Deluxe German Potato Salad Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 192
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 4 mg
  • Sodium:
  • 241 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g


Hot German Potato Salad

This wonderful, sweet-sour potato salad is flavored with onion and bacon, and sparked with pimiento and parsley.... View this recipe »



Using Crab Boil Spices

“I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling... Read more »


Sticker Stock

When I stock up on ingredients to make special recipes for a holiday feast or birthday party, I want to be sure... Read more »

Deluxe German Potato Salad

Taste of Home - try a FREE ISSUE today!

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any leftover. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

SERVINGS: 14-16

CATEGORY: Salads

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/2 pound sliced bacon, diced
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 1 cup cider vinegar
  • 1/2 cup water
  • 5 pounds unpeeled small red potatoes, cooked and sliced
  • 2 medium carrots, shredded
  • 2 tablespoons minced fresh parsley
  • Additional salt, optional

Directions:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
    In a bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until mixture is thickened.
    In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt; garnish with reserved bacon. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.