Stube (Pub) Style German Potato Salad
 Style German Potato Salad Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 253.9
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 207.5 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 5.6 g
- Protein: 5.0 g
View full nutritional breakdown of Stube (Pub) Style German Potato Salad calories by ingredient
Introduction
This has no eggs or mayo so is great for picnics and cookouts since it doesn't have to be refrigerated. We make it the day before to really meld the flavor. Great-Grandfather Bornkessel, a waiter, brought this recipe with him when he left Germany, worked in Switzerland then came to USA. Super high in potassium if you are restricted be careful. This has no eggs or mayo so is great for picnics and cookouts since it doesn't have to be refrigerated. We make it the day before to really meld the flavor. Great-Grandfather Bornkessel, a waiter, brought this recipe with him when he left Germany, worked in Switzerland then came to USA. Super high in potassium if you are restricted be careful.Number of Servings: 24
Ingredients
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5 lbs (approx 16) white potatoes
1 large sweet onion (Walla Walla or Vidalia)
1 cup Apple Cider Vinegar
1 tbsp granulated sugar (don't substitute, cut down if needed)
3/4 cup canola oil
Salt and lots of Pepper (this is to taste)
Directions
1. Wash and boil potatoes in thei jackets until they are tender when pierced.
2. While potatoes are cooking, mix vinegar, sugar, 1 tsp salt and 1/2 tsp black pepper in a large bowl. Mix until the sugar is dissolved. Stir in oil and mix thoroughly.
3. Slice onion into thin rings and add to bowl.
4. When potatoes are done pour off water and peel while they are hot. (I use a good pot holder to hold them).
5. Slice them into 1/8 to 1/4 inch slices and add while hot to the oil and vinegar. Gently stir together and taste for enough salt and pepper. Mom always said to add "too much pepper" then you will have enough.
7. Let marinate for an hour before serving.
I have made this as 24 servings for the recipe but it all depends on how much you use as a serving, how big the potatoes are, etc. An average serving size would be about 3/4 cup.
Number of Servings: 24
Recipe submitted by SparkPeople user DAKOTATURTLE.
2. While potatoes are cooking, mix vinegar, sugar, 1 tsp salt and 1/2 tsp black pepper in a large bowl. Mix until the sugar is dissolved. Stir in oil and mix thoroughly.
3. Slice onion into thin rings and add to bowl.
4. When potatoes are done pour off water and peel while they are hot. (I use a good pot holder to hold them).
5. Slice them into 1/8 to 1/4 inch slices and add while hot to the oil and vinegar. Gently stir together and taste for enough salt and pepper. Mom always said to add "too much pepper" then you will have enough.
7. Let marinate for an hour before serving.
I have made this as 24 servings for the recipe but it all depends on how much you use as a serving, how big the potatoes are, etc. An average serving size would be about 3/4 cup.
Number of Servings: 24
Recipe submitted by SparkPeople user DAKOTATURTLE.
Member Ratings For This Recipe
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