Ralph Knauth’s Bavarian German Potato Salad (Deutscher Kartoffelsalat)

*There are many versions of German Potato salad and are served hot, warmed, room temp or cold, made with either mayonnaise (northern Germany) or with a stock and bacon (southern Germany).  Ralph‘s recipe is a delicious combination of both North and South and is served at warm or at room temp. *Chopped pickles, boiled eggs, tomatoes or corn are often added. Yum!

2 pounds small yellow potatoes (e.g. Yukon Gold) of similar size *skins scrubbed, do not peel or cut. 

Dressing ingredients: 

• 2 TB regular yellow mustard 
• 3 TB mayo
• 3 TB white wine vinegar
• 3 TB vegetable/canola/sunflower oil
• 1/2 C broth or stock (beef or chicken)
• 1 small onion, finely chopped, 
• 1 garlic clove minced
• 8 strips cooked bacon (coarsely chopped prior to cooking) 
• salt, pepper. 

Boil potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool just enough so you can handle them. Peel the potatoes and slice into ¼ inch slices. Put the sliced potatoes in a large mixing bowl and set aside. 

While the potatoes are boiling, mix dressing ingredients in a medium bowl.  Gentle fold hot potato slices into the dressing, let sit on the counter for an hour or so. Adjust seasoning, add chopped parsley or chives. Excellent with German sausages such as Frankfurters, Schnitzel or Frikadellen ( German style meatballs )

There are many varieties of German recipes for braised white cabbage (Weißkohl), red-purple cabbage (Rotkohl/Rotkraut/Blaukraut), Sauerkraut and Bayrisches Weisskraut. Ralph’s recipe below for braised white cabbage is sensational!

Ralph Knauth’s Braised White Cabbage with Bratwurst (Geschmorter Weißkohl mit Speck)

This Bavarian style braised cabbage recipe is typically a southern Germany dish.   *Note that sour cream is not considered traditional, but it is becoming more common to use. 

• 2 – 3 Tbsp vegetable /canola oil
• 3 strips Bacon, coarsely chopped 
• 1/2 onion, chopped or sliced 
• 1/2 of large standard white cabbage, coarsely chopped into 1” squares 
• 1 tsp caraway seeds
• 1 cup broth (add a little more if needed) Beer or wine works also. 
• 1 Tb Sour cream (optional)
• Salt, pepper to taste

Instructions:

Sauté bacon until limply cooked, not browned. Add onion, cabbage to the bacon and brown slightly. Add vegetable oil if needed. Add caraway seeds, broth, salt and pepper.

Bring to boil and simmer, covered, 45-60 minutes or until cabbage is completely tender, stirring occasionally and adding extra broth if needed. Add sour cream, mix well.  Serve hot or warm with sautéed bratwurst or German sausages of your choice, mustard and fresh bread.  Done!

German Sausages  

Chose whichever varieties you like. Since the majority of sausages are precooked, all you need to do is grill, pan fry/sauté for about 10 minutes, oven roast, gently simmer in water or beer or in a crockpot. 

German sausages are served so many ways. In a bun with horseradish sauce, fried onions, cabbage or sauerkraut…on a platter with warm German potato salad…as a casserole or a stew… or as simple German Country fare on top of braised cabbage or sauerkraut with mustard, gherkins and fresh bread. 

All is all it’s Mmmm Mmmm good! 

My Grandma Rexford’s Dressing for Potato Salad and Cabbage Salad  

• 1 Egg, beaten
• 1/4C vinegar (apple cider vinegar is best)
• 1 heaping Tbl yellow mustard
• 1 heaping Tbl butter
• 1/4C sugar
• Celery salt to taste 
• Salt and pepper to taste

Chose either : 

• Boiled potatoes, sliced 1/4” thin or cubed 
• Raw standard White Cabbage, sliced, chopped or shredded 

Simmer dressing ingredients in a small pan over low heat. Whisk continually until slightly thickened.  Remove from the stove and slightly cool.  Add heavy cream or half & half to thin out if necessary.   Fold in either the potatoes or cabbage. Serve at warm, room temp or chilled. 

*Note that you may want to adjust the mustard and sugar amounts to your own individual taste.  You may also want to make more of the dressing based upon how many potatoes or cabbage you are using