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