POTATO SALAD 3 Ways
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- Get 20% off your first purchase of any Munk Pack product. Click thld.co/munkpack_brian_0622 and use code BRIAN at checkout. I’m HOT on potato salad. It’s an often overlooked side with all the potential to be the star of the show. Today I’m making 3 versions that will make you look very VERY cool when you bring them to your next bbq.
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-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:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
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
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maille the second attempt was the closest like the start of mayo and then a kind of muted e sound
edit the 3rd recepie looks outragous
It's you at 2:25 that sets you apart. I'm sure 1000s of us dig you in great part because of your fun and ease around being yourself. Your Chefy awesomeness helps bunches too ;)
Sorry if I missed this - did you include where you get your mixing gloves somewhere?
Bro 😎
I could really use your help.
I’m struggling to find nutrient dense, sweet-ish breakfast recipes that include things like sweet potatoes, avocado, cocoa, activated nuts, berries, eggs, butter, cream and sourdough starter.
Recipes that have different textures- like bite and crunch, and smooth and creamy contrasting with each other.
Health food cooks often seem to have trouble making food that looks like it would actually taste really good, which is why I’m coming to you. Please help!
tater salad
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.
ah guader kartoffesalat
War zwar etwas frei interpretiert von ihm, aber warm mit gehackten Zwiebeln und geröstetem Speck kenne ich aus meiner Heimatregion: Rheinland-Pfalz.
Yah, we make ours different too. Southern Germany here. But I definitely know the warm variation too, I just don't like it a whole lot. Imo Kartoffelsalat doesn't need any meat in it and it should be a cold dish, like a cold noodle/pasta salad.
The stars of potato salad should be potatoes, pickles, dill, really good mayo and a whole bunch of boiled eggs. I usually dice in some Wiener sausages in there too, but they must be high quality, nothing like hotdogs. I think the boiled eggs are what make this style my favorite, mayo and boiled eggs just works really well, it's more like an potato & eggs salad, I guess.
Also called Viennese style / Wiener Kartoffelsalat ;) Ja, ich oute mich grad als Österreicher :p
@@biggrocc19 "German style" - Ya, that's the keyword here. Every region here has their own potatoe salad and almost everyone favors the style they grew up with. It's always fun when some non-German chef claims to make "German potatoe salad". There's almost always a war zone unfolding in the comment section...(„• ֊ •„)
(Personally I consider Mayo or too much vinegar as a grave sin, but that's me)
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!”.
Would you be so kind as to share? Please?
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 ;)
I'm in England, but my Nan is German. Our "family recipe" tends to include gherkin, eggs, raw onion, mustard I'm not sure how German it is but I love the big flavours and changes in texture. Some people in the family also add apple.
Yes, I also did not get what was German about that German style salad.
And I did try that method of cooking the potato in the skin and peel it afterward. It really tastes different and gets you that Kartoffelsalat taste.
We do this same way in Russia.
Same for potato soup; boil whole, almost Aldente, cool then dice. FAR better flavour +structure!
In my American family, we boil the potatoes both ways. In the skins or peeled and cut into chunks. Whatever our fancy is at the time.
Funny, but I've read through all the comments and realized there are actually some German posters that have made their potato salad just like the German potato salad that was made for this post. Just goes to show that just like in America, Germany has many different versions of potato salad also.
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
The reward for hard work is more hard work. Congrats!
but it looks so easy!@@michaelblaes9847
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.
Thank you for the tip. Never heard this before. Will give it a try.
That was my Granny's secret for her famous German potato salad. No secret anymore I guess!😉
Interesting! I'll have to try that.
Aren't you sweet for sharing . Thank you
Hello fellow Idaho potato expert person 👋
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.
haha thanks! The classic featured here is very similar to the original, but I HAD to include it.
Come on over; I'll swing by the butcher, and fire up the grill!
You in Boston? Let's meet!
As opposed to figuratively watching... ?
@@pretendtobenormal8064 Now I see how annoying I can be when I point out a person’s quirky or incorrect choice of words. And how it serves no purpose other than to make me feel superior in some way.
Dukes mayonnaise is an EXCELLENT CHOICE of store bought mayonnaise!
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.
@Bronto Saurus wahrscheinlich
jup
Nein, so einen Kartoffelsalat hab ich auch noch nie zuvor gesehen.
Ist vielleicht so ne ähnliche Sache wie mit dem German Chocolate Cake .... der auch nichts mit Deutschland zu tun hat (sondern von dem US-Amerikaner Samuel German erfunden wurde).
das ist das erste mal, dass ich mich von einem Rezept persönlich beleidigt fühle
Kann ich mich nur anschließen. Solch einen Kartoffelsalat gibt's hier nicht. Welcher Deutscher nimmt überhaupt rote Kartoffeln?
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.
hard boiled eggs in potato salad is amazing! I think it really contributes to the emulsion factor too. cooking the potatoes and eggs in the same water is something i haven't tired, but now i will! A random spoonful of tater-salad is such a guilty pleasure. love this :)
I thought everyone added eggs
Add some saussage, green peas, and you'll have a russian salad.
That's the best boil egg in potatoes salad...
Years ago I started making a loaded potato salad (chives instead of green onions!!) because boiled eggs are VILE and absolutely ruin a potato salad. I cant stand when someone ruins potato salad for half the peop!e there with those nasty things. Please stop doing that unless you know everyone eating the salad likes those gross things.
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
My 50% Westprussian ancestry thanks you for the excellently detailed information. You really captured so well the many subtle nuances between regions. This Easter my mother bought me a German cookbook based solely on cooking with potatoes. The irony is that on both sides of the family the potato was initially feared by the local population when introduced as an efficient way to feed the garrisoned soldiers.
@@TheCarmarla Thank you for your answer it was a joy reading it ... The way the "northern" Germans make a potato salad reminds me of a salad we call a "Nudelsalat" (noodle salad). It contains 500 g noodles, 5 - 6 hard boiled eggs, 1 tin pies and carrots, gherkins of a "smaller glass of gherkins" or the half amont of a 300 g glass, ca. 500 g "Lyoner sausage" or a similar sausage etc. We make the marinade of Mayonnaise, middle hot mustard and a mixture of vinegar and the marinade of the gherkins ...
I heared that maybei the "Waldensians" a group of a French protestant church who had to leave France (like the Huguenots) may have "invented" Kartoffelsalat. They also may have introduced potatoes in southwest Germany (some villages in today "Baden-Württemberg"). Another group of the Waldensians were settled down in Hessen etc. Because the potato already was "introduced" in France already the Waldensians started to cultivate them in their new area. And over time they found out to create a salad made of boiled potatoes, vinegar, oil, onions and spices etc. Folklorists found out that the "traditional" Swabian cuisine only consists of a few dishes made of potatoes and that might be a "true source". Because it is easy to cook and you only need a few ingredients that dish more and more spread within Germany (and all over the world). Nowadays each country has its own recipes and variations of the "Kartoffelsalat".
I'm from Bavaria too, but we don't add mustard or onion. Only oil, vinegar, salt, pepper, a bit of water and chive. Never seen classic bavarian potato salad with mustard either?
The potato salad recipe changes about every 30km.
Und ja, ich lebe in Deutschland und das war keine Übertreibung. Zumindest nicht in Rheinland Pfalz. Und der eine den ich im Saarland gesehen habe sah nochmal ganz anders aus. Der in Baden Württemberg natürlich auch.
Da hast du recht, jeder macht’s irgendwie anders. Er hartnäckig jeden Fall interessante Varianten zubereitet, alles sehr legger
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.
The second version is better... Greetings from bavaria :D
Are any of your potatoe salads served warm/hot. My grandfather made a hot potato salad with vinegar and bacon or sausage bits and it wasn’t chilled. It was served warm and the potatoes were always sliced. He always said it was German, and here in Wisconsin, it’s served at German Style restaurants. My great, great grandparents immigrated from Bavaria.
@@trishayamada807my Grossmutter's family (2nd generation American) version was made with bacon and vinegar and served warm, never cold. There was a little bacon grease in the dressing, so it would be nasty cold.
I highly doubt you've tried every regional, local, and familial variation of this dish. And you seem to be another German here that can't comprehend that Germans exist outside of Germany. Something doesn't have to be made in Germany to be German.
@@Nyx_2142 true, as I don't live in Germany and follow my German grandmother's recipes. But it stands to reason, you know the recipes, traditional and popular, of foods in your region.
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).
I'd say German-American... it's nearly identical to what my Hill Country, Texas oma would serve with bratwurst and Saurkraut soup (VERY German-American) for a "German" meal.
True, this is 100% not German style from Germany. But I´ve had this in Dallas before.
the southwest region has not only a vinegar oil base, there is also veggie-stock
Came here to post exactly this.
Non-Germans should understand that there are SO many different regional varieties…and every region claims that theirs is „the proper way“ and are prepared to fight anyone over it, in a mostly friendly way. Every region is fiercely protective of their own culinary traditions. Some take this all the way down to family level (which is kind of ridiculous really). To further underline OP‘s point, I must say that it was my granny who cooked the best Rheinischer Sauerbraten in the world. That’s a fact. Mind you, I said „the best“ and not „the only proper one“.
Some fought bravely and came within reach, but nobody in all those years got to match her level of cookery. 😜 I guess that is true for almost every granny in the country though.
Add to that all the different regional terms for the same thing. Must be hell for non-natives. Even some Germans struggle with some of those linguistic quirks.
As a German I thought the same: the first salad resembles a potatoe salad you would do in the northern half of Germany. While the second was similar to a warm potatoe salad you would find in southern parts of Germany.
Though American dill pickles are fairly sweet and unlike the more savory gherkins/pickles in Germany. The American are more like those Germans would call "Silesian gherkins", which are generally not used for potatoe salad. Usually, for the first salad version - the North German salad - you would use some of the gherkin water.
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
Exactly 👍🏻
Depends if you are in Swabia or Bavaria. Me as a Swabian…. I love our classic Potatosalad but I have to admit that the Bavarian style salad with fresh cucumber is also very delicious 🤤👌🏽
@@empo_9484 hi im from Stuttgart (Born and raised) =) That’s just how we do it.
@@KathyEx07 und ich aus Balingen 😂 aber morgen bin ich zur Abwechslung auch mal in Stuttgart wegen dem Rammstein Konzert 😂
@@empo_9484 Rammstein! 🤘
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.
Especially when they are fresh and warm.
it's only as good as the eggs really. eggs from your neighbor's chickens eating random bugs on the ground to me are better than the store bought eggs, the yoke is a different color too.
I add egg, celery, onions, celery, and dill relish to my traditional potato salad. I prefer a savory taste to my potato salad.
Mayo from home is easy - I learnt in the catering industry , and got a base which makes about 1 liter .
The base makes at least 5 other cream dressings ; 3 eggs , 1 cup olive oil , add oil slowly to whipping eggs . Thickens up eventually . To help preserve , lemon juice to taste & a little mustard , white pepper - a pinch , salt a smaller pinch .
From this seperate to make Thousand Island , Tartare , Garlic , blue vein , and your imagination for more taste sensations . Keeps for 3-4 weeks in refridgereatr .
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!
Greeting from Germany!
Depending on where you live, there are so many different recipes here, from: potato-vinegar-onions-hot boullion to: potato-egg-sour cucumber-mayonnaise. Sometimes jacket potatos, sometimes boiled, sometimes bacon, sometimes not…
The best is - just like in every country and region - the way grandma did.
I just made the loaded baked potato salad for the 4th, and oh my GOD. Bro, this stuff is amazing! It's the best potato salad I've ever had. Permanent addition to the summer holiday menu!
So happy to hear this cuz I don't like potato salad but that one looks AMAZING
In Germany there are many kindes of potatosalad popular.
My Secret: Chop Onions while the potatos are cooked. When ready, peel the hot potatos and mix them with the onions. Let it it cool down, cut the potatos into slices and pour cooking hot broth over this. Some vinegar, pickles and mustard are good and at last some good oil finishes the salad. I never eat the skin of potatos.
I was also wondering why he refuses peeling the potatoes every time lol
@@pondelion1 well cooking potatoes with skin gives them more flavour, and a bunch of potatoes can be eaten with the skin on. not all tho.
Brian, my comment is technical in nature. I am impressed with a few things: your extraordinary organization in working out your camera angles and positions; your good lighting; how carefully scripted your movements are, such as when you showed the Keto bars, the frying pan, etc.; paying attention to details like when the lid is deliberately left askew while the potatoes are on the stove; your clear and concise narration at a good speed; and finally, the editing. Wow - what a package. I hope that you win some awards for culinary video presentation. It is hard enough being a good cook or baker, but to top that off with video production skills is just impressive.
Here in Brazil the standart "Potato Salad" it's used as side dish in pretty much any meal we have, the difference is that we use boiled eggs, sometimes cauliflower and garlic, istead of mustard in the "mayo dressing". I really like our version but I'm interested in trying the other versions of the dish.
I was wondering if I'd see a brazilian comment on this :D underwellming dish? no way sir! garlic mayo potato salad is amazing, and seasoned with parsley is even better!
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.
I have made the loaded potato salad 3 times this summer and is now a staple to my cookouts. Everyone loves it and request it. A big 👍
Same reaction here 😊 I made it for my extended family at our braai (bbq) last weekend and everyone loved it. Now it’s been added to the “regulars” for the weekend braai menu 😄
How many did it serve?
@gordonliddy9418 I would like this answer as well.
Your preparation for the “classic” is so easy, and tastes SO much better than any “classic” potato salad I’ve ever gotten from a grocery store deli counter. Thank you so much!
I like how you add the ingredients and recipe in the description. It makes it easy to follow along :). Great looking recipes!
If it had been anyone else, I'm not sure i would have been convinced that 5 ingredients (and SO many pickles) would make an "epic" potato salad... but it's you, so I tried it. And it delivered! Sooooo good. ESPECIALLY the next day. Thank you for your awesome videos and recipes!
Having German parents, I grew up with the German style potato salad. Bacon can add something to the salad, but isn’t necessary. What I find really tasty is too add sliced cucumber to the German style potato salad.
We put pickles in everything I swear 🥺
The only potato salad I like is the kind my grandma use to make for bbq parties. Red potatoes, shredded carrots, diced red onions, sliced celery, a decent amount of mayo, yellow mustard, and a bit of cracked black pepper. I grew up on this stuff.
Maille is pronounced like « my ».
Appetizing potatoes salads.
And putting cheese in salad is a very good thing. Cubes of Comté with a Batavia and walnuts with a simple vinaigrette is pure heaven. Thanks for the tip with chopping a part of the baked potatoes in the last recipe. Never thought of this detail.
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.
Im not a vegetarian and ive totes done this too. Sometimes it’s better than meat!!
Vegetarians eating mayo made from eggs? I'm no vegetarian but I clicked this video hoping for a version without Mayo cause I don't like mayo and never eat more than a few bites of potato salad.
@@ziggybender9125 vegetarian not vegan
@@ziggybender9125 There is also vegan mayo. I use it sometimes.
@@blvklotus7071 depending on the school of thought you follow, eggs can/cannot be vegetarian
(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
german approved !
But Potatoes must be unpeeled!
I add a diced fresh red onion, it makes it crunchy and fresh.
You forgot the apple.
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
That's the way I like it a ha a ha a ha 😋
I'm a potato salad connoisseur, and these are great recipes.
Added to our Thanksgiving playlist!
Brian, these look terrific. I especially will try the loaded baked potato variety.
I have recently discovered a trick to help keep potatoes from getting mushy, add a few tablespoons of white vinegar to the cooking water.
The French mustard you were using is pronounced "MY". I totally enjoy your presentation.
I’d consider myself a channel OG and you’re killing it. The editing and narrating is getting so pro on top of the always great recipes
Thanks very much for being here
@@BrianLagerstrom did you try paprika or cayenne in the original version. Just curious
The last one is definitely amazing, thanks for these recipes.
All three of them look amazing. Thanks for sharing them with us!
It took me 9 days to make all three potato salads...
9 DAYS!!!
Bri you did it again - that loaded baked potato was amazing - it rivals my mom's potato salad (and that's saying something). She also adds bacon fat to hers. Every recipe of yours I've tried has been outstanding! Thank you for the amazing content!
Just to add another twist to whatever a German potato salad is...in my 1950s childhood there was NYC deli version that used a like and vinegarette dressing but used frankfurter, Sweet gherkin, celery, hard-boiled egg, and red onion with the potato. My Brooklyn based brother says you can't find it in delis now, but I made it on a visit for childhood nostalgia sake.
This delivered value. Everyone should watch this if they make food for themselves and who shouldn't? I saw this before and have tried to find it many times. Now I remember why. Some recipes stand out and you can see how valuable they are before ever actually following them and trying the food. This amazing trio of potato salad instructions are keepers.
Hey Bri! The first potato salad looks pretty good. But, I am from the South and we add boiled eggs to our potatoe salad. We also add finely diced onion and top with cayenne pepper. Some will add green bell pepper but I'm not as big a fan of that. I don't mind red bell pepper, but that's more of a personal pallette preference.
Facts
@@carmaster4574 Thanks for the co-sign.
Same... Classic looks delish but needs some boiled eggs and a little onion. The other two look perfect as is!! Can't wait to try them...
I’m from the south and I don’t like eggs or onions. You do you tho.
yeah except dill doesn't go in good potato salad nor does pickles ;p
Thanks for these three delicious looking recipes for potato salad. They will definitely shake things up at the next cookout!
I made the traditional salad while watching. I used some left over mix of fingerlings and I just really like paprika and onion flakes, so I added them. I only had dry dill, too, but this is the best tasting potato salad everrrr!!! Thank you!!! 🥰💯🔥💋 I might eat all of this right now 😁
For Brits struggling to find fingerling potatoes, you can either i) grow a fingerling variety yourself, like Pink Fir Apple ii) use a different waxy potato like Charlotte or Jersey New Potatoes
I just tried the classic American one and my family abso-freakin-lutely loved it! Can't wait to try the baked one for our next BBQ!
I made all three - and scrumptious I will make them again. The salad that gets the most comments afterward is the perfect {classic} potato salad! Thank you for sharing these recipes you brought some fun to our menu.
These recipes are absolutely BANGING!
I've always wanted to have a 3 way. Thanks for the recipes.
You know what I love the most about these gorgeous recipes? NO hard boiled eggs!! Thank you!
Yes! Me too. Potato salad doesn’t *have to* have eggs. Just please yourself
I am from Germany and never seen that kind of potato salad in my whole life lol, you should try a recipe for schwäbischer kartoffelsalat, which is considered one of the best
best one is saxonian potatoe salad.
@@nicolesommer8116 aha ... sorry guys there is palatinate potatoe salat or nothing
You all have a bad taste Ärpelschlaat is the only real one :P
hgmmm as cesar said the worst enemy of a german is another german when the topic is potatoe salad
ive had a crazy craving for all of these for the longest time annd i finally bought the ingredients for the first one which was deliiciiicicicicicious but i had the bright idea to combine elements from the other 2 and i added bacon and the red onions to the first recipe and it was incredddible. thanks a lot for the recipes!
I'm so glad I found your channel. I am a wanna be chef in my kitchen and you seem to be a person I can learn from along with Chef John. I will be using many of your recipes.
Mike in South Carolina
There is something so wonderful about the tiny detail of you spooning a mouthful of the intermediate product into your mouth while at eye level with the counter.. it has the same energy as being a kid and getting to lick the whisks after whipping cream... only this time with mayonnaise.
Hello Bri ! French viewer here, and may I say those salads of yours looks delicious ! Also, about the whole grained mustard brand, it is french and pronounced just like "my". I hope that satisfies your curiosity. Peace !
Thanks mom ami! Been wondering for a long time.
@@lollorosso4675 mon ami
Il n´y a que Maille qui m´aille.
Classic style was so simple and so good. It was thrilling making mayo as well, lol. Thanks for this!
I don’t put as many sweet pickles to the salad but a hearty splash or two of juice from the pickle jar is my secret ingredient. Many people have declared it the best potato salad they’ve ever tasted
nice video, one thing though, I'd like to know where you got your "German Style" from. I am German an i have never seen Bacon in a Potato Salat. granted the local Recipes vary extremely. But still i'd love to know where you got that from?
I‘m from Bavaria and we add bacon sometimes. But we use German Speck instead of this classic Bacon as seen here. I‘ve never seen red potatoes in a potato salad. Also, the potatos are sliced instead of diced and the onions are finely chopped. Makes a huge difference imo.
There are some variants from the south that add bacon, but you are right that it’s highly regional and not done everywhere.
So this is recipe is not THE German Style
@@SimonAb93 There aren't very many commonly available types of potatoes in American stores. Red potatoes are the most common type of waxy potato in America. There aren't really other suitable alternatives that are universally available.
A couple of years ago I started adding celery seed to my potato salad recipe. It was a game changer. Thanks for the video. Loved it.
Put celery ,onions, dill pickles and boiled eggs. Yum yum.
I use celery seed, wafer thin celery, very thinly sliced cabbage ( done on a mandolin) and vinaigrette to make a different version of coleslaw.
Roasting the potatoes for a baked potato salad is absolute genius, I'm excited to try this!
Great cooking instructions! Cant wait to try making these. My go to recipe is mimicked after a fast food "Greek style" restaurant. Use cooked russets with no skin, mix with mayo, celery, onions, celery salt, celery seed, salt and pepper. Absolutely delicious esp for those who dont like mustard, eggs, or sweet pickles.
Just FYI: Germany has several different regional variations of potato salad but I don't know a single one that is served warm.
Bavarian/Austrian???
That’s funny. I’m German and I really just like my potato salad served warm!
Bavarian is served warm because it’s made with broth
@@andreasgamperl9583 I think broth is Austrian. Even then I thought they pour it over room temp potatoes, but might be wrong. Only Bavarian potato salads I ever had were room temp with oil/vinegar.
Kennste keinen lauwarmen Kartoffelsalat?
My favorite potato salad is the Greek type, with roasted bell peppers from the jar, raw or pickled onions, capers, fresh oregano, parsley and a mustard / lemon / olive oil dressing. Nice to eat with Greek yogurt during the summertime. The German one is also pretty tight though, anything with no mayo is good in my book
Sounds good.
Sounds lovely, a lot of freshness
Same. I love vinegar-based or any type without mayo or sour cream.
Thanks Bri! I had no idea it's so easy to DIY mayo! I will add salt to taste next time for an all purpose mayo. It seems a little too salty as is, but it worked nicely in a roast chicken sandwich. I can't wait to make a potato salad with this mayo since it was probably salted with salad in mind.
I made the loaded potato recipe and it was really good. I ended up baking it once all put together again.
“German” Potato salad (USA’s version of it) is my favorite form of potato salad (I love the Classic too but I prefer a non mayo version) and I am definitely going to try this recipe. Thank you for giving German Potato Salad the spotlight that it deserves!
try potato salad w/ creme fresh its nicer tan mayo potato salad
@@shevavironx A little sour cream and/or yogurt (plain) can be nice too.
There is no "USA Version". It is a german or it is not. And this one definitely isnt one. The only thing that guys is doing isnt getting it a spotlight, it is spreading wrong information and recipes.
Your recipes are so easy and precise. All those potato salad versions look killer. I can’t wait to give them a go.
Thanks John! I hope you do
Made the first one, had to use half golden, half red. Totally awesome. Hone made mayonnaise is well worth it.
Potato salad was fought over at family BBQs. My mom made a 1960s Good Housekeeping recipe that to this day my family makes. I even used the dressing part to make macaroni salad and it was amazing, but potato the best.
Hey Bri, love your potato salad inspirations! I'm German and the best potato salad I know was of course prepared by my grandmother. In this potato salad you can cook the potatoes until they fall apart, because most of the texture comes from the fresh apples, pickles and spring onions. The mayonnaise and the potatoes combine and keep everything together. Try it. It's refreshing and perfect in summer 😊
Hi from Germany! We have potatoe salad in about 10 million versions! Your version us definitely one! My Mom for example, makes potato salad every time different! Red potatoes are not so popular over here but I had it in salad already and their taste makes them perfect for it! 🙂👍
These all look great! I’m making a deviled egg southern style potato salad right now and came across your channel. I will be following. I love people who take their food seriously.
I've made the classic and baked potato salads multiple times now. Tried and true. Love it.
Next time I'm adding hard boiled eggs to the classic 😋
I've enjoyed SO many of Brian's recipes (and he has kindly answered questions I've had as well.) Brian you are stellar. My husband is also a Brian. Brian number one and two are both mucho acceptable to me!
man, i have everything to make the loaded baked right now, this sukka might be unleashed TONIGHT!! looks SOO good! my wife is going to love it!!!! Great recipes as always Bri! I watch alot of youtubers and you are constantly giving us recipes THAT ARE PRACTICAL, yet so unique. i love Josh, but omg i dont have the utensils/tools he has haha, I CANT SOUS VIDE?!? You are so entertaining and educational at the same time, you are just awesome my dude!
I used to work in a grocery store deli, and my favorite potato salad was the Three Potato Salad with White potato, Red potato and Sweet Potato puree. It was creamy with a slight sweetness and so delicious.
The best classic potato salad that I have ever eaten! You need to make this, it isn't hard and it is really good.
I make loaded potato salad all the time but I never thought to roast the potatoes instead of boil!! I’m going to try this technique!! Thanks!
Wow! Amazing potato salad, really looking forward to prepare at our next BBQ at home! Thanks Brian 😊
My mother and grandmother made this German-style potato salad; I prefer it over any other style. We always used red potatoes and boiled them in their skins. Always served warm. Garnish was ofter sliced radish and hard-boiled eggs. I ate this delicious potato salad every Sunday of my youth!
I made the classic version, and it was the best potato salad I've ever tried. It's insanely good. I will make all three versions for a potluck at work tomorrow. I'll let you know how it goes. Thank you for the video!
Nice, gonna make the last one manana. Love the pro tips like taking out some of the potatoes to chop up for the intermediate texture, that's a sick tip.
Thanks for watching. And for being Honest
@@BrianLagerstrom Hey Bri, how was he honest?
@@618033988749 note the username ;)
Made the loaded potato salad today! It was awesome! Huge hit! Served it alongside smoked pulled pork! So far every recipe of yours I’ve tried turns out killer!! Keep up the great work!
Next time, try grilling the potatoes. That can also be done ahead of time.
Totally agree with you on the after thought potato salad served at B.B.Q's All three of these look good.
The classic recipe is straight up🔥🔥 - can’t wait to try the others
I made the first variety! The only things I changed (because everyone always changes SOMETHING) is that I used dill pickles (a locally produced that were a bit sweeter than a normal bicks/vlasic variety) and I added a couple of diced boiled eggs. This. Was. To. DIE FOR. It was very dill-forward (which definitely would have been different with the bread and butter pickles) which I LOVED. The fresh dill definitely made a difference. The mashing of 25% is a texture game changer as well. The homemade mayo was very easy as well.
Great ideas. I love tato salad. Had some yesterday at Rebel Cheese in Austin and it was a celery bomb! loved it.
Brian I love the variety of potato salads. I was looking for the classic so I will make that one! Looks yummy! Good tip on making the mayonnaise too!
We make this amazing Polish style potato salad because I wanted to incorporate more traditional foods from mine and my husbands heritage into my family’s holiday meals
These all look incredible, especially the loaded one. Makes me want to be a mad lad and use cheddar and sour cream ruffles as a vehicle for the salad!
Good idea
My mom-in-law made hers with small diced potatoes, dill seed, green onions, chopped pimientos and mayo.
Have no ideal where the recipe came from originally to her but it was loved by the entire family.
She's gone now and everyone calls me wanting "Mom's Potato Salad" recipe!
I'm going to make all 3, looks delicious!!!
Im Pilipina and Im from Philippines, I only make potato salad with mayonnaise and mustard. Thanks for the another recipe’s. of potatoes . I really like it ! 😊. God bless you.
Not a German Potato Salad there but these three versions look insanly delicious. Thanks for the amazing ideas. 👌🏼👌🏼
Yeah not even close. German potato salad is quite simple.
Potatos, chives, salt, oil, pepper, vinegar, broth (vegetable or beef), onions.
Done and done. Unless you're a weirdo from the North then I guess you can ruin your perfectly good potatos with some mayo.
Not to mention German potato salad is the original. Kind of silly to make two seperate originals.
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I absolutely adore potato salad and i have to try the loaded one
Number 2 is the best ever!
My great grandmother came here from Germany in the late 1800's, her last name was Kraus. I remember eating a German potato salad as a young child, I wanted many times to make the dish but could only remember bacon and potatoes not the dressing for this salad. Thank you for the recipe and helping me revive a memory from childhood I thought was lost.
My great grandma came here in the late 1800's, her last name was Kraus also. My grandma made a German potato salad that was similar to this recipe. When I was young I thought warm potato salad was weird but I've wanted to try it again now that I'm much older and mature. This recipe is the closest I've seen to hers. Can't wait until I'm able to cook and try it!.
German here... there is no such thing as a "german" potato salad. When you start in the middle of germany and you find a recipe that is "common" there, that recipe will change every 500 meters you travel in any direction. Every (!) family has its own recipe.
Also, there is a divide in germany: mayonaise based or yoghurt based. Some even use Quark. Or Oil... and then there is another divide: What type of oil... Rape oil, Sunflower seed oil, olive oil? And then there is also a vinegar based potato salad. And even here you will have discussions about the right vinegar: Balsamico, Wine or herbal vinegar etc.
So... yeah... no, no "german" salat per se
Fun fact: Red potatoes are kinda unknown in germany.
I’m sorry to tell u but his version has never been seen in Germany, Germans n austrians do it very differently
A wonderful recipe for sald with 3 different versions you showed and cooked, looks so delicious! Great video... really enjoyed watching! :)😋👍
Superb! Love the delivery and sense of humour. Making German!