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

German Potato Salad Recipe

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I'd always loved my German grandmother's potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 119 calories, 8g fat (3g saturated fat), 9mg cholesterol, 399mg sodium, 10g carbohydrate (8g sugars, trace fiber), 2g protein

Directions

  1. 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.
  2. 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.
Originally published as German Potato Salad in Taste of Home February/March 1993, p33

Reviews for German Potato Salad

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 12, 2016

"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."

MY REVIEW
Reviewed Jun. 7, 2016

"I had some potatoes I needed to use so I searched my reliable Taste Of Home. This was very tasty. Loved the bacon."

MY REVIEW
Reviewed May. 30, 2016

"I love this recipe! I made this for a cook out and it was a huge hit. I will be making this again."

MY REVIEW
Reviewed Jun. 17, 2015

"I couldnt believe how simple this recipe was and it was absolutely delicious"

MY REVIEW
Reviewed Aug. 5, 2014

"It is super easy to make and tastes so good!"

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