 lb. fat back or bacon
1 cup chopped onion
4 Tbsp. flour
4 Tbsp. sugar
3 tsp. salt
pepper
2 tsp celey seed
1/2 cup chopped celery
1 cup vinegar
1 cup water
12 cups cooked potatoes, chopped
parsley
Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble.
Cook onion and celery in fat til just tender.
Blend in flour, sugar, salt, celery seed, and pepper to taste.
Add vinegar and water.
Cook and stir til thickened and bubbly.
Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.
Grnish with parsley.
Can be served warm or chilled, but you taste the bacon fat a bit more when it's chilled.
mara
________
Abysmally Low German Potato salad
6-8 medium potatoes
2 onions
1 tsp. flour
celery seed to taste
10 strips bacon
pepper(lots)
1 tsp. sugar
1 cup vinegar + water
1. Peel the potatoes and cut into slices; boil until soft
2. Fry bacon until semi-crisp; Remove and save, leaving the fat in the pan
2. Fry the flour, sugar, and celery seed in the fat until smooth and bubbly
3. Add the vinegar-water, bring to a boil
4. Add potatoes, remove from heat, cover until ready to serve
________
Subject: COLLECTION: German Potato Salads
You didn't specify 'hot' or 'cold', so take your pick.
Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Categories: German, Salads, Vegetables
Yield: 4 servings
4 c Potatoes
1/3 c Onion, Chopped
2 c Chicken Broth
1/2 ts Sugar
1/2 ts Salt
2 tb Lemon Juice
1/4 c Vegetable Oil
Pepper, to taste
Peel potatoes and slice 1/4-inch thick.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
Title: Kalter Kartoffelsalat (Cold Potato Salad)
Categories: German, Salads, Vegetables
Yield: 6 servings
6 ea Potatoes, Large
Boiling Water
1/2 ts Salt
1 md Onion, minced
3 tb Vinegar
1/2 ts Prepared mustard
1 ts Sugar
2 ts Dillseed
Peel and quarter potatoes.
In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.
________
Title: Warmer Kartoffelsalat (Hot Potato Salad)
Categories: German, Salads, Vegetables
Yield: 4 servings
3 md Potatoes, boiled in skins
3 sl Bacon
1/4 c Onion, Chopped
1 tb Unbleached Flour
2 ts Sugar
3/4 ts Salt
1/4 ts Celery Seeds
1/4 ts Pepper
3/8 c Water
2 1/2 tb Vinegar
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.
Mike Henley - Houston, Texas - mike.henley at yob.com
________
German Potato Salad
Makes 6 to 8 servings
from Better Homes and Gardens New Cook Book.
6 medium potatoes (2 lbs)
6 slices thick bacon
1/2 cup chopped onion
2 Tbs all-purpose flour
2 Tbs sugar
1 1/2 tsp salt (less if bacon is extremely salty)
1 tsp celery seed
dash pepper
1 cup water
1/2 cup cider vinegar
2 hard cooked eggs, sliced
In a covered pan cook potatoes in boiling salted water for 25 to 30 minutes or untill tender; drain well. Peel and slice potatoes. In a large skillet cook bacon until crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in the reserved drippings until tender but not brown. Stir in the flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and potatoes. Cook about 5 minutes or until heated through. Add hard cooked eggs: toss lightly to mix.
________
AUNT GRETA'S GERMAN POTATO SALAD
5 lb. potato
1 lb. bacon
3 large brown onions
1/2 cup vinegar
2 cups water
2 T sugar
1 T salt
2 T cornstarch
Boil potato, cool and set aside. May be refrigerated.
Saute bacon (diced) with two of the diced onions until tender but not brown. Add vinegar, water, sugar and salt. Cook with cornstarch until consistency of heavy gravy.
Pour over cooled sliced potatoes which have been seasoned with salt and pepper, Cool. Warm when ready to serve in oven, crockpot or electric roaster.
Add remaining raw onion to potatoes if desired. If potatoes seem dry add 1/2 cup salad oil, and mix up.
After it is ready, it sits in the fridge over night, and is warmed up in
a crock pot and served warm. Hope that this helps.
________
German potato salad is generally tart (vinegar-based dressing), has bacon and is served warm:
Grandma Hofmeyer's Hot German Potato Salad
10 lbs. potatoes (cooked with their skins on)
2 lbs. bacon, diced
1/2 - 3/4 C. diced onion
2 tsp. salt
3/4 C. vinegar
1/4 C. sugar
16 eggs
Cook potatoes with skins on. While they're still warm, remove skins and dice the potatoes. Add chopped onions. Fry the bacon until crisp, drain and reserve the drippings. Add the bacon to the potatoes.
Return 2-3 T. drippings to frying pan and 4 eggs until the whites are just set. Yolks will be runny. Repeat with additional drippings and eggs. Put several more T. of drippings in fry pan and add vinegar. Bring to a boil, stirring constantly. Add this to the potatoes. Add sugar and salt, and stir well. (I sneak in a little white pepper.) Get an official taste and adjust seasonings. Get a second opinion; serve warm. ;-)
Here's a different take on the recipe - note it's a combination of hot potato salad and wilted lettuce ;-) ---
________
Hot Potato Salad, Dutch Style
5 large potatoes (2 1/2 - 3 lbs.)
5 eggs
3/4 lb. bacon
1/2 C. vinegar 1/2 - 3/4 C. diced onion
Leaf garden lettuce - about 2 cups, pressed down
Boil the potatoes in salted water. Hard boil the eggs, dice the bacon and fry it until crisp; reserve grease. Cut garden lettuce into slices. When potatoes are done, mash or whip, add the chopped hard boiled eggs, bacon, onion and lettuce. Stir together and add some bacon grease and vinegar (to taste). Serve hot.
Nancy Dooley
________
Grandma's German Potato Salad
2 1/2 lb. Red skinned potatoes, well scrubbed
1/4 lb. Bacon - diced
1/4 cup Vinegar
1/2 cup Water
1/4 cup Sugar
3/4 cup + flour
Salt and freshly ground Pepper to taste
1 med. Onion - chopped
Boil unpeeled potatoes in water until tender; drain, let cool slightly; cook bacon in skillet until crisp; drain off drippings except 2 Tbsp. Over low heat, add vinegar, water and sugar, mixing well; add enough flour to thicken slightly, stirring to avoid lumps; dice warm potatoes in a large bowl and pour bacon mixture over potatoes; add salt, pepper and onion; mix, let cool to room temperature; may be served chilled if desired.
________
Warmer Kartoffelsalat (Hot Potato Salad)
Wash and cut in half:
6 medium size (about 2 lbs.) potatoes
Cook about 20 minutes or until potatoes are tender when pierced with a fork. Drain potatoes. Dry potatoes by shaking pan over low heat. Peel, cut in 1/4" slices.
Meanwhile, dice and pan-broil, reserving bacon drippings:
12 slices bacon
Set aside.
Clean and chop:
3 medium size onions (about 1-1/2 cups, chopped)
Put 6 Tbsp of the bacon drippings into a saucepan. Add the onion and cook until it is transparent, occasionally moving and turning with a spoon.
Stir in:
1 cup plus 2 Tbsp vinegar
1-1/2 Tbsp sugar
1-1/2 tsp salt
3/4 tsp MSG
1/4 tsp pepper
Heat mixture to boiling. Add the diced bacon to the onion-vinegar mixture.
Pour over the hot potato slices, toss lightly to coat evenly.
________
German Potato Salad
3 slices bacon 2 tsp sugar
3 pounds potatoes 1/4 tsp pepper
1 Tbsp flour 1 medium onion, finely chopped
1 Tbsp butter
1/2 tsp dill weed
1/2 cup vinegar
1/2 tsp celery seed
1/2 cup water
3 Tbsp chopped parsley
1 tsp salt
Fry bacon till firm, drain on paper towel. Boil potatoes in salted water until tender. Peel and slice or dice. Stir butter and flour into bacon fat until smooth. Add vinegar, water, salt, sugar and pepper. Cook until flour is done and sauce slightly thickened. Add onion, crumbled bacon, dill, celery seed and parsley to potatoes. Pour dressing over them, mix well. Serve hot or cold.
________
from USA
Hot German Potato Salad
8 med. potatoes boiled (firm)
1 pound Bacon cooked and cut up 1" pieces
1 cup celery diced along with
1 cup onions diced sauted in bacon grease
3 Tbsp flour
1 1/2 cup water
1/2 cup cider vinegar
3/4 cup dark brown sugar
Add flour to sauted onions and celery, mix, then add water and cider vinegar. Cook until bubbly and thick. Add dark brown sugar, and stir. Pour sauce over potatoes and bacon and Bake 350 1 hour until done.