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Tag: Potato salad

German Potato Salad

german potato salad 3I have been wanting to share this recipe for quite some time.  I love this classic potato salad, and a couple of friends and relatives have asked me for this recipe, since they have enjoyed it at picnics.  So here it is!  It is a recipe I found years ago in my Better Homes and Gardens: New Cook Book, 10th Edition (June 1, 1989) Ring-bound, and reminds me of the potato salad my German/Swiss grandmother used to make when I was a child.  My husband, not a fan of the mayonnaise and egg type of potato salad, loves it too.  Since I lean toward the vegetarian end of things, I have tried making this salad without the bacon, and cooking the onions in olive oil.  But it just doesn’t taste the same.  So I find the highest quality of bacon I can find.  It’s not imperative to crumble the bacon and add it to the salad, but it seems important (at least to me) to cook the onions in the bacon drippings.  I have also tried making it without celery seed, since one time I didn’t have celery seed, and that also didn’t taste as good.  So I would not leave those two ingredients out unless you really need to.  As with everything involving vegetables, the better the potatoes, the better this salad will taste as well.  I am excited that new potatoes will be appearing soon at the farm stands around here.

We are just kicking off picnic season with Memorial Day weekend upon us, so I thought this would be a fitting time to share this delicious recipe.  I like this potato salad because it is very portable.  It tastes good warm, cold, or at room temperature.  I am sure we will be taking it with us this weekend to my daughter’s soccer tournament.  I don’t know why, but food often tastes better when eaten outside.  Maybe because it’s novel and exciting after a long winter, or maybe the fresh air whips up our appetite.  We have our screened in porch cleaned up and ready to use, and I am looking forward to eating out there as much as possible, in addition to lots of picnics!  I hope you all have a wonderful weekend! With it being Friday, I am going to take this recipe over to Angie’s Fiesta Friday, co-hosted this week by Cooking with Aunt Juju and The Chunky Chef. german potato salad 2german potato salad in skilletgerman potato salad with fork

German Potato Salad

  • Servings: 4
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  • 4 medium potatoes (or six smallish ones, about 1 and 1/4 pounds)
  • 4 slices of bacon
  • 1/2 cup onion, chopped
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1/2 cup water
  • 1/4 cup vinegar
  • fresh chives or parsley for garnish (optional)

Directions: Cook the potatoes in a covered saucepan of boiling, salted water for about 20 minutes, or until fork-tender.  Drain the potatoes and set them aside to cool.  (I do not peel my potatoes, because I like the skins.  Peel them if you want to, but it is not necessary).  When the potatoes are cool enough to handle, cut them into cubes or slices. Meanwhile, in a large skillet, cook the 4 slices of bacon until it is crisp.  Remove the bacon and let drain on a paper towel-lined plate.  Crumble the bacon when it is cool.  Add the chopped onions to the bacon drippings in the skillet.  (There should be about 2 tablespoons-worth.  If there is more than that, drain it out till there’s about 2 tablespoons).  Saute the onions over medium heat until soft, about 5-7 minutes.  Stir in the sugar, flour, salt, pepper, and celery seed.  Then stir in the water and vinegar.  Cook and stir until thickened and bubbly.  Stir in the potatoes and bacon.  Garnish with chives and/or parsley if desired.  Enjoy with your chosen main course!

This recipe is adapted from the Better Homes and Gardens New Cookbook, Tenth Ring Bound Edition.

Green Bean and Tempeh Potato Salad

potatoes Potato salads are a staple in our house during the summer months.  Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals.  I especially like the potatoes that we grow ourselves or buy from a farmers market.  Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best.  I have been on a quest for good potato salad recipes this summer.  The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh.  It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes.  Tempeh is a food I am trying to incorporate in more of our meals.  It  is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms.  It is high in protein and fiber.  The fact that it is fermented makes it easier to digest.  It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States.  green beansThe green beans in the salad add color and more vitamins and minerals.  With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste.  This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.

potato salad in bowl 2


Recipe for Green Bean and Tempeh Potato Salad

Green Bean and Tempeh Potato Salad

  • Servings: 4-6
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  • 1  8-ounce package of tempeh, cubed
  • 2 1/2 pounds potatoes (any kind), unpeeled and cubed
  • 1 cup green beans, washed, with ends snapped off, and chopped
  • 2/3 cup rice vinegar
  • 1/3 cup olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup maple syrup
  • 5 green onions, finely chopped
  • parsley to garnish
  • 2 Tablespoons olive oil for the pan


Fill a large pot with salted water.  Place cubed potatoes in the pot.  Bring to a boil, then reduce heat to simmer.  Simmer gently for about 12 minutes, or until potatoes are tender when pierced with a fork.  Add the green beans to the pot with the potatoes about the last three-to-five minutes of cooking time, just long enough to make the beans crispy-tender, but not mushy.  (You could also simmer the beans in a separate pot if you wish.)  Drain the potatoes and beans.

While potatoes are simmering, pour 2 tablespoons of olive oil into a skillet.  Heat to medium.  Place the tempeh in the skillet and lightly brown it, stirring often, for about 5-7 minutes.

In a large bowl, whisk together the vinegar, oil, mustard, and maple syrup.  Add the tempeh, potatoes, and green beans.  Gently stir until everything is combined.  Salt and pepper to taste.  Top with a tablespoon or two of chopped fresh parsley.  Enjoy!