Classic German Potato Salad Recipe

4.5 3 2
Classic German Potato Salad Recipe
Classic German Potato Salad Recipe photo by Taste of Home
Publisher Photo

Classic German Potato Salad Recipe

Read Reviews
4.5 3 2
Publisher Photo
This potato salad is a classic side for any German meal.—Mae Wagners, Pickerington, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 to 2 pounds Jones Dairy Farm Dry-Aged Bacon
  • 3-1/2 pounds potatoes, boiled, peeled and diced (about 7 cups)
  • 1-1/2 cups chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 cups water
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup half-and-half cream

Directions

In a large skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In a large bowl, toss bacon with potatoes and onion; set aside. In the drippings, combine flour and sugar. Combine water, vinegar, salt and pepper; stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm. Yield: 12 servings.
Originally published as German Potato Salad in Reminisce May/June 1992, p31

Nutritional Facts

1 cup: 467 calories, 34g fat (13g saturated fat), 43mg cholesterol, 723mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 8g protein.

  • 1-1/2 to 2 pounds Jones Dairy Farm Dry-Aged Bacon
  • 3-1/2 pounds potatoes, boiled, peeled and diced (about 7 cups)
  • 1-1/2 cups chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 cups water
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup half-and-half cream
  1. In a large skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In a large bowl, toss bacon with potatoes and onion; set aside. In the drippings, combine flour and sugar. Combine water, vinegar, salt and pepper; stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm. Yield: 12 servings.
Originally published as German Potato Salad in Reminisce May/June 1992, p31

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karriefother User ID: 3713474 37603
Reviewed Sep. 5, 2011

"I did reduced the amount of sugar by half as I prefer a more savory potato salad, but my family enjoyed it very much."

MY REVIEW
auntojan User ID: 5411171 40065
Reviewed Jun. 28, 2011

"This is my favorite German Potatoe salad recipe. The cooked dressing is also great on cooked cabbage. I use the salt and sugar accoring to my taste. A little more salt and sugar till I get it the way I want it. A keeper recipe"

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charlenepaugustyn User ID: 3862805 17487
Reviewed Jan. 14, 2010

"The recipe is missing a part. When the drippings are reserved, the onion is sauted in them & then combined in a large bowl with the bacon & potatoes."

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