Authentic German Potato Salad Recipe
- 3 pounds medium red potatoes
- 5 bacon strips, diced
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1-1/4 cups sugar
- 1 cup cider vinegar
- 3/4 cup water
- 3 tablespoons minced fresh parsley
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
- In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
- Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
- Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm. Yield: 8 servings.
Reviews for Authentic German Potato Salad(4)
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I haven't made this yet, but I had to rate in order to answer the sugar question. I believe it should say 1/4 cup of sugar. I believe there is a typo in this recipe
1 1/4 cups of sugar I,m not making a cake this must be a mistake .?
Way to sweet for me. I would make it again but cut sugar by 1/3. I also added additional bacon you may want to use a cheaper brand of bacon to get more grease. I did not even get two tablespoons of grease from my bacon. I also have a trick for crisp bacon but not burnt. Cook bacon on stove till just before crisp then put it in the microwave, makes crispy strips every time or cut it into bite size pieces before frying.
This was very good..Is the amount of sugar correct ?? I think it was on the sweet side