Tangy German Potato Salad Recipes

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HOT AND TANGY GERMAN POTATO SALAD

Delicious, tangy German potato salad is a great side dish for bratwurst.

Provided by Barb0607

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h55m

Yield 10

Number Of Ingredients 8



Hot and Tangy German Potato Salad image

Steps:

  • Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
  • Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
  • Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
  • Cook on Low, stirring occasionally, 3 to 4 hours.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 47.1 g, Cholesterol 16.4 mg, Fat 6.5 g, Fiber 4.2 g, Protein 9.7 g, SaturatedFat 2.1 g, Sodium 586.7 mg, Sugar 5.8 g

5 pounds red potatoes, diced
1 pound bacon
2 sweet onions, diced
4 cloves garlic, minced
1 cup white vinegar
½ cup water
2 tablespoons white sugar
1 teaspoon salt

TANGY GERMAN POTATO SALAD

Make and share this Tangy German Potato Salad recipe from Food.com.

Provided by Punky Julster

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10



Tangy German Potato Salad image

Steps:

  • Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
  • Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
  • In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 566.2, Fat 20.8, SaturatedFat 6.9, Cholesterol 30.8, Sodium 557.6, Carbohydrate 81.3, Fiber 8.8, Sugar 13.4, Protein 13.6

7 medium potatoes (about 1-3/4 pounds)
8 slices bacon
1 small onion, chopped
1/2 cup diced celery
3 tablespoons all-purpose flour
3 tablespoons sugar
1/4-1/2 teaspoon salt
pepper
3/4 cup water
1/2-3/4 cup vinegar

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