No contrary to common belief most proper German potato salads do not contain mustard.
the link below will give you an idea of the different styles that are commonly used.
Here is one without the mustard. CREAMY GERMAN-STYLE POTATO SALAD 5 lbs. potatoes, preferably red
1 1/2 lbs. cooked bacon, crumbled
bacon fat grease/rendering
1 large yellow onion, chopped
1 stalk celery, chopped
2 pkg. dry Good Seasons Italian dressing mix
2 cups mayonnaise
2 hard boiled eggs, chopped
4 t. apple cider vinegar Boil potatoes until fork tender. Do not overcook. Drain and cool. Once cool, cut into chunks and place into a large mixing bowl. Cook bacon. Crumble bacon when cool. Pour bacon fat, while still warm, over potatoes. Take crumbled bacon and add to potatoes. Add packages of Italian Dressing mix and stir into potatoes. Add remaining ingredients and stir well. Chill salad 4 hours and re-stir just begore serving. Add more mayonnaise if needed. This salad tastes best when made the day before.
That depends on the recipe you use.
Because apples are sweet and crunchy, and people like them. They add some flavor and texture contrast to the potatoes, even though the appearance isn't all that different. People have differing tastes in foods. I've never put apples in my potato salad; I use chopped celery for the texture contrast. I've never seen apples used in potato salad. But apples might be good for that. But not for German potato salad; apples wouldn't be good there.
You can use potatoes to make so many yummy dishes! If you want to steer clear of the usual mashed, baked, or boiled potatoes, you can try potato salad, Hasselback potatoes, scalloped potatoes, or try frying them to make delicious chips!
Some creative ways to use sour potatoes in cooking include making tangy potato salad, adding them to soups or stews for a unique flavor, or using them to make a zesty mashed potato dish.
Potatoes are common in Germany due to their adaptability to the country's climate and soil conditions, making them a reliable food source. Introduced in the late 18th century, they quickly became a staple in German cuisine, valued for their versatility and nutritional content. Potatoes are integral to traditional dishes like Kartoffelsalat (potato salad) and Bratkartoffeln (fried potatoes), reflecting their cultural significance. Additionally, they are often seen as a cost-effective food, contributing to their widespread use in German households.
hate it but it does depend on the potatoe and size. some people boil them whole and keep the skins on and in the salad, 20 min. med tater. cubed about sugar square size or a little bigger anywhere from 5-10 min. test with fork any way, if it comes back out easily after youve poked them they're done. :)
A potato masher is used for mashing cooked potatoes in making mashed potatoes.
it mashes potatoes
As potato salad is a side dish and accompanies a mean then its advisable to average 4oz per serving - remember that not everyone like this food line and this will mean some will have more than others. When working it out use the 4oz x 75 then add 20% extra as potato is not expensive and some waste can be expected.
The weight of a gallon of potato salad can vary based on the specific ingredients and their densities, but a general estimate is that a gallon of potato salad weighs around 8 to 10 pounds. This can fluctuate depending on the recipe, such as the amount of mayonnaise, vegetables, or potatoes used. For a more accurate measurement, it's best to weigh the specific ingredients you plan to use.
Whether to use or not use boiled eggs in potato salad is your option. Some people really like them. I chop all but one when I make potato salad, and then I slice into whole rounds with the yolk intact. That make a nice decoration on top.
In potato marquisse and Williams potatoes to start with studying for tafe?