German potato salad

Traditionally, the German potato salad is prepared without meat or sausage. But, as already mentioned, you can find a lot of options for cooking this dish. But in any case, the combination of products will always be a win-win.

German potato salad: recipe first

We suggest that you start by preparing a traditional salad. You will need such ingredients:

• 600 g of potatoes


• 1 tbsp. pork or beef broth


• 1 tsp. mustard


• 1 tsp. vinegar


• 2 tbsp. l. sunflower oil


• 1 tsp. Sahara


• green onion


• ground black pepper

First, boil potatoes in a uniform. For salad it is best to use young potatoes, but it is not always possible to buy, so you can prepare a salad from any potatoes. Hot potatoes peel. Prepare the sauce for the salad. Mix in a saucepan broth, vinegar, mustard, sunflower oil and sugar. One boiled potato in advance can be crushed and also added to the sauce. Thus the sauce will acquire a thick consistency. Bring the sauce almost to a boil.

Cut the potatoes into slices,A plate in which you will serve a salad. Pour it with sauce, gently mix and leave for 15-20 minutes. During this time the sauce will be absorbed into the potatoes. Try salad on the palate, it should be a pleasant sweet and sour taste. If required, you can add a small amount of sugar or vinegar on top. On top of the salad sprinkle with black pepper and chopped green onions. Leave the salad for an hour in the refrigerator until it is completely cooled.

German potato salad: recipe for the second

Potato salad can be served both cold and hot. It all depends on your own preferences. If you prefer a hot dish, then you will definitely like this salad. To prepare a hot German potato salad you will need such products:

• 6 medium potatoes


• 3 slices of bacon


• 1 tbsp. l. sunflower oil


• 3/4 tbsp. chopped onions


• 1 tbsp. l. flour


• 1 tbsp. l. Sahara


• 1/2 tsp. salt


• 1/2 tsp. celery seed


• 1/8 tsp. black ground pepper


• 3/4 tbsp. water


• 1/4 tbsp. apple cider vinegar


• 2 tsp. Dijon mustard


• 2 tbsp. l. chopped green parsley

Cook the potatoes in their uniforms until ready. Brush it and cut into thin slices. Fry the bacon until crisp. Finished bacon slice into small pieces.

In the frying pan, where the bacon was baked, addsunflower oil and fry onions on it for 3-4 minutes. Now add the flour, sugar, salt, celery seeds and pepper to the pan. Gradually pour in water, vinegar and mustard. Prepare the mixture over medium heat for 2-3 minutes, stirring constantly. You should get a thick sauce. In the sauce, add potatoes and bacon. Continue stirring your salad in a pan until all the ingredients are warmed up completely. Before serving, sprinkle the salad with parsley greens.