German Potato Salad(Hot)
A warm, creamy German potato salad topped with melted Cheddar cheese, combining tender potatoes with savory mushroom flavor and fresh green onions for a hearty side dish.
Ingredients
Instructions
- Boil potatoes until tender, then peel and dice.
- Mix the diced potatoes with cream of mushroom soup, chopped green onions, chopped pimentos, and melted margarine.
- Put the mixture into a casserole dish.
- Top with shredded Cheddar cheese.
- Bake in a 350°F oven for 20 to 30 minutes until cheese is melted and bubbly.
Tips & Substitutions
For an extra layer of flavor, consider adding cooked bacon or sausage to the potato mixture. If you're short on time, you can use pre-cooked or microwaveable potatoes. Instead of cream of mushroom soup, a homemade béchamel sauce can be a great substitute. Adjust the cheese type or add more vegetables for a twist. This dish pairs beautifully with Cheesy Potatoes Ala Verna.
Serving Suggestions
This German Potato Salad is best served hot and can be a hearty side dish for grilled meats or barbecues. It pairs well with roasted vegetables or a crisp green salad. For a complete meal, consider serving it alongside French Apple Squares for dessert. Garnish with extra chopped green onions for a fresh finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a microwave-safe dish and heat in short intervals, stirring between, until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of German Potato Salad(Hot) contains roughly 642 calories, with 15g protein, 77g carbohydrates, and 31g fat. It is an excellent source of vitamin C (50% of the Daily Value), potassium (44% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of iron and vitamin A. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare the potato salad a day in advance. Just mix all the ingredients and store it in the refrigerator. When you're ready to serve, simply bake it until heated through and the cheese is melted. This allows the flavors to meld nicely.
What type of potatoes are best for this recipe?
Waxy potatoes like red or Yukon Gold are ideal as they hold their shape well after boiling. However, you can also use russet potatoes for a fluffier texture. Just ensure they are cooked until tender but not falling apart.
Can I use a different type of cheese?
Absolutely! While Cheddar cheese is traditional, feel free to experiment with other cheeses like Gruyère or Monterey Jack for a different flavor profile. You can even mix cheeses for added depth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).