Cold German Potato Salad

Looking for cold German potato salad recipes? Discover two unique dressings for the cold German potato salad by reading ahead…

The German potato salad is the perfect accompaniment to many international menus. Although it hails from Germany, it is now consumed profusely in parts of Asia as well as the Middle East and the Americas. The main reason for its popularity is that it is versatile in terms of the ingredients and can be served hot or cold. The basic ingredients are potatoes and any kind of fried meat chunks. These are combined with either the hot dressing, which is cooked, or the cold dressing which is spooned in.

Ingredients for Cold Potato Salad

To prepare basic cold German potato salad you will need potatoes, boiled eggs, a pound of any fresh meat, onions, celery and carrots. The veggies will need to be chopped up. The dressing can be made up of the mayonnaise and sour cream mixture. This seasoning is very basic and includes salt and pepper.

Directions for Preparing The Cold German Potato Salad

Use 5 pounds of red potatoes, which are very soft and not as dry out . Cook and peel them and set them aside to cool down. Boil six eggs and cut them into chunks. Fry the meat slices until crispy and then scrunch it up in paper towels to drain the oil. Break it up to small pieces. Mix the meat, potatoes and eggs in a bowl. In a separate bowl whip up one 8 ounce container of sour cream with 2 tablespoons of mayonnaise and season it with salt and pepper according to your taste. Blend this into the potato mixture with a fork and mash up the potatoes slightly. Place it in the refrigerator for the flavors to blend in before you serve it over barbecued steaks.

Version 2 of the Cold Potato Salad

Another version of the German potato salad can be made with the roux or white flour mixture. You will simply need to boil and peel three medium potatoes. Slice them into paper-thin strips with a potato slicer machine and sauté three strips of turkey meat or chicken meat in a saucepan. Drain it on the paper towel and then sauté 1/4 cup of chopped onion in the same cooking oil.

Roux Paste for the Salad

Sauté approximately 1 tablespoon of unbleached flour seasoned with 2 teaspoons of sugar, 3/4 teaspoons of salt and 1/4 teaspoon of celery seeds and 1/4 teaspoon of black pepper. Stir it over medium flame and remove it from the heat when finished. Pour in 1/4 cup of water and 2 1/2 tablespoons of vinegar in the flour mixture and stir continuously while returning it to the flame. When it bubbles slightly and it is smooth you can stir in the potatoes and meat. Remove it from the flame and set aside to cool. Transfer it to the refrigerator to chill it completely before serving.

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