Tag: gordon ramsay potato salad

German Potato Salad

I used to love eating potato salad during summer gatherings, especially since my mom makes a mean potato salad…that is, until I found out how fattening it is! I guess potato salad is no different in that regard than everything else that tastes good. I still love it, but never let myself indulge the way I used to. I was thrilled when I found out in Southern Germany they have a potato salad recipe that doesn’t use mayonnaise! Although potato salad is carb-heavy, it makes it so much less fattening without the mayo. Instead, they use a light mustard vinegar dressing, and allow the potatoes to soak up vegetable broth that gives them a great flavor. This is an authentic German potato salad recipe, thanks to my mother-in-law for the great tips! The bacon is optional. I also used sour cream and onion almonds from NatureBox to give my potato salad some crunch and extra flavor. Remember, it is important what kind of potatoes you use for potato salad – I found that Yukon gold potatoes do not fall apart very easily and worked really well for mine.

German Potato Salad

Save Print

Prep time

30 mins

Cook time

30 mins

Total

1 hour

Type: Side

Serves: 4

Ingredients

1.5 pounds (~10 small) Yukon Gold Potatoes
6 cups salt water
½ onion, diced
½ cup vegetable broth
1 tsp Dijon mustard
⅓ cup crumbled cooked turkey bacon
2 tbsp apple cider vinegar
3 tbsp olive oil
¼ tsp salt
½ tsp pepper
½ cup NatureBox Sour Cream & Onion Almonds www.naturebox.com
Freshly chopped chives for garnish

Instructions

Bring a large pot of salt water to boil.
Add the unpeeled potatoes and boil for about 25 minutes (a fork should pierce the potatoes easily when done).
Drain the water and let the potatoes cool for 10 minutes.
Peel and cube the potatoes, then add them to a large mixing bowl.
Heat the vegetable oil in a small pot over medium heat until it starts to boil.
Remove from heat and pour over the potatoes (they will soak up the broth).
Add the onion, mustard, bacon, vinegar, oil, salt, and pepper. Mix well.
Add the NatureBox Sour Cream & Onion Almonds and toss well.
Chill for at least 30 minutes before serving.
Garnish with freshly chopped chives.

Makes 6 cups

3.2.2089

See this post on the NatureBox blog this week!

You Might Also Like:

Traditional German Flammkuchen

Vegetable Quinoa Cakes

Basil Risotto Stuffed Tomatoes

Share and Enjoy

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/german-potato-salad html

BLT Potato Salad

Holy cow! Did you know that it’s Memorial Day today!? I had no idea. Absolutely no clue. How removed from society am I?? It wasn’t until I sat down this morning to schedule my blog posts for the week that it hit me, “Thursday, May 30th, Friday May 31st. Wait…. WHAT!?” Where did May go and why was I surrounded by a cone of cloudy depression the whole time? Seriously SUN- you can come out now! This is my first Spring in Germany. I spent last years’ in the States while Dave was deployed. Maybe I should have considered doing that again.

In an effort to celebrate the Holiday that I wasn’t aware of… I am sharing with you a lovely picnic-barbecue type recipe. A potato salad! But not just any kind of potato salad (and least of all a traditional potato salad). This potato salad is all about the bacon and its’ role in the all-time classic American sandwich, the BLT.

I still remember the first time I had a BLT. I was at my best friend, Darcey’s, house for dinner. I was young. Maybe 10? For some reason when I recount my memories with Darcey I am always 10. Well, her Mom was having BLT’s for dinner. Bacon. Lettuce. Tomato. With mayonnaise? On toast? And of course just like any other child, I didn’t like vegetables. Bacon-mayonnaise sandwich it was for me! Haha It was DELICIOUS. That was the moment that BLT’s entered my heart forever.

This BLT potato salad is awesome. I was skeptical at first, particularly at having lettuce in my potato salad. That just seems weird to me. Like I said though- it was totally awesome!

My parents were visiting when I made this. My Mother would NOT stopping going on about how much she loved this recipe. She probably told me 25 times that I would have to give her the recipe. And I am not exaggerating. I didn’t realize I was in the business of holding back recipes…

Now Dave, he hates mayonnaise. I swear I see him cringe ever time he sees it in the fridge. So this salad didn’t have mayonnaise in it- it had olive oil mayonnaise. “It’s not like regular mayonnaise at all- it’s made with olive oil! It’s just olive oil.” That’s what I told him. And he 100% completely accepted what I told him, even though I may have embellished the differences between the mayonnaises a bit. Okay, a lot. But sometimes you’ve got to do that with those picky eats. And guess what? He ate it right up and totally enjoyed it! I felt validated after my little white lie : )

2½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
¼ cup white vinegar
salt and pepper
8 slices bacon, cut into 1-inch pieces
¾ cup mayonnaise
7 scallions, sliced thin
2 Tb dill pickle relish
1 romaine letture heart (6 ounces), cut into 1-inch pieces
12 ounces cherry tomatoes, halved
¼ cup coarsely chopped fresh chives

Place potatoes in large saucepan and cover with cold water by 1 inch. Add 2 tablespoons vinegar and 2 tablespoons salt and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, 12 to 16 minutes. Drain, move to bowl, and toss with 1 tablespoon vinegar. Allow potatoes to cool for 10 minutes.
Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crispy, about 6 minutes. Transfer bacon to paper towel-lined plate; set aside.
Whisk mayonnaise, scallions, relish, remaining 1 tablespoon vinegar, ½ tsp salt, and ⅛ tsp pepper in large bowl until combined. Fold in potatoes, reserved bacon, lettuce, tomatoes, and chives. Serve.

Tagged as:
bacon,
mayonnaise,
potatoes,
Savory,
Sides

Incoming search terms:

New Potato and Sweet Pea Salad

This is a spring version of the old standby barbecue/picnic potato salad. It uses the tiniest new potatoes you can find, and fresh garden peas. The dressing is a lightened up half and half mayo and Greek yogurt blend. The flavor is brilliant thanks to fresh lemon juice, fresh dill and lots of snipped chives.

Have you come across Peewee potatoes? They’re the size of large grapes! They cook up quickly and I think they look so cute in this salad.

Look for the smallest potatoes you can find. Halve or quarter them them if they are on the larger size. I put the salad together while the potatoes are hot so they have a chance to absorb the flavors from the dressing.

Don‘t be shy with the fresh dill and chives. The more the better.

I just blanch the peas for a minute or so in boiling water to take the raw edge off. There should be no doubt in anyone’s mind that you’ve used fresh garden peas, but the blanching brings out their flavor and improves their texture and color. The lemon juice and yogurt make a really zingy dressing, and a little mayo keeps it from being too delicate.

New Potato and Sweet Pea Salad
serves 4
1 lb baby new potatoes (leave them whole if they’re small enough, if not, halve or quarter them)
6 oz fresh garden peas (a heaping cup)
1/4 cup mayonnaise
1/4 cup Greek yogurt
juice of 1/2 lemon
handful of fresh dill
handful of fresh chives
salt and fresh cracked black pepper

Whisk the mayonnaise, Greek yogurt, and lemon juice together in a large bowl. Set aside.
Bring a saucepan of water to a boil and add the fresh peas. Let cook for about a minute or two, then drain and cool the peas immediately in a bowl of ice water. Drain and set aside.
Cover the potatoes with water in a medium sauce pan and bring to a boil. Cook until the potatoes are just tender, when you can pierce them easily with the tip of a sharp knife. Drain and add the hot potatoes to the bowl with the dressing. Toss to coat the potatoes.
Add the herbs, cooled peas, and salt and pepper to taste. Don’t skimp on the herbs or the salt and pepper. Toss well.
Cover and refrigerate until very cold. Check the seasonings and toss again lightly just before serving.

NOTES: I think a couple of eggs, cooked just until their yolks start to harden, then roughly chopped, would be a good addition for the next time I make this.

I’m off to the farmer’s market, how about you?

One year ago today—

Heirlooms

Incoming search terms:

gordon ramsay potato salad recipe