POTATO SALAD 3 Ways

🔪MY GEAR:

--RECIPE--

CLASSIC POTATO SALAD
▪2lb/1kg fingerling potatoes, cut into bite size coins
▪Salt
▪175g or 3/4c mayo (recipe for homemade below)
▪80g or 1/3c yellow mustard
▪225g or 1 ¼c chopped bread & butter (sweet, tangy) pickles
▪15g fresh dill, chopped + extra for garnish
▪Black pepper

Place potatoes into large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to boil then reduce heat to med-low for 25-30min or until tender but toothsome. Drain off water and place on a tray to cool. When closer to room temp, place potatoes in a bowl and add mayo, mustard, chopped pickles, and dill. I mix with a gloved hand to squish about 20% of the potatoes & create additional mashed texture. Garnish with fresh dill & black pepper.

--
GERMAN STYLE POTATO SALAD
▪2lb/1kg Red Potatoes, cut into bite sized pieces
▪Salt
▪¼ red onion, shaved or thinly sliced and rinsed under cold water
▪50g or 1/4c apple cider vinegar
▪20g or 1 2/3Tbsp sugar
▪250g/8 slices bacon, chopped
▪60g or 1/4c whole grain mustard
▪15g or 1/4c fresh parsley, chopped
▪3g 1 1/3tsp black pepper
▪3g or 1/2tsp salt

Place rinsed onions into a bowl & stir together with with apple cider vinegar & sugar. Allow to marinate while potatoes cook.

Place potatoes into a large pot with enough water to cover by an inch. Add a huge pinch of salt. Bring to a boil then reduce heat to med-low. Simmer for 15-20min. When done, they should be soft, but not crumbly. Drain.

Heat saute pan over med-low. Add chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently.

Add cooked potatoes and cooked bacon + fat to a bowl along with mustard, parsley, salt, and pepper. Fold together, then more roughly toss/stir to emulsify the mustard and bacon fat. Garnish with additional parsley and black pepper.

--
LOADED BAKED POTATO SALAD
▪2lb/1kg russet potatoes, partially peeled and cut into bite sized pieces
▪Olive oil
▪Salt
▪75g or 2/3c medium or sharp cheddar, finely shredded
▪250g/8 sliced bacon, chopped
▪200g or 3/4c mayo
▪150g or 1/2c sour cream
▪100g or 1c scallions, thinly sliced
▪3g or 1 1/3tsp black pepper

Add chopped potatoes to a bowl with a long generous squeeze of olive oil and 2 large pinches of salt. Spread out onto a sheet tray. Roast at 450F/230C for 25-35 minutes, tossing halfway through. When doned, potatoes should be cooked through and be nicely crisped on 1-2 sides. Allow to cool before assembling salad.

Heat saute pan over med-low. Add in chopped bacon - i freeze mine for 15min to make it easier to cut. Cook for 15-20min until cooked and golden brown, stirring frequently to be sure bacon doesn’t stick. Allow to cool before assembling salad.

Transfer cooked potatoes into a bowl, reserving about ¼ of them. Thoroughly chop the reserved ¼ of potatoes then add them to the rest of the potatoes in the bowl. Add in bacon and it’s fat, mayo, sour cream, cheese, scallions, and pepper. Stir to combine. Garnish with black pepper and a sprinkle of cheese and additional scallions.

--
HOMEMADE MAYONNAISE
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)

Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.

🎧MUSIC:

0:00 Intro
0:22 Classic American potato salad
1:21 Homemade mayonnaise
2:25 Finishing the classic
4:34 German style potato salad
5:20 Snack time with Munk Pack (ad)
6:22 Finishing the German style
9:03 Loaded baked potato salad
12:34 Let’s eat this thing

#potatosalad #potatosaladrecipe #potatorecipes

**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a small commission. All links are to products that I actually use or recommend.

[Boarischer_Bua]

I've never seen the German version and neither have the potatoes. Here in southern Germany we make it with onions, vinegar, oil and warm broth. Chives and black pepper for garnish. This is the traditional version from the Alps region.

[verenamaharajah]

My German mother always made the most delicious potato salad. Waxy potatoes boiled then peeled and chopped, mixed with chopped sweet and sour gherkins, spring onions, red bell pepper, all tossed in a mixture of mayo and salad cream. Sometimes she added some chopped frankfurters. My two sisters and I could never make it as good as Mums. One day I went to my sisters house and she gave me some potato salad to eat. “ Oh wow!” I said, “ You finally did it! You made it as good as Mums!”. “No” she said, “ It IS Mums, I visited her yesterday and brought it home with me!”.

[CherryJuli]

Pro tip from a German: Cook the potatoes wole with the skin on in salted water. Then let it cool and peel them. They taste so different and are perfect for potatoe salad like that. That's how we do it in Germany. Also, red potatoes are rare here and we usually use yellow potatoes. That German potatoe salad wasn't German ;)

[AaronLaye]

I was literally watching your last potato salad video today. The depth of my potato salad recipe repertoire will know no bounds. Please someone invite me to a picnic.

[jonnyb]

I'm German and I've seen a lot of ways to make potato salad based on regional traditions. But I've never seen someone use either red potatoes nor grained mustard.

[Narwhal]

I made the loaded baked potato salad for my Easter cookout today and now I have been tasked with making the potato salad for every family event for the foreseeable future 10/10 highly recommend

[leacolvill]

I live in Idaho. A splash of vinegar (any kind) in the water of any boiled potato creates a firmer outside texture that reduces crumbling. This tip is perfect for potato salads and boiled potatoes with butter and herbs. In a pinch, pickle brine works. Thank you for featuring Idaho's famous baking potatoes.

[ElvisDiva]

I don't know if anyone else does this but I love adding hardboiled eggs and finely diced red onion to my potato salad. My go to "dressing" consists of: mayo, mustard, salt & pepper, garlic and onion powder to taste, sweet relish, and smoked sweet paprika. I cook the potatoes as well as eggs in the Instant Pot at the same time. Delicious every time. And I have some in my fridge right now so I'm literally going to go over and have a spoonful or two.

[lindsayblair]

Im black by the way of the south ...potato salad is a delicacy. Potatoes, parboiled eggs, mayo, onion(diced fine as me), relish, a lil salt n peppa and BAM you are playing spades and listening to to Frankie Beverly

[philippbock]

Hello,
for me as a Bavarian it is always interesting to see how our "German" potato salad (we call it "Kartoffelsalat") is made from others. If you want to know the variation of the "Bavarian" (or southern German style): We cook the potatoes in a pressure cooker (about 20 - 25 min. - depends on size). After that we peel them and slice them into smaller pieces (ca. 3 mm thick) and place them into a bowl. Afterwards we add a cut onion and a bit of salt and pepper. If you like mustard add 1 - 2 tea spoons of medium hot mustard. After this, heat up water into a small cup (microwave) and add 1 - 2 tea spoons of "granulated bouillon" (best is "Knorr" or "Maggi" spices for instant soup etc.). after mixing the sliced potatoes, onion, mustard add a bit of "all-purpose" vinegar (ca. 75 ml) as well as "all-purpose" culinary oil (sunflower oil, rape seed oil, ca. 50 ml) and that's it. If you have gherkins you can also add a few sliced of it. You can also use the sweet-sour marinade (of the gherkins) to combine with vinegar. The marinade of a small glass of gherkins is enough for a potatoe salad of 1 kg (1.1 lbs) and the marinade gets a wonderful taste.
The potato salad with mayonnaise (and sometimes even hard boiled eggs, sliced radish etc.) is made by the "porussians" (northern Germans) an no one in Bavaria and other southern German countries would ever make it like this :-)
If you like the recipe maybe what about making an "extra" video of it. It is really the case that there are at least two different versions of "Kartoffelsalat" in Germany :-)

Lots of Greetings and "Servus" from Bavaria, Philipp

[KathyEx]

We here in the South of Germany eat our Potato Salad without mayonnaise but instead we use broth (usually with Vegetable Broth but others use beef). Oil, Broth, vinegar, onion’s and you are good to go

[simi]

More German-inspired than German-style. :)

Never saw this specific kind of potato salad anywhere in Germany myself. There are two major 'modes' for German potato salad, one is mayo-based (in Northern regions) and one is vinegar-oil based (Western-Southern regions). The mayo version often has variations with chives, boiled egg and/or chopped gherkins. The vinegar-oil version can come with roasted (or fresh) onions, bacon, parsley and often a little broth too for flavor. But yeah, every region has its own spin on it and so does pretty much every single German home cook. In that sense again, I wouldn't be surprised after all if someone in Germany made a potato salad similar to yours. More likely they'd go for firm-boiling potatos peeled and cut into slices - after cooking and having cooled down - though.

Btw. it's pretty much the same with meatballs. Huge variations in meat composition and seasoning across different regions and a whole bunch of regionally specific names for them (Bulette, Pflanzerl, Frikadelle, Klops, Fleischküchle... just to name a few).

[Sylvalein]

Unlike baking, cooking is simply a matter of feeling and taste. There is no right or wrong for me. All recipes are pure inspiration. I’ve never exactly adhered to it. Trying and varying it is. I think it’s great that, depending on the cook, a dish can always taste different. No matter what name it has. So, thank you for the great inspiration!

[shepherdbella]

As a native German, I always crinch when I come across so-called German versions of a particular recipe when they clearly aren't! Although there are different versions by regions, we kind of stick with our traditional classics to live up to our widely known culinary reputation! 😘
This may be your own version, but German Potato salad is not made w reds and never as chunky skin-on potatoes!

We first douse the peeled, thinly sliced cooked yukons with a hot vegetable, beef or chicken broth, with lid on, we let the potatoes absorb the broth.
Add small chopped/diced raw or slightly cooked yellow onions, then we make our vinaigrette with white wine, good apple cider or even rice vinegar, oil, sugar, european mustard, s&p, optional to use small pcs. Speck/bacon, top w/chopped parsley/chives.
Let set for several hours in cool spot.
If using raw onions, use same day, if cooked onions, keeps several days in fridge.
Guten Appetit 🇩🇪❣️🇺🇸

[Konsens.Stoerer]

Hi, I'm German, living in Germany. I've never seen your version of German potato salad in Germany! There are two recipes that are created differently depending on the region. 1. With mayonnaise, pickles, sausage, etc. This is the most popular version. 2. With broth and vinegar. This is primarily done in Baden Württemberg and Bavaria. We don't eat the 2nd version. I have a very old recipe for Saxon potato salad with mayonnaise, sausage, egg, pickles and horseradish.

Your salads look delicious too. I will try them.

[yikes]

I didn't know mayonnaise was so easy to make! I just remembered my great-grandmother used to make it, and a lot of memories of good bygone days when life was simple came along with it. Thanks for these recipes, I think potato salads are really delicious and comforting foods.

[frescopotatoemd]

Potato salad is a good introduction to cooking for yourself. There’s so many variations and you end up with a dish just the way YOU like it. For me i always avoid anything sweet in my salad and go heavy on the tart. Regardless, avoid any store bought salad and your dish will be a hit at the next cookout.

[jmattlife]

Dukes mayonnaise is an EXCELLENT CHOICE of store bought mayonnaise!

[corbanx]

(North-Western) German Potato Salad:
Potatoes - sliced
Pickles, finely diced
Hard boiled eggs, roughly diced
Mayo/Salad Creme (miracle whip)
a few tablespoons of concentrated broth
a tablespoon of mustard
black pepper


optional:
dry roasted onions - the crispy ones - store bought
Fleischwurst - diced

serve with a Bockwurst / Frankfurter

to note: there are 2 basic types of potato salad in germany. the vinegar one and the mayo one

[nateross]

Being a vegetarian, Potato Salad is often the main course for me at BBQ's. I usually just fill a Hotdog or Hamburger bun with Potato Salad, and throw a few chips in it. Pretty delicious.