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 ;)
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!
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.
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.
@@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!”.
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.
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 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.
@@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.
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.
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.
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).
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 :)
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.
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
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!
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
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 🤤👌🏽
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.
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.
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.
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.
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 .
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.
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.
@@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.
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!
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.
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.
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.
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.
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
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.
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 😄
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.
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.
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.
I never actually saw a (standard) recipe for potato salad in germany, that would contain bacon. That's a rather rare variety. Most common recipes basically contain either mayo or vinegar and oil. That's a matter of the region you're living in.
I grew up in Germany on a family recipe that contained bacon, eggs, onion, pickles, and mayo (among other ingredients), so it's not *that* uncommon. I also remember there being ready-made potato salads with bacon at the store.
@@padfoot122597 ich wurde in Bayern geboren und bin dort aufgewachsen. Ich habe nur selten Kartoffelsalate ohne Speck gesehen. Wenn dann meist aus religiösen oder ähnlichen Gründen...
There is a German potato salad without mayonnaise, but main ingredient are onions, pickles, oil, vinegar, mustard and bouillon. No bacon! In Bavaria on the other hand, do use bacon in their salat quite often.
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!
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.
(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
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!
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!
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.
“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!
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.
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.
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
It all looks great. The original German potato salad as we know them in my family is made with Chicken stock so the potatoes get a bit soggy, finely sliced pickles (no red onions) and a bit of the pickles juice instead of vinegar, mild fine mustard mixed with a bit of old whole grain mustard, crunchy bacon cubes, salt / black pepper and parsley.
There is no such thing as "original German potato salad". In Germany, there are dozens of different potato salad. Some involve mayonnaise, other broth or vinegar and oil. They are all "original German", but so different.
@@Nikioko I suppose it's just like American Potato Salads, there are many kinds of those: Mustard, Egg, Mayo, No-Mayo, Sweet Pickle, Sour Pickle, Bacon, mashed like potatoes, chunky or a combination of both. Maybe more. Growing up, most of our potato salads were with mayo with a little mustard added, plus some vinegar or pickle juice. But for a picnic, we'd go for the no mayo to avoid people possibly getting sick cuz of hot weather. What they called German Potato Salad was the go-to recipe. It was simple, using potatoes, bacon & bacon grease, green onions with tops. Then you made a dressing of sweet, vinegar mix with, I think it was a bit of oil (bacon grease), sugar and vinegar that was heated up on stove to blend and get hot....once hot, it was poured over the potatoes. Of course then adding salt & pepper. Was this ever a real German recipe?
Damn it! In the USSR, the first salad was called "Olivier" and it is much tastier if you add boiled eggs, sausage / boiled meat (it doesn't matter) and cucumber, you can at least fresh, even pickled, even salted. Cut the whole into approximately the same cubes. Then fill it with the amount of mayonnaise that you need and serve it to the table! This is our main dish for the New Year. And in general, it is immediately clear that soon you will have to learn everything from us. At least by the fact that it is desirable to peel potatoes completely!))
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
I LOVE potato salad! 🥰 Thank you ever so much for this video. I think my Mom came up with the perfect directive for cooked JUST RIGHT potatoes. Take a stock pot/Dutch oven sized (or big pot) and cover the bottom with potatoes. Try to get them all around the same size. And leave them in their skin. Just enough to cover the bottom of the pot. No second row. Pour water over the potatoes (about an inch) Bring to a boil. Once they're boiling, set timer 12 minutes and let them boil. After that, turn the burner off. Cover the pot with a lid and let the potatoes sit in hot water for 18 mins. .... 30 minutes total. Drain them. 🥔 Wait for them to cool or run them under cold water. The peels can be left on if that's your preference. If not they are ready to be peeled and should peel super easily. Ready to chop into bite sized perfectly cooked chunks. That's it! 😉😊
As a german I can confirm this is how we cock potatos wich are used for salad 10/10. Probaply the second thing a german lerns to cock after pasta -> POTATOS :P
@@hmcredfed1836 that's awesome! My Great Grandmother was part German so I imagine now, from what you said, my Mom learned from her. Thank you for your comment.
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.
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
Here's a how an elderly German friend makes the German Potato Salad, very similar to yours. They add diced pickles and pickle juice, as well as a couple of sliced hard boiled eggs-it's out of this world! I will be trying these recipes, they look yummy! :)
Germans here in the comments emphasize that German potato salad is not like the one you made but the funny thing is: there is more than just one "traditional German potato salad". In fact, in the northern/eastern part of Germany, the potato salad is more similar to your first recipe! With mayo-joghurt/sour creme dressing and pickles, eggs, mustard, dill and sometimes apples! Nevertheless, I like the southern German potato salad as well, every potato salad deserves the German love - I'll try your recipes as well! ❤️
In my potato salad, I put: Peeled and sliced potatoes (peel after cooking), thinly sliced onion, chopped dill pickles, chopped eggs, capers, pickled green pepper, fresh dill. (In summer I add chopped fresh cucumber and radish for a fresher taste.) The dressing is a mix of mayo, joghurt or sour creme, mustard and some of the sweet tangy liquid of the pickle jar. Salt + black pepper The salad tastes better after a day in the fridge :)
we bild the potato whole with the skin on. Once it's cooled and sliced we traditionally add some hot vege broth. Once cooled mayo, mustard, vinegar, onion and gherkins are added. That is the Swiss potato salad. However I don't add the broth, mayo and onion. Just olive oil, chives and lemon juice. yummmmm
In St Louis, if you see German potato salad on the menu or in the grocery store, it’s a warm vinegar based potato salad. It’s similar to Brian’s recipe. I’m not sure where it started but there were a lot of German immigrants in the area back in the day.
I´ve never seen your german salad in germany. In east germany we do it with normal potatos, onions, red apple, salt, pepper, mayo, meat sausage, yogurt, gherkins, pickles, some water from the pickles and a lot of love. Edit: we in germany cut the potatoes into slices :D
@@kellykelly6805 yeah we have. In Germany we have a big supermarket chain named Lidl. They bake things like hotdogs with sausage inside My mom bake sausages in batter. Great stuff
If you invited me to a party and made that loaded potato salad, I would quietly steal the entire bowl and go hide somewhere to eat the entire thing with my hands like an animal it looks so good...
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!
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!
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.
As the king of the anti-mayo club, I always appreciate you having a non-mayo recipe. I (dumbly) almost skipped your tuna sandwich video because I thought it would just be mayotown, but the Mediterranean version is now like my absolute favorite meal!
It's always good to see other anti-mayo people out there! I only hate two things in life. One is country music and the other is mayo. I can't even bring myself to say the complete name for it!
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.
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.
Been making it with the same ingredients that I eyeball for at least 30 years. Potatoes, mayo, mustard, sweet pickle relish (if you can find it), onions, eggs, salt, pepper, and paprika on top. Pimentos are optional. If I can’t find sweet pickle relish I will use regular pickle relish and add zesty Italian dressing. It always slaps. I also switch out russet potatoes for red potatoes sometimes. I leave the skin on and add crispy bacon.
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
As a person who would forgo everything else at a buffet to steal all the potato salad if i could get away with it (and it was decent!) all three of those look like heaven!
You are a legend!!! I love that you include the whole recipe in your content section ... so generous of you to share your recipes! PS. Ignore all the so-called "experts" who argue about adding bacon or not to the German version. Everyone makes their own version in the end and I LOVE the bacon version!😊
I live in the US, but from what I'm told I make the german potato salad that was passed down from my great great grandma. I'm 50 btw. The version I know I suspect was know back then as potatoes and bacon. Over time people put other things in it. The recipe I make is literally potatoes (peeled), bacon, flour (to thicken the water/vinegar/bacon fat mixture) salt/pepper sugar and celery seed.
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.
The German potato salad here is kind of more of a Bavarian style with the addition of bacon. (In the north, more mayonnaise based potato salads are typical.) It’s more common to cut the potatoes in slices, and though leaving potatoes unpeeled is uncommon, I’m not mad at that. Usually though the acidity of the vinegar is cut by adding broth, which adds a depth of flavor that goes well with the bacon
@@honeyfromthebee seine Version kommt schon ziemlich nah dran..einziges Manko die Kartoffeln die er verwendet sind viel zu weich...Die Kartoffeln sehen am Ende zu matschig aus.. Auch bei der 2 Version mit dem Speck waren die zu stark zusammen gefallen...
@@honeyfromthebee I have wondered as well. The bacon bits in bavarian potato salad are teeny-tiny not such bacon quarters. O.O & that's only for what's served in a specific region. I am from bavaria & we alone have more than a dozen potato salads. :D It's a common ground of fights in "german cooking" facebook groups.
My favorite is Austrian potato salad, which is also served in parts of Germany. It’s almost like warm potatoes in a vinaigrette combined with broth. Onions are finely minced. Germany is a big country with lots of variations (my mother is German), and my mom’s version is also different from all the above. Still, I much prefer the Austrian version, which some of my German friends on this thread have also shared.
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!
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!
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!
I´m German, and my Potatosalad (Kartoffelsalat) is like your first one (normal Potatos) but without Dill. But a hand full of Parsley, some hard boild eggs and a little onion and a bit Apple - its an Westfalian Receipe
I'm going to make all three versions - one at a time. I am obsessed with potatoes, I am currently on a potato soup binge that has been going on for a few weeks - once in a while I make carrot soup for a break. I can't wait to make these salads, I'm going to use bacon bits (from Costco). Your recipes are clear and easy to follow, I feel confident I can do this!
So I'm not the only one. I've been craving all things potato for about 3 weeks now. But normally, I'd eat them everyday and not bat an eye, but lately, I feel like a tater junkie needing a fix. 😂😂😂 I had hash browns with breakfast, tater tots with lynch and I'm making a shepherd's pie right now for dinner.
@@darthvader5532 You never know... I didn't realize I had any Irish until I had my DNA analyzed = 30%! It explains my attachment to potatoes. I have a couple of Irish friends and I asked one - is it normal to eat potatoes every day? He said - yes! They had potatoes every day at home in Ireland! So...I give in to the potato!
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.
It‘s everywhere different in Germany but… For us, the key to tasty potatoes for Kartoffelsalat is the type of cooking: Take the entire potatoes with the peel, only half cover the potatoes with water and close the pot completely. After 20 minutes of cooking the water is used up and the potatoes are ready and still have their full flavor. In the Erzgebirge we then peel and slice them after they cooled down. We add diced pickled cucumbers and chives. We also mix mustard, mayonnaise, linseed oil, salt, pepper and the vinegar-water from the pickle jar and add it. This is the way to do it in regions where 150 years ago we still had seven working linen oil mills in the village. Linen oil is still essential for a lot of (mostly potatoe) recipes in the Erzgebirge.
When he looked at the scoop of Mayo, I thought in my head, “whew, good thing he didn’t eat it” then he did and I felt my stomach turn. I love Mayo but just as an ingredient or a sandwich moisturizer
I really wish there was a warning before he did that! I love potato salad & looked forward to trying these recipes but it’ll take quite awhile for me get over a mouthful of mayo!🤢🤯
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In contrast to other Germans in the comments, we use a very similar recepie. In northern Germany (and I think in other parts as well) we know "Kartoffelsalat in Speckstippe" (potatosalad with bacon dip?) which is the way my family prefers it. Very easy and yummy. Even easier than the recepie shown.
Yeah, I've also noticed that almost all comments from Germans on here are coming from people in the South. It's nice to see someone from the North chime in. :) I'm originally from NRW, and I'm definitely used to similar ingredients.
The first salad uses sauce that in Slovakia we call “Slovak tartar sauce” (tatarská omáčka) which is more popular in the country than regular mayo. It’s interesting to see it in a potato salad when we use is just as a dipping sauce 😁
Small tip for your classic potato salad. When you put your hot potatoes on the cookie sheet, mix up some pickle juice and yellow mustard and drizzle on your hot potatoes. Then let the cool and do the rest. 😊❤
I can't stand mayo, but that German salad look pretty nice, and I feel like if I subbed some sour cream for the mayo in the loaded baked potato one, that could be right up my alley, too...
If you’ve never made Mayo from scratch, it’s milder and very different from store bought. I have chickens, so have fresh eggs all the time to experiment with. Just one egg yolk can absorb an incredible amount of oil..
@@johncspine2787 I might try making it and seeing if I like it; I've never liked the way it coats my mouth, but if the homemade stuff really is better, then maybe I won't dislike it so much!
Your classic is the best potato salad I've ever had. I tweaked it a little to our taste, but love the balance of tang, sweetness and dill, along with the toothsome texture of the potatoes, and especially love that it is eggless. Hard to find a classic recipe that doesn't include hard boiled egg. Don't miss it at all. Thanks for this!
I'd always added eggs to mine prior to watching this video, but now a whole new potato salad world has opened up to me. I agree with you, his classic version is the best one I've ever tried. Can't wait to make the other two. Cheers!
Just for the record, if you managed to undersalt your potatoes, don't panic. You can remedy the situation by aggressively smashing the potatoes until they resemble smallish islands in a gooey sea, and then adding your salt. The texture suffers somewhat, but you won't be getting big bites of bland tater. Happy cooking, gents. And thank you, Mr. Brian for sharing your recipes! They are delish!
I'm German and I have never seen this type of German potato salad in my life lol but I guess there are more variations then the two that I know which are the southern style with vinegar and the northern style with mayonnaise
It took me a long time to come up with a classic potato salad dressing I liked and, in the end, it was the simplest. Potatoes, celery, sweet pickles, hard-boiled eggs then dressed with a mixture of 2/3 mayo, 1/3 sour cream, fresh cracked pepper, Kosher salt celery seed, and sweet pickle juice. Everybody I've ever served this potato salad has said they loved it.
Ah, awesome. Potato Salad is one of my favourites, my Oma always .... *second recipe is the German variant* "Alles klar, Herr Lagerstrom. Let's see how you stack up against my grandma."
@Brian Right-o. Did give it a whirl, like it very much. It's a nice twist on the classic. The somewhat-pickled-onions sort of are my star and I'll definitely find more uses for them. Everything worked out very nicely and I find myself enjoying it very much! Thanks for that. More hearty and "warm" than the slightly acidy and more cold and salty variant I am used to. Oma would approve, I am sure!
I learned to like potato salad, when I finally made some myself. Sour cream, raw onion, quickly pickled cucumber, some vinegar, mustard... So good. Maybe I'll take some inspiration from that German one :D I remember trying some pro kitchen potato salad with smoked reindeer in it and oh boy....
The first recipe is pretty close to the one I use. As far as I can tell, the only important difference between that one and mine is that I add one teaspoon of anchovy paste and one-half of a teaspoon of horseradish when I make my mayo. It gives it some oomph.
Love it. My mom’s recipe uses a little western dressing to toss with the potatoes , Celery, and onion first, let sit, then add Mayo, paprika, salt pepper, and hard boiled eggs. Still the best.😊
