Baked German Potato Salad

Baked German Potato Salad Recipe - Authentic & Delicious

Region / culture: Germany | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Baked German Potato Salad is a hearty and comforting dish that combines the earthy flavors of potatoes and sausage with the tanginess of cider vinegar and the richness of cheese. This recipe offers a twist on the traditional German potato salad by incorporating a baking step, which melds the flavors together under a deliciously melted cheese topping. Perfect for gatherings, potlucks, or a satisfying family meal, this dish is sure to be a crowd-pleaser.

History

The origins of German potato salad trace back to Germany, where it is traditionally served warm and made with a vinegar-based dressing, contrasting with the mayonnaise-based versions popular in other parts of the world. The addition of sausage and baking it with cheese is a variation that has evolved, particularly in the United States, to cater to local tastes, adding a comforting and hearty element to the dish.

Ingredients

2 lb (907 g) russet potatoes, cooked
1 lb (454 g) garlic sausage or smoked link sausage, cut into 1 inch pieces
2 tbsp butter or margarine
0.5 cup minced onions
2 tbsp flour
2 tbsp brown sugar
1 tsp salt
1 tsp dry mustard
1 cup water
0.33 cup cider vinegar
1 cup thinly sliced celery
2 tbsp minced fresh parsley
0.5 lb (227 g) jarlsberg cheese, sliced and cut into strips

How to prepare

Peel the cooled potatoes and dice them; place them in a large bowl.
Brown the sausage in butter or margarine in a skillet; remove it with a slotted spoon and add it to the bowl with the potatoes.
Sauté the onion in the same skillet until it becomes limp.
Combine the flour, brown sugar, salt, and dry mustard; stir the mixture into the drippings and continue to stir and cook for 3 minutes.
Add water and vinegar to the skillet.
Stir and cook until the sauce thickens.
Add celery and cook for 1 minute.
Stir in the parsley.
Pour the sauce over the potatoes and sausage; gently mix them together.
Spoon half of the mixture into a shallow greased 11 x 7 inches baking dish.
Layer with half of the cheese; repeat the layers.
Bake in a preheated 350°F (177°C) oven for 15 minutes or until the cheese is barely melted.
Serve warm.

Variations

Consider adding chopped bacon for extra smokiness, using sweet potatoes for a different flavor profile, or incorporating different types of cheese for variety.

Cooking Tips & Tricks

To ensure the best results for your Baked German Potato Salad, consider the following tips:

- Use russet potatoes for their starchy texture, which holds up well during baking.

- Brown the sausage thoroughly to enhance its flavor and texture in the salad.

- When making the sauce, stir continuously to prevent lumps and ensure it thickens properly.

- Layering the cheese between the potato mixture allows for an even melt and distribution of cheesy goodness.

Serving Suggestions

This dish is perfect as a side for grilled meats or as a standalone meal with a side of green salad for a balanced plate.

Cooking Techniques

The key techniques in this recipe include browning the sausage to develop flavor, making a roux-based sauce for richness, and baking to meld the flavors together under a layer of melted cheese.

Ingredient Substitutions

For a lighter version, substitute turkey sausage for regular sausage, use a low-fat cheese, and replace margarine with olive oil.

Make Ahead Tips

You can prepare the potato and sausage mixture a day ahead and refrigerate. When ready to serve, layer with cheese and bake as directed.

Presentation Ideas

Serve in a colorful dish to contrast the golden brown top. Garnish with extra minced parsley for a fresh look.

Pairing Recommendations

A crisp, dry Riesling or a light-bodied beer complements the tangy and hearty flavors of this dish perfectly.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

A serving of Baked German Potato Salad contains approximately 350 to 400 calories, making it a substantial side dish or a lighter main course.

Carbohydrates

This dish is relatively high in carbohydrates, primarily from the potatoes, which are a natural source of starch. A serving of Baked German Potato Salad contains approximately 45 grams of carbohydrates.

Fats

The fats in this recipe come from the sausage, cheese, and margarine. Depending on the types of sausage and cheese used, a serving can contain between 15 to 25 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Protein in this dish is provided by the sausage and cheese, contributing to a satisfying and filling meal. A serving of Baked German Potato Salad offers around 15 grams of protein.

Vitamins and minerals

This dish provides a range of vitamins and minerals, including Vitamin C from the potatoes, Vitamin K from the parsley, and calcium from the cheese. It also contains iron and potassium.

Alergens

Common allergens in this recipe include dairy (cheese) and gluten (from flour and possibly the sausage). Always check labels if you're cooking for people with food sensitivities.

Summary

Baked German Potato Salad is a hearty, comforting dish that is relatively high in carbohydrates and fats, with a good amount of protein. It provides essential vitamins and minerals but should be enjoyed in moderation due to its calorie content.

Summary

Baked German Potato Salad is a comforting and hearty dish that combines the classic flavors of traditional German potato salad with the added richness of cheese and the satisfying texture of baked casserole. With its blend of tangy, savory, and cheesy flavors, it's a versatile dish that can be adapted to suit various tastes and dietary needs.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Baked German Potato Salad. It was a warm summer day, much like today, and I was visiting my dear friend Greta in her cozy farmhouse in the countryside. Greta was a wonderful cook, and I always looked forward to spending time in her kitchen, learning new recipes and techniques from her.

On this particular day, as we sat at her kitchen table sipping tea and chatting, Greta suddenly got up and disappeared into her pantry. She emerged a few minutes later, carrying a basket of fresh potatoes and a handful of onions. With a mischievous twinkle in her eye, she announced that we were going to make her famous Baked German Potato Salad.

I had never heard of this dish before, but I was intrigued by the idea of a warm potato salad, and I eagerly volunteered to help Greta with the preparations. As she guided me through the steps, I watched in awe as she effortlessly peeled and sliced the potatoes, diced the onions, and mixed together the tangy dressing. The aroma of sizzling bacon filled the kitchen, making my mouth water in anticipation.

Once everything was assembled, Greta placed the baking dish in the oven and set the timer. As we waited for the salad to bake, she regaled me with stories of her childhood in Germany, where she had first learned the recipe from her own grandmother. She spoke fondly of the simple pleasures of farm life, of gathering fresh ingredients from the garden and turning them into delicious meals to share with family and friends.

When the timer finally dinged, we pulled the bubbling dish of potato salad from the oven and set it on the table to cool. The rich scent of roasted potatoes and caramelized onions wafted through the kitchen, mingling with the tangy aroma of vinegar and mustard. I couldn't wait to dig in and taste the fruits of our labor.

As we sat down to eat, the flavors of the Baked German Potato Salad exploded on my taste buds. The potatoes were tender and creamy, the onions sweet and caramelized, and the dressing tangy and savory. Each bite was a delight, a symphony of textures and flavors that danced on my tongue.

I savored every morsel, savoring the memories of that day with Greta in her farmhouse kitchen. I knew that this recipe would become a cherished part of my own culinary repertoire, a reminder of the simple joys of good food and good company.

Since that day, I have made Greta's Baked German Potato Salad countless times, tweaking and perfecting the recipe to suit my own tastes. I have shared it with friends and family, passing on the tradition of warm potato salad baked to perfection.

As I sit here now, reminiscing about that fateful day in Greta's kitchen, I am filled with gratitude for the gift of her friendship and her culinary wisdom. I may have learned the recipe for Baked German Potato Salad from her, but the true secret ingredient is the love and passion that she infused into every dish she made.

And so, whenever I make this dish, I do so with a grateful heart and a smile on my face, knowing that I am carrying on a tradition that spans generations. I may not have been born in Germany, but with each bite of this delicious potato salad, I feel a connection to my dear friend Greta and the timeless art of home cooking.