This recipe comes from the Lower Rhine Valley and has the characteristics of typical Northwest German Potato Salads, that is, a Mayonaise Base, but without other vegetables or pickles. It's made more interesting by the use of apple vinegar in the dressing.
Category: Main Course
Texas-German Potato Salad
This is a Potato Salad from a family cookbook from German Settlers in Texas, and features the hallmarks of North German potato salads with a Texas-twist.
A unique Alsatian dish where a ground meat filling is rolled into an egg pastry sheet, then sliced. These slices are then fried and served. In this sense, the dish bears many similarities with the famous South German Dish, Maultaschen, which is more similar to ravioli but is also traditionally sliced and fried before serving.
Riesling Chicken Fricassee
This is a simple recipe from Alsace, where chicken is braised in a simple Riesling-cream sauce. It's essentially a chicken fricassee without the extra vegetables.
Alsatian Leberknödel (Liver Meatballs)
Leberknödel are a specialty of the Upper-Rhine, and the Palatinate, in particular, is famous for them. They are meatballs or dumplings formed from liver, bacon, and spices, creating a savory and very distinctive flavor. While this recipe comes from Alsace, it differs little from other recipes in other regions.