potato salad in german style do i have to add some mayonaise?

Question

what is the best thing , i ask this aleady but im not contented the answer

Answer 1

no, German potato salad has no mayo in it, rather vinaigrette-type dressing

boil potatoes, but not too soft, slice them
cube some hard salami
slice fine some celery hearts
2 hard boiled eggs, sliced
1 tsp celery seeds

dressing

4 tbsp olive oil
2 tbsp vinegar
1 tbsp dijon mustard
1 tsp salt
1 tsp sugar
whisk till creamy, combine with salad ingredients, enjoy

Answer 2

Traditional german potato salad dressing is made by browning diced bacon in a pan until browned and crisp, remove bacon and put on sliced boiled potatoes. Remove all but 2 tbsp. of the drippings and add 1 diced onion. Add 1 tbsp flour when onions are tender, stir and cook for 1 minute. Add 1/2 cup vinegar, 1 tsp salt, 1/2 tsp pepper, 1 tbsp. sugar, 1 tsp celery seed and 1-2 tbsp chicken broth, depending on thickness desired. Add cooked potatoes (about 6 for the quantity of dressing given) to the pan and stir to combine. Salad should be served warm. I don't recall seeing a recipe for German potato salad that contained mayo or mustard. It's usually a sugar, vinegar, bacon combination.

Answer 3

No !!!! Das is nicth so gut. That is not a good thing to do to german potato salad. It is an oil and vineager based dressing. I make mine by chopping raw bacon( small pieces) browning them almost until done. add chopped celery and onion to the frying pan with the bacon and the grease from the bacon. Add sugar vinager(you will need to adjust the amount of sugar and vinager to your taste. Pour the contients of the skillet over boiled potatoes( slice or diced). I like mine sliced with the skins on. Salt and pepper to taste. Caraway seeds may be added as well as chopped garlic if you like.

Answer 4

Potato salad is said to be of Teutonic origin, prepared when boiled potatoes were tossed with oil, vinegar and seasonings, a dish known now as German potato salad.

When potato salad caught on in the United States, in the second half of the 19th century, it was probably by way of German immigrants. To this day, most people who know how to cook, or at least know how to eat, understand that "German potato salad" will be served warm, will feature no mayonnaise, and will be pleasantly tart with vinegar.The American idea of making potato salad with mayonnaise has no recorded history - but then again, neither does the idea of mayonnaise itself. Clearly a sauce created in France using egg yolks, oil and either lemon juice or vinegar, little is clear after that. Virtually every French bible of cuisine explains the name differently, ranging from a link to "Magon," the Carthaginian general who helped his brother Hannibal battle the Romans," to a possible misspelling of "Bayonnaise," hailing from the town of Bayonne in France - and later, less romantically, New Jersey.

However it got the name, mayonnaise became the favored dressing for American potato salad for more "There seems to be no dogma concerning the origins of potato salad, but Germany is a good place to begin. As a country with lots of potatoes and lots of recipes for potatoes, Germany almost certainly was among the first to look at cooked small new potatoes or cut chunks of larger spuds and imagine them blanketed with dressing. The dressing they came up with was a classic. Kin to the heated dressing used to wilt spinach salad, this one thrilled German taste buds, raised as they were on sauerkraut and sauerbraten with vinegar bite. Some versions featured a little coarse mustard, others cut the sour with a little sugar, and most added bacon and even its flavorful drippings. By the time the notion of potato salad reached France, vinegar wasn't quite good enough. The French demanded full-scale vinaigrette, and it was no sweat to satisfy their demands. Whenever you see something called "French potato salad," it's a safe bet you're in for potatoes (and probably other vegetables, too) in a light vinaigrette, with Dijon mustard and sweet tarragon.

Answer 5

I've never had german potato salad made with mayo. My favorite german potato salad is made with red potatos, a vinegar & oil dressing, and small pieces of pepperoni, hard salami, or bacon in it.......Served warm or at room temp. Yummy!!

Answer 6

German potato salad has no mayonnaise in it. It is made with an oil and vinegar. Also, you can put some celery seed or powder in it and chopped onion if you want.

Answer 7

Yes, german potato salad has not only mayo, but also mustard, usually a spicy brown.

3 pounds potatoes, peeled and sliced
1/2 cup chopped onion
2 teaspoons salt
1/2 cup mayonnaise
3 tablespoons of brown mustard
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons white sugar
2 tablespoons dried parsley
ground black pepper to taste

Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
In a large bowl, whisk together the mayonnaise, mustard, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Answer 8

no, here's a classic recipe, and also a french style that is also mayo free, and very good, i might add!

German-Style Potato Salad

4 large waxy-style potatoes (about 2 1/4 pounds)
2 tablespoons, plus 2 teaspoons kosher salt
3 strips bacon (about 2 ounces), minced
1/2 medium Spanish onion, chopped
1 tablespoon all-purpose flour
3/4 cup chicken broth, homemade or low-sodium canned
1/3 cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 1/2 teaspoons sugar
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley leaves

In a large saucepan, place the potatoes and cover with cold water by 1 inch. Stir in 2 tablespoons salt. Bring to a boil, lower the heat, and simmer until just tender, about 30 minutes. Drain, transfer to a large bowl, and cover with plastic wrap to keep warm.

Meanwhile in a small saucepan, over medium-high heat, add the bacon and cook, stirring frequently, until crispy and its fat has been released, about 3 minutes. Lower the heat to medium, add the onion and cook, stirring, until translucent, about 6 minutes. Stir in the flour and cook for 45 seconds more. Add the remaining 2 teaspoons salt, broth, vinegar, mustard, and sugar. Bring to a boil while whisking constantly. Remove from the heat.

Using your hands, rub the skins off the potatoes. Cut the potatoes in half lengthwise, then cut crosswise into 1/4-inch slices. Return the potatoes to the large bowl. Pour over the vinegar mixture and toss to coat the potatoes. Toss in the parsley and season with pepper to taste. Transfer to a serving platter and serve immediately.

This potato salad is at its best served immediately or shortly afterwards at room temperature.

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French Potato Salad

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Answer 9

Hey there hope this is what ur looking 4! :)

Warm German Potato Salad Recipe Courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along 52 - 1 Yr Anniversary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings

Ingredients:
2 pounds small red potatoes (about 2 inches in diameter), washed well
5 slices bacon, cut crosswise into 1/4-inch strips (about 1/4 pound)
1 medium onion, chopped
1/2 teaspoon sugar
2 tablespoons cider vinegar
1/2 cup beef broth
1 1/2 tablespoons chopped fresh parsley leaves plus extra for garnish

Directions:
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
While potatoes are cooking, in a medium heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
Pour off all but 2 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 1 tablespoon vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
Serve potato salad warm or at room temperature, garnished with parsley

-OR-

German Potato Salad Recipe
Courtesy of Bobby Flay
Show: Boy Meets Grill
Episode: Beer and Bratwurst
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 8 servings

Ingredients:
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Directions:
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Enjoy either style U decide on preparing! :)

Answer 10

Yes you use whole egg mayonaise to give it a creamy taste