German Potato Salad with Green Beans
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 442.3
- Total Fat: 29.6 g
- Cholesterol: 42.9 mg
- Sodium: 814.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.5 g
- Protein: 18.6 g
View full nutritional breakdown of German Potato Salad with Green Beans calories by ingredient
Introduction
Fresh green beans are cooked til endente then placed on a bed of German Potato Salad modeled after a recipe from my German grandmother's ancestors in the old country. Fresh green beans are cooked til endente then placed on a bed of German Potato Salad modeled after a recipe from my German grandmother's ancestors in the old country.Number of Servings: 12
Ingredients
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For the dressing:
1/4 cup white wine vinegar
1 Tbs. grainy mustard
1 tsp. salt
1/2 tsp. ground black pepper
1/4 cup extra-virgin olive oil
1-1/2 tsp. caraway seeds, lightly toasted or ground
For the salad:
1/4 cup plain rice vinegar
2 Tbls. salt
3-1/2 lbs of red or gold new potatoes, scrubbed clean
12-16 oz cooked bacon, save the grease
1-1/2 cup small diced sweet onion
1/2 cup chopped fresh flat-leaf parsley (if you want)
1 pound of green beans
Tips
Bacon grease is the key ingredient that makes this taste like its an old country recipe.
Directions
Dressing: Whisk together in a pouring bowl. Set aside.
Make the salad:
In a 6 quart pot, put potatoes, cover with enough cold water to cover by 1 inch and 2 Tbls of salt. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a for or skewer, 20-25 minutes Gently drain the potatoes in a colander and set aside until cool enough to peel by scraping off the skin. Cut the potatoes into 3/4 inch chunks.
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Add the cooled, cut potatoes to the bowl and gently stir with a spatula to coat.
Cut the bacon into small pieces and drop them into the original pot. Cook on medium until the bacon pieces are all a light brown. Remove the bacon and put into the bowl with the potatoes, but leave the grease in the pot.
Fry the onions in the grease until soft and translucent.
Cook the green beans until endente.
Poor the onions and grease over the potatoes and fold in with a spatula. Pour the dressing over the potatoes and fold it in with a spatula. Serve warm.
Serving Size: Serves 12 in soup bowls
Number of Servings: 12
Recipe submitted by SparkPeople user SUMYTRA.
Make the salad:
In a 6 quart pot, put potatoes, cover with enough cold water to cover by 1 inch and 2 Tbls of salt. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a for or skewer, 20-25 minutes Gently drain the potatoes in a colander and set aside until cool enough to peel by scraping off the skin. Cut the potatoes into 3/4 inch chunks.
Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Add the cooled, cut potatoes to the bowl and gently stir with a spatula to coat.
Cut the bacon into small pieces and drop them into the original pot. Cook on medium until the bacon pieces are all a light brown. Remove the bacon and put into the bowl with the potatoes, but leave the grease in the pot.
Fry the onions in the grease until soft and translucent.
Cook the green beans until endente.
Poor the onions and grease over the potatoes and fold in with a spatula. Pour the dressing over the potatoes and fold it in with a spatula. Serve warm.
Serving Size: Serves 12 in soup bowls
Number of Servings: 12
Recipe submitted by SparkPeople user SUMYTRA.