Interested in the recipe for hot German potato salad? Learn more about the flavorful hot German potato salad which is served warm with steaks and meat…
Hot German potato salad is a basic yet flavorful potato salad prepared with a hot dressing. It normally takes 15 to 20 minutes to prepare and can be served accompanied by grilled steaks, burgers or sausages. In Germany it was traditionally served at luncheons with sausages and broth. The hot version of the German potato salad must be served as soon as it is prepared, and all the ingredients are tailored to ensure that the flavor is retained while the salad is served warm.
Basic Ingredients for Hot German Potato Salad
For the hot German potato salad you would require about five chicken strips. You will also need 2 tablespoons of oil and 11/2 tablespoons of all-purpose flour. The seasonings include granulated sugar, salt, and ready-made mustard. The liquid and stock comes from apple cider vinegar and water. Approximately 4 cups of sliced potatoes should be appropriate for enough salad to serve 5 people.
Start by boiling the potatoes in a warm pot filled with water. When they are soft remove them from the water and chop them up after taking off the skin. Now cook the chicken slices and retain the oil to prepare the roux. In the same frying pan add one and a half tablespoons of all-purpose flour and 1 teaspoon sugar along with a teaspoon of salt and 1 tablespoon of prepared mustard and cook until it becomes fragrant.
Follow this by adding half a cup of apple cider vinegar and half a cup of water while stirring consistently. When the mixture is thick add in the potatoes and toss it gently to cover the potatoes with the hot dressing. Remove it in a bowl and sprinkle the meat on top before serving. Serve immediately with mustard relish for extra flavor.
Easy Hot German Potato Salad
For a very easy version of potato salad you can slice and dice the five potatoes into cubes after removing the peels. Use Yukon potatoes as they stay soft. Put them in a pan and boil them with enough water to cover the top until they become soft. Sprinkle a little salt in the water to flavor the potatoes. In a separate pan fry half a pound of chicken until it is cooked and crumbled. Drain it and sauté half a cup of chopped celery and half a cup of chopped onions in the same drippings. When the potatoes are soft, put the flour and seasonings into them.
To prepare the flour and seasonings, mix the one and 1/2 teaspoon of salt, 3 tablespoons of sugar and half a teaspoon of celery seed along with 1/4 teaspoon of pepper with the flour in a separate bowl. Add this to the potatoes. Pour in half a cup of water and 1/3 cup of vinegar and keep stirring to make a smooth paste. Now bring it to a boil and when it starts bubbling put in the potatoes and the meat. Stir gently to coat the ingredients with the hot dressing and then remove from the flame and serve immediately.
