- 12 medium potatoes
- 12 bacon strips
- 1-1/2 cups chopped onion
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon celery seed
- 1 teaspoon ground mustard
- Pinch pepper
- 1-1/2 cups water
- 3/4 cup white vinegar
- Chopped fresh parsley
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside.
- In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings.
- Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley. Yield: 12-14 servings.
Reviews for German Potato Salad for a Crowd
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"This has become one of my husband's favorite dishes. When asking for suggestions as to what I should make, this is his first response. We love it!"
"hit the spot."
"Nice standard German Potato Salad recipe. However, I left out the mustard powder and forgot to add in the parsley. Still delicious!"
"This was wonderful! Served at a small gathering and it was almost all gone. Delicious!"
"I made this for a ladies luncheon and it was definately a hit! Everyone took seconds and thirds! I left the skins on the potatoes. So many recipes are overpowering on the vinegar but this one was just right!"