Oliver it seems that you have taken me back to my Grandmother's kitchen. She was born in Tyrol and though she considered herself Italian, I am finding out that most of her recipes are either Austrian or Southern German. Her salad was very similar to yours except she used unpeeled red potatoes, scallions instead of chives, and added thin slices of celery as well as chopped celery leaves and parsley to the salad. After preparation she put the salad in a covered bowl and let the mixture marinade in the fridge for an hour or so, so that the potatoes would soak up the liquid. She served it cold and I loved it as a boy.
Appreciated. My great grandma was from Bavaria .She passed down the potato salad to grandma ,my mother ,later on ,to me .All adds up , except the HOT , sugary stuff ,poured on those delicious potatoes , including reddish ,yes ...
Guten Tag Klas! I love your channel and love the German food you prepare. I'd like for you, in future shows, to do Shwenkbraten ala Mosel River Valley/Hunsruck of Germany. It is a marinated pork steak grilled outside and usually accompanied by a brotchen and some sides, and I would love to see you show it off. Bitte!
3:38 No. The bacon will not be "real crispy" since you fry it together with onions. A tip - fry the bacon first. When brown, put it on some paper. Now you can fry the onion in the bacon fat. If there isn't enough, add some oil... In this way you will have really crispy bacon and also the fried onion, but put together at the some time in the frying pan will not make the bacon crispy. Try it yourself!
I don't want to sound mean, but not everyone likes "real crispy" bacon. Maybe you should make a video of how to make your version of potato salad. Lots of armchair chefs on youtube.
Looks amazing! Will be making it this week! I am about to make your pork roast with the dumplings first and I know they will all be great! Love this channel!
My formally Northern German Mother in law (Hamburg) did the sour cream version, but after visiting the Bavarian South, it was always chicken broth and vinegar dressing. I think the North was always a onion bacon mixture at the end of anything they cooked, Including cooked Rot Kole AKA, red cabbage or whatever it's called. I personally love German traditional food. Good stuff! How about hunter food AKA wild game or just mushrooms?
Yes, I will definetely make game one day. Wild pig recipes are great. My personal favourite is deer-Schnitzel, panfried really short. Served with a sauce made of broth, heavy cream and a lot of fresh junioer berries. Unbelievably good!
@@GermanRecipes Its something that I quickly noticed from all of my families recipes. You might be one of the few people who could pronounce my very German surname because when I was in school I had to write it out phonetically for the teachers. My mothers family is from the area of Alsace and my fathers family was from the Austria/Bavarian border.
You can do this potato salad without bacon. In some bavarian families they put a thin sliced fresh cucumber in the potato salad. It´s light, fresh and vegetarian. In former days most Germans eat meat only on sundays.
Don't peel thin skinned potatoes. All the vitamins are in the skin. The rest is just starch. Also, you're peeling out chunks of potato. Why peel the skin. Why???
Because it's tradition and it looks better. No one eat the skin on potatoes until recently - not even the poorest serf. Nowadays everybody is a balled hipster with a big beard, drinking disgusting IPA, eating potato skins and thinking about the nutritional value in it. It wasn't like that until just a few years back.
