Deluxe German Potato Salad Recipe
Deluxe German Potato Salad Recipe photo by Taste of Home
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Deluxe German Potato Salad Recipe

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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 left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:14-16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14-16 servings


  • 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

Nutritional Facts

1 cup: 192 calories, 3g fat (1g saturated fat), 4mg cholesterol, 241mg sodium, 39g carbohydrate (16g sugars, 3g fiber), 5g protein.


  1. In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
  2. In a large 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 thickened.
  3. In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.
Originally published as Deluxe German Potato Salad in Taste of Home February/March 1994, p25

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M. User ID: 3157946 267858
Reviewed Jun. 10, 2017

"My grandmother was born in Germany 1886 and her recipe is very different as it was her mother's etc. She is from Saxony so I guess each part of Germany has their own recipe. No sugar, bacon drippings and raw egg is beaten into mixture along with onion, celery, pepper, vinegar, little water and serviced warm."

kayclem User ID: 3232002 267853
Reviewed Jun. 10, 2017

"I love German Potato salad. My mother was German and she often made it. We would even tell her that we liked this better than regular potato salad. She is gone now but I sure with I had asked her to show me how to make it like she did. I do not remember her using any flower in hers."

2124arizona User ID: 845443 265625
Reviewed May. 6, 2017

"I love the carrots in this recipe. It's different from traditional German potato salad."

Woolyhobbies User ID: 7651962 250662
Reviewed Jul. 20, 2016

"I grew up in PA Dutch area of Eastern PA and have seen, made and tasted many versions of German Potato salad. My mother Put very little sugar in her German Potato salad. Of course, that's makes it more vinegary but that's what my husband and I like. Never saw carrots in ANY G. potato S, either.

Of course, my version might have been corrupted (LOL) since we weren't German (although I married one) or, perhaps, because we didn't live in the heart of PA Dutch country but closer to Philly.
My Amish cookbook also follows pretty much what I've written above ...less sugar and no carrots."

cherylgcox User ID: 6635132 248023
Reviewed May. 9, 2016

"Not enough sauce for 5 pounds of potatoes. I kept warm in the oven and it came out very dry. Would not recommend."

MurphyNJ User ID: 7103738 246809
Reviewed Apr. 9, 2016

"Good, but I thought there was too much vinegar. I served it room temperature, then we had cold leftovers. I might try the vegetable mix with a different dressing next time."

I_Fortuna User ID: 8342880 240263
Reviewed Dec. 26, 2015

"The only way this differs from my German Potato salad is the shredded carrots. Also, too much sugar."

LorraineT200 User ID: 801487 229440
Reviewed Jul. 12, 2015


KittieCatt User ID: 6154720 229419
Reviewed Jul. 12, 2015

"I never made German Potato salad, but I always wanted to try making it. It sounded too complicated to me when I was a young cook, but this recipe sounds easy, now that I'm a more experienced cook. I plan to make it for our next gathering, but I'll definitely cut down quite a bit on the sugar, since I've always heard that it's supposed to be a little on the 'tart' side, with (only) an 'undertone' of sweetness. Either way, I'm sure it will be delicious! Thanks for posting this lovely recipe."

shonrock User ID: 2064599 228601
Reviewed Jun. 27, 2015

"Love the extras, but the sugar is way TOO MUCH. Half that will do."

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