Tag: potato salad

Polish Sausage, Peppers, and Onions, and a Warm, German Potato Salad

On By Isobar ExpeditionsIn Germany, Recipes1 Comment

Sausage is something that can be found throughout the world, but we definitely had plenty during our time living in Europe. We have a local butcher who prepares different styles of sausage based upon what is fresh and available during the time of year. We went to the butcher a couple of weeks ago and picked up some Polish sausage as well as a red pepper sausage. We decided to take the Polish sausage and combine with a sautéed peppers and onions. Even though we never had warm potato salad while in Germany, it is something that we enjoy and this was our first time making it at home. We used fingerling potatoes, which held up nicely and added a little color to the salad.

Simmering Polish Sausages

INGREDIENTS

Sausage and Peppers

  • 2 Polish Sausages
  • 1/2 Red Pepper – roughly julienned
  • 1/2 Yellow Pepper – roughly julienned
  • 1/2 Red Onion – sliced
  • 2 tbsp Vegetable Oil
Warm, German Potato Salad

Warm Potato Salad

  • 1/2 lb Fingerling Potatoes
  • 1/8 lb Bacon
  • 1/3 Red Onion – chopped
  • 1/2 Stalk Celery – chopped
  • 1/4 tsp Flour
  • Salt and Pepper to taste
  • 1/2 cup Water
  • 1/2 cup Apple Cider Vinegar
Sautéing the Peppers and Onion

INSTRUCTIONS

Cut the potatoes in half and add them to a pot with cold water and season with salt. Bring to a boil and simmer until the potatoes are tender, when a knife easily slips in and out of the potato. Drain the potatoes, place in a bowl, and set aside. In a skillet, cook the bacon until it is almost crispy and then place on a paper towel. If cooking an entire package of bacon, as we did, drain all but one tablespoon of the bacon fat. Add the flour, salt, and pepper and whisk until smooth in order to make a roux. Add the water and vinegar and continue to whisk until the liquid is slightly thick. Roughly chop the bacon and return it to the pan along with the onion and celery. Cook over medium-high heat until the vegetables are tender and translucent. Pour enough of the dressing over the potatoes and toss until the potatoes are coated (you might not need all of the dressing). Cover the potatoes to keep warm or place them in the oven on a low heat to keep warm.

In another skillet, heat one tablespoon of oil over medium-high heat and cook the sausage until fully cooked and the skin is caramelized. Remove the sausage and let rest. Add the other tablespoon of oil, the peppers, and the onion and cook the vegetables until slightly soft. Add the sausage back to the pan for a couple of minutes to heat them back up. Slice the sausage on a bias and serve with the peppers along with the warm potato salad. Serves two.

Ingredients for the
Sauté the Vegetables for the Dressing
Polish Sausage with Peppers, Onions, and a Warm, German Potato Salad

Creamy Potato Salad

On By Isobar ExpeditionsIn Recipes4 Comments

One of the things that you can find in many different countries throughout the world is potato salad. There can be a lot of variations, each with its own flavor profile, but we have been making this recipe for years. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce.  This is one of our favorite side dishes, so we hope that you enjoy it.

Potato Salad

Ingredients

  • 4 Medium Potatoes – cut into half-inch cubes
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Brown Mustard
  • 1/2 Stalk of Celery – finely chopped
  • 2 tbsp Onion – finely chopped
  • 2 Hard Boiled Eggs – chopped
  • 1/2 tsp Celery Salt
  • 2 to 3 tbsp Milk
  • Salt and Pepper to taste

Dry Ingredients

Instructions

Place the potatoes into cold, salted, water and heat to a boil.  Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes.  Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold.  If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen).  In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined.  Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.

Wet Ingredients

Mayonnaise Mixture

Perfect Side Dish

Sauerkraut and Potato Salad in Frankfurt, Germany