NEW POTATO AND BIERWURST SALAD WITH MUSTARD CREAM DRESSING
A German recipe in the 'modern' tradition. Delicious summer eating. Adapted from Modern German Cooking.
Provided by evelynathens
Categories Potato
Time 27m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Boil the potatoes in salted water for 10-12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.
- Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.
- Beat the mayonnaise, mustard, sour cream, sugar, poppy seeds and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
- To make the Oil and Vinegar Salad Dressing: Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving. This will make more than you need, but it is a nice dressing to have ready to use on a variety of salads.
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.
Categories Herb Mustard Potato Side Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
- Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
POTATO BRATWURST SKILLET
Apples are a sweet and surprising addition to tender potatoes and leftover bratwurst in this stovetop supper. "Having grown up in the Midwest, I love a meat-and-potatoes meal," notes Marcia Graves-Wilbur from Indian Harbour Beach, Florida. "If I can make it all in one pot, it's an added bonus."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, bring potatoes and broth to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bratwurst, apples, onion and salt; cook for 5-10 minutes or until potatoes are tender and broth has evaporated., Push bratwurst mixture to the sides of pan. Place sugar in the center of pan; cook until sugar is melted and golden brown. Add butter; cook and stir until butter is melted. Toss with the bratwurst mixture; serve immediately.
Nutrition Facts : Calories 266 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 740mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 9g protein.
NEW POTATO AND BIERWURST SALAD WITH MUSTARD CREAM DRESSING
This is a great salad. The only potato salads I eat are German recipes. I even like the warm ones although this a chilled version. Cooking time includes chill time. From Modern German Food by Roz Denny. Zaar World Tour 05
Provided by Amis227
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water for 10-12 minutes or until just tender.
- Drain and mix gently in a large bowl with the sliced red onion.
- Season to taste and cool slightly.
- Add your desired oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled.
- Meanwhile, chop the apple and mix with the lemon juice.
- Mix into the potato along with the sausage and gherkins.
- Beat the mayonnaise, mustard, sour cream and just enough milk to make a dressing the consistency of cream.
- Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
- It is best served only lightly chilled so remove it a good half an hour before serving.
- Note: Dessert apples (or baking apples depending on your part of the country) include the varieties Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland, Winesap. If you don't care for any of those, you could also use Golden Delicious, Empire, Red Delicious, Fuji, Criterion or Pink Lady.
Nutrition Facts : Calories 541.1, Fat 34.9, SaturatedFat 10.4, Cholesterol 66.3, Sodium 1227, Carbohydrate 42.4, Fiber 5.1, Sugar 7.5, Protein 15.7
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- Boil the potatoes in salted water for 10 to 12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.
- Add 3 tbsp oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.
- Beat the mayonnaise, mustard, Quark and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.
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