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Authentic German Potato Salad Recipe

Authentic German Potato Salad Recipe

This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
TOTAL TIME: Prep: 30 min. + cooling Cook: 20 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 serving (3/4 cup) equals 349 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 706 mg sodium, 65 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Authentic German Potato Salad

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Reviewed Oct. 7, 2015

"There is no typo in this recipe. This is an old fashioned German Potato salad recipe. Our family loves it and still uses the same bowl my mom prepared it in. The only thing I don't add is the parsley--which is really just for looks.

I've never tasted any German Potato salad that could stand up to my moms. I hope everyone enjoys as much as we have."

Reviewed Sep. 13, 2015

"I have made this twice. Delicious! And easy! I half the recipe and only used about 1/2 to 2/3 cup sugar. Loved it!"

Reviewed Jan. 20, 2015

"It just didn't taste right to me or my family. Way to sweet & tangy. Had to cook up more bacon and onions & add some baking soda to offset the vinegar. Couldn't do anything about the over sweetness. Somewhat like Oma's, but something was definitely off."

Reviewed May. 27, 2014

"I love German potato salad! This recipe was a little sweet for my taste and I added a TBSP. more vinegar and a tsp. of celery seed to offset the sweetness. When I make again will definitely cut down on the sugar. Loved the bacon in it!

Field Editor since 2013"

Reviewed Apr. 5, 2014

"Absolutely delicious (after a few changes)!! I used 8 pounds of red potatoes, 1 1/2 pounds of bacon, 3/4 C flour, 1 C sugar, 2 C vinegar & 2 C water. I thinly sliced 6 green onions for garnish. I also omitted the celery seed."

Reviewed Jun. 17, 2013

"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"

Reviewed Mar. 15, 2013

"1 1/4 cups of sugar I,m not making a cake this must be a mistake .?"

Reviewed Sep. 16, 2012

"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."

Reviewed Mar. 17, 2011

"This was very good..Is the amount of sugar correct ?? I think it was on the sweet side"

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