Using my preferred proportion of 2 cups yogurt and 1 cup whipping cream, I created my own excellent pumpkin frozen yogurt recipe. Fewer calories than ice cream, just the right amount of creaminess for our tastes, and a fantastic pumpkin fall flavor. My KitchenAid® Ice Cream Bowl Attachment was used to churn it. Wish you a good time.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 potatoes
- 2 tablespoons vinegar
- ½ teaspoon white sugar
- salt and ground black pepper to taste
- 1 onion, finely chopped
- 2 tablespoons pickled gherkins, chopped
- ¼ cup creamy salad dressing (such as Miracle Whip®)
- 4 hard-boiled eggs, cut into wedges, divided
- 2 tablespoons chopped fresh parsley, or as desired
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
- Whisk vinegar, sugar, salt, and pepper together in a large bowl; add potatoes, onion, and chopped gherkin. Stir salad dressing into the mixture. Fold 3/4 the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 527 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used medium russet potatoes and a medium red onions — and the ratio was a little heavy on the onion. I love onions, so this didn’t bother me, but it may be a little excessive for some.
So delicious and fresh tasting!
Yummy! Light on the dressing the way I like it!
Loved the egg and fresh herbs!
Easy version of kartoffel.
I like it
Very good. A had a lot of compliments!
Very nice, light and fresh tasting. I did add somewhat over a tablespoon German mustard,it added a tasty pop. Will make this again, may try red or Yukon gold potatoes next time.
Both my wife and kid enjoyed this and my wife is a very finicky eater. I pretty much followed this recipe to a T except that I added a little bit more pickles and a little less miracle whip. I used 1/8 cup mayo and 1/8 cup miracle whip. Instead of whisking the vinegar, etc in the mixing bowl, I put those in a separate little bowl and added it to the potatos after putting them in the large bowl. I also peeled and largely cubed my potatos before boiling them. Instead of chilling the salad in the fridge for an hour, I ran cold water over the potatos and then let them sit to room temp. The recipe still turned out great.
This was delicious and the only thing i did different was i used White Wine Vinegar with tarragon flavor
This is a good basic starter recipe. It can function as a hot potato salad or a cold one. I like cold for convenience so I did it that way. My changes: I added chopped kosher dill pickles and a bit of chopped celery for texture. Then I added a splash of pickle juice and a teaspoon or so of spicy mustard and a bit of cayenne pepper to spice it up. My granddaughter likes everything German so this one is for her.
Missing salt amount in ingredients. Needs more ACV than 2 Tbsp. I adjusted.
just beware that when you change the serving size, the gherkin amount goes crazy nuts. 13 cups for a serving size of 4?
Very bland taste. I added ground mustard and some olive oil and it tasted better. Would not make this again
Excellent, used pickle relish instead of pickles
I’ve never had German Kartoffel before, so I don’t really know how it’s supposed to taste. But we do like many different types of potato salad, and this will be added to our list (just in time for Oktoberfest). Spritzer, thanks for a nice new recipe.