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Smoked Sausage, German Potato Salad and ?????

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I have some Smoked Sausage I need to use. I was thinking of maybe a Warm German Potato Salad and need suggestions of something else for a side dish to go with it. Also, would love recommendations of tried and true German Potato Salad recipes. My mom used to make it and she has since passed away and I never got her recipe. But it was always so good. I know it was fairly simple. There are so many recipes out there and I really want to find "the one". Who better to ask than CH's??

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  1. German potato salad:
    http://chowhound.chow.com/topics/678417
    http://chowhound.chow.com/topics/668324
    http://chowhound.chow.com/topics/275646

    1. sauerkraut!

      2 Replies
      1. re: janetms383

        OK - silly me - sauerkraut is what we usually have, so I thought I would be substituting the German Potato Salad for the sauerkraut. I'm looking for another side as well (but I do love the sauerkraut)! You don't think it would be too much with both?

        1. re: boyzoma

          My heritage is Eastern European, so German potato salad and sauerkraut sounds perfect. For a green vegetable, I would do something like spinach or broccolini in olive oil and garlic

      2. You need a green side dish. Asparagus (roasted with a little olive oil, garlic and pine nuts is my fav), or spinach salad, Or maybe a broccoli salad.

        1 Reply
        1. re: julesincoq

          I love Asparagus and Spinach. Unfortunately my DH does not like either one (maybe DH and I should of discussed this over 25 years ago - but I can't give up on him over his veggies). Now Broccoli is another matter. That he loves (especially if it has anything to do with cheese sauce - lol).

        2. Here's my potato salad recipe, derived from the German:

          -2.2 lbs. waxy potatoes (such as red potatoes or Yukon Golds)
          -1 Tbsp. whole caraway seed
          -1 Tbsp. salt

          -1 c. HOT chicken/vegetable broth (from bullion cube is OK; Oma’s not that fussy)

          Dressing:
          -1/4 c. sweet onion, minced
          -2 Tbsp. shallot, minced
          -2 Tbsp. chives, snipped
          -2 Tbsp. rice wine vinegar
          -2 Tbsp. white vinegar
          -5 Tbsp. oil (avoid olive oil if you plan to serve cold)
          -3/4 tsp. sugar
          -1/2 tsp. spicy German or Dijon mustard
          -2 Tbsp. parsley, chopped
          -salt and pepper, to taste

          Recipe and photos here: http://culinspiration.wordpress.com/2...

          2 Replies
          1. re: ChristinaMason

            Yum, reminds me of the German potato salad my Oma made. I'd throw some grilled sliced smoked sausages in with the potatoes as well.
            Thanks for posting the recipe, CM.

            1. re: bushwickgirl

              I'd never object to adding sausage. :)

              Welcome!

          2. As for your third side, a simple green salad would be totally authentic. Ideally with pumpkin-seed-oil vinaigrette, but that's not crucial. Definitely have some crusty Kaiser rolls handy and spicy mustard.

            1. Here's a bunch of side dish ideas:
              http://chowhound.chow.com/topics/697111

              1. Roast broccoli flowerettes, cauliflowerettes and halved brussels sprouts (and whole peeled shallots too if you like them) with a little olive oil, S&P at 400 for about 25 to 30 minutes.

                1. Wonderful carmelized red cabbage! With caraway seeds!

                  1. cabbage & caraway, yeah with apples. had that tonight with pork loin yum.

                    1. On a recent trip to Austria, the Oma I visited one weekend piled her garden-grown arugula,lightly dressed w/white balsamic vinegar and oil, right on top of the potato salad (her version consisted of warm slices of waxy potatoes tossed with chicken broth, vinegar, oil, minced onion, salt, and pepper), which was served alongside schnitzel. The arugula balanced the heaviness, brightened the flavors, added both color and a slightly unconventional twist: it was a perfect meal.

                      1. I agree with the braised cabbage idea. Throw in some onions and have a feast.

                        1 Reply
                        1. re: bear

                          Yep, braised cabbage is what my mom would add!

                        2. These are all such great ideas. I'm going to have to try more than one of them. Maybe I'll have to make this at least once a week to try all the versions and sides! Thank you so much CH's!!!!

                          1. purple cabbage braise is very nice but sauerkraut is best. (either one, if it's possible don't leave out juniper berries)

                            the affinity is a natural one: sauerkraut and smoked-(beer)-sausages. guten appetit: http://bonvivantnl.fotopic.net/p62294... , http://bonvivantnl.fotopic.net/p62294... , http://bonvivantnl.fotopic.net/p50488... , http://bonvivantnl.fotopic.net/p51058... , http://bonvivantnl.fotopic.net/p52763... , http://bonvivantnl.fotopic.net/p50166... , http://bonvivantnl.fotopic.net/p50166...

                            1 Reply
                            1. re: Pata_Negra

                              After looking at those pictures, I am starving! Thanks Pata_Negra! - and to MandalayVA below, of course there will be Beer.

                            2. Beer!

                              For some of us, that would be a side dish. ;)

                              1. what about that brocolli salad with bacon, red onion, grated jack cheese!!

                                but if you want a hot side, go with roasted medley of veggies like brocolli, cherry tomatoes, red onions, red peppers, portobello - hit it w/ fresh parm when it comes out of the oven.

                                1 Reply
                                1. re: lexpatti

                                  Sounds yummy. DH loves brocolli, and of course anything with bacon - well, what can I say *sigh* then *swoon*

                                  Of course, the medley sounds great too. We love all the ingredients you listed!

                                2. Id serve braised red cabbage or a salad of spring greens.