- 5 bacon strips
- 3/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/3 cups water
- 2/3 cup cider vinegar
- 1/4 cup sugar
- 6 cups sliced cooked peeled potatoes
- In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
- Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings.
Reviews for German Potato Salad
"Message to Doreensanzone about cooking potatoes. My mother use to use the pressure cooker to cook her potatoes when she made German Potato Salad. Mom would take potatoes with the skin on. Put potatoes in pressure cooker, put the lid on and put it on the stove on high.Put the what I call the little hat on. Once the little what I call hat would start to rock, then turn down the heat for about 30 minutes. Once the cooking time is up, You can then take the pressure cooker over to the sink and turn on the cold water. After the little hat has stopped steaming, then take the lid off and take out the spuds and let then cool down to where you can handled them. Remove the skin. The rest is magic."
"Hi Dilli,Any firm, waxy potato will work great. I wouldn't use Russets, they tend to fall apart when they're cooked.Sue StetzelTaste of Home"
"Like my Mom's better. has vinegar, sugar, water in equal parts; also red potatoes cooked whole, remove skins when cool enough to handle; cut into chunks & add to slightly thickened liquid."
"Grew up in PA Dutch country where German cooking is prevelant. I've never seen a German Potato Salad recipe without celery seed. I added it...also less sugar, more vinegar. Good recipe...add or subtract to your liking."
"I have been making this since it first appeared in Taste of Home, more than twenty years ago if I remember correctly.First, to answer some reviewer's questions, I have used russets and red potatoes, and prefer the russets. Second, I like to steam the potatoes whole, removing the skins when they are cool enough to handle, but I've also left them on.A reviewer said it was too sweet. I'm sure they must have made a mistake because it's very tangy, not at all sweet.I love this recipe so much I have never wanted to try another version. It's the best!"
"What kind of potatoes do you use. Russet, red salad potatoes or Yukon.thanks - waiting to try this recipe."
"I would've appreciated instructions on how to cook the potatoes; maybe that's obvious to most but not to me. I thought it was good but a bit too sweet. My family loved it, however, just as written, both warm and chilled. I'll be making this again since they enjoyed it so much."
"My grandmother was from Germany and this is essentially how she made her potato salad. The only difference is, she cooked her potatoes whole, "in their skins" and used the reserved potato water for the water in the sauce. She also added a little chopped parsley for color and taste.Make sure the potatoes are thoroughly washed and scrubbed before cooking them, if using this method, and it does take a while for the potatoes to cool down enough to handle. Cooking the potatoes whole retains all the starches, changes the texture, and seems to allow the potatoes to soak up more of the sauce. Using a good quality thick-cut bacon is preferred, and a couple of extra slices doesn't hurt either."
"I had some potatoes I needed to use so I searched my reliable Taste Of Home. This was very tasty. Loved the bacon."
"I love this recipe! I made this for a cook out and it was a huge hit. I will be making this again."