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You asked for it

German potato salads with oom-pah-pah

By ELLEN FOLKMAN
Published August 24, 2005


Adrienne Toomer was looking for a recipe for German potato salad. Many readers enjoy German potato salad, but one thing is for sure: Not all recipes are alike. There are many similarities, but subtle differences as well. Some like it hot, some like it cold.

If you prefer a kick to yours, you'll enjoy Nancy Beckmann's a horseradish-spiked recipe. Eunice Pinta offers a recipe she got from the chef at the Old Swiss House at Busch Gardens. Her husband was the first manager at Busch Gardens, and they have enjoyed this version for years.

Jim Throne shares a straightforward salad recipe. It does come with a warning though: It's not low-fat, low-carb or low-salt, but it is authentic German. Deborah Stark's version uses knockwurst instead of bacon and includes apple juice. Joan Clear's recipe uses canned potatoes, which makes it very easy to prepare. She says it's foolproof and she has been making it for more than 40 years.

With Oktoberfest just around the corner, any one of these would be perfect.

For: Adrienne Toomer of St. Petersburg

From: Nancy Beckmann of Clearwater Beach

Recipe: Horseradish-Flavored Potato Salad

Horseradish-Flavored Potato Salad

2 pounds potatoes (six to seven) cooked in skins

1/2 cup olive oil

1/2 teaspoon salt

1 small onion, grated

3 tablespoons lemon juice

1/2 cup sour cream or mayonnaise

1/2 teaspoon sugar, optional

1 tablespoon minced parsley or minced dill

1 teaspoon grated horseradish

Peel off skins of cooked potatoes as soon as cool enough to handle. Dice. Add olive oil and salt, blend well. Add grated onion, lemon juice, sour cream or mayonnaise, sugar, parsley or dill and horseradish. Stir gently to blend. Serve cold, but do not chill.

Makes 6 servings.

For: Adrienne Toomer of St. Petersburg

From: Eunice Pinta of Palm Harbor

Recipe: German Potato Salad from the Old Swiss House

German Potato Salad from the Old Swiss House

4 to 5 large potatoes

6 to 8 slices bacon

1 large onion, finely chopped

1 to 11/2 cups chicken broth

1/3 to 1/2 cup white vinegar

Salt and pepper to taste

Peel and boil potatoes; don't overcook. Cook bacon over medium heat until crisp, remove from pan with slotted spoon; drain on paper towels, set aside. Reserve drippings. When potatoes are cool enough to handle, thinly slice or dice into a large bowl. Crumble bacon. Add chopped onion and bacon to potatoes. Heat broth in bacon drippings with white vinegar; add to potatoes and add salt and pepper. Stir lightly. Can be served hot or cold.

For: Adrienne Toomer of St. Petersburg

From: Jim Throne of Dunedin

Recipe: German Potato Salad

German Potato Salad

3 pounds potatoes

1 pound bacon, cubed to 1-inch

3/4 cup chopped onions

6 tablespoons flour

3/4 cup vinegar

3 cups water

3/4 cup sugar

2 tablespoons salt

Boil potatoes in skins until fork tender. Fry bacon until lightly browned, not crisp. Drain and set aside. Sweat onions in bacon fat until just transparent. Drain and set aside. Mix flour with bacon fat. Stir until well mixed. Add vinegar, water, sugar and salt. Boil until thickened. Carefully mix bacon and onions into potatoes. Add vinegar mixture and carefully mix again. Heat potato mixture over low heat until just warm.

Serves 10 to 15.

For: Adrienne Toomer of St. Petersburg

From: Deborah Stark of Port Richey

Recipe: German Potato Salad II

German Potato Salad II

6 medium potatoes

2 pounds knockwurst

2 tablespoons margarine

1 medium onion, sliced

3 tablespoons margarine

2 tablespoon all-purpose flour

3/4 cup red wine vinegar

3/4 cup apple juice

11/2 teaspoons sugar

1/4 teaspoon pepper

Cook potatoes in saucepan, in water to cover, until tender; drain. Peel and slice potatoes. Split knockwurst lengthwise; slice as desired. Saute knockwurst in 2 tablespoons margarine in skillet. Add onion. Cook until onion is tender, stirring frequently. Remove knockwurst and onion with slotted spoon. Blend 3 tablespoons margarine and flour in skillet; remove from heat. Add vinegar, apple juice, sugar and pepper. Simmer until thickened, stirring constantly. Add knockwurst and onion; mix well. Let stand, covered, for several minutes. Add potatoes, mix gently. Heat to serving temperature. Spoon into serving dish.

Serves 6.

For: Adrienne Toomer of St. Petersburg

From: Joan Clear of St. Petersburg

Recipe: German Potato Salad III

German Potato Salad III

3 cans sliced potatoes

1 pound bacon, cut in 1/2-inch pieces

1 large onion, chopped

3 tablespoons flour

3 tablespoons sugar

1 cup vinegar

Rinse and drain sliced potatoes. Set aside in large bowl. Brown bacon in large frying pan. Drain and set aside, reserving 4 tablespoons bacon grease. Add chopped onion to reserved bacon grease in frying pan and cook until transparent. Stir in flour, sugar and vinegar. Cook until thickened. Pour over potatoes, add bacon and mix well. Serve warm.Recipe request

Kathy Keefe is looking for the recipe for Publix tarragon chicken salad.

Chris Petty is looking for a recipe his mom used to make on special occasions. It is for a chocolate waffle batter. He says it was especially good with a scoop of ice cream on top.

Janet Recca is also looking for a recipe from Publix: Mardi Gras chicken wings.

Cheryl Fry is looking for a hot and sour soup that uses tofu.

-- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified August 23, 2005, 17:53:03]


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