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Subject: Potato Salad
Newsgroups: rec.food.cooking

============================

From: Adrian Thomas 
Date: Thu, 23 Mar 2000 10:32:34 -0000
--------
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 
Date: Thu, 23 Mar 2000 11:40:07 GMT
--------
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 
Date: Thu, 23 Mar 2000 07:03:00 -0500
--------
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 
Date: Thu, 23 Mar 2000 12:59:49 GMT
--------
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. 
Date: Thu, 23 Mar 2000 12:24:42 -0600
--------
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
--------
>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 
Date: Thu, 23 Mar 2000 20:44:21 GMT
--------
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 !!!!

                     *  Exported from  MasterCook  *

                           French Potato Salad

Recipe By     : Julia Child
Serving Size  : 6    Preparation Time :0:00
Categories    : Dinner                           French
                Lunch                            Salad Dressing
                Salads                           Vegetables
                Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 
Date: Fri, 24 Mar 2000 00:41:50 GMT
--------
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
--------
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 
Date: Fri, 24 Mar 2000 17:15:57 -0500
--------
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.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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.

 
MMMMM
 
============================

From: FLAbunny[at]webtv.net (Terry)
Date: Thu, 23 Mar 2000 08:45:23 -0500 (EST)
--------
Try using plain yogurt instead of the mayo?

============================

From: Tom Jones 
Date: Thu, 23 Mar 2000 09:57:27 -0600
--------
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 
Date: Thu, 23 Mar 2000 18:25:36 GMT
--------
We use Kraft Zesty Italian salad dressing and everyone who's had it loves it
and asks for the recipe.

============================

From: Alan Zelt 
Date: Thu, 23 Mar 2000 20:40:18 GMT
--------
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.)

                     *  Exported from  MasterCook  *

                     Potato, Cucumber and Dill Salad

Recipe By     : Bon Appetit
Serving Size  : 4    Preparation Time :0:00
Categories    : Barbeque                         Dinner
                Lunch                            Salads
                Vegetables                       Potatoes
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 
Date: Thu, 23 Mar 2000 22:01:10 +0100
--------
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 
Date: Thu, 23 Mar 2000 13:36:00 -0800
--------
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. 
Date: Thu, 23 Mar 2000 20:35:25 -0600
--------
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
--------
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 
Date: Fri, 24 Mar 2000 06:22:19 GMT
--------
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
--------
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 
Date: Fri, 24 Mar 2000 11:07:34 -0800
--------
>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" 
Date: Thu, 23 Mar 2000 15:28:18 GMT
--------
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   2 tsp celey seed
1 cup chopped onion   1/2 cup chopped celery
4 Tbsp. flour    1 cup vinegar
4 Tbsp. sugar    1 cup water
3 tsp. salt    12 cups cooked potatoes, chopped
pepper     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

Ingredients:
 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.

MMMMM----- Recipe via Meal-Master (tm) v8.00
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.
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Kalter Kartoffelsalat (Cold Potato Salad)
Categories: German, Salads, Vegetables
Yield: 6 servings

6 ea Potatoes, Large                     3 tb Vinegar
Boiling Water                     1/2 ts Prepared mustard
1/2 ts Salt                                1 ts Sugar
1 md Onion, minced                       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.
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Warmer Kartoffelsalat (Hot Potato Salad)
Categories: German, Salads, Vegetables
Yield: 4 servings

3 md Potatoes, boiled in skins         3/4 ts Salt
3 sl Bacon                             1/4 ts Celery Seeds
1/4 c  Onion, Chopped                    1/4 ts Pepper
1 tb Unbleached Flour                  3/8 c  Water
2 ts Sugar                           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.
MMMMM

** Mike Henley - Houston, Texas - mike.henley@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.


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