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Next-Generation German Potato Salad

 Next-Generation German Potato Salad
My quick-cooking German-style potato salad is a keeper for family reunions. Balsamic vinegar and bacon give it a different taste twist.
14 ServingsPrep/Total Time: 30 min.


  • 4 pounds small red potatoes, quartered
  • 10 bacon strips, chopped
  • 1 large onion, chopped
  • 3 tablespoons chopped celery
  • 2 tablespoons chopped green pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 1/3 cup white balsamic vinegar


  • Place the potatoes in a Dutch oven and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels. In the
  • drippings, saute the onion, celery and green pepper until tender.
  • Stir in the flour, sugar, salt and pepper until blended. Combine
  • water and vinegar; stir into vegetable mixture. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • Drain potatoes and place in a large serving bowl. Pour dressing over

2 of 2

Next-Generation German Potato Salad (continued)

Directions (continued)

  • potatoes. Add bacon and toss to coat. Serve warm or at room
  • temperature. Refrigerate leftovers. Yield: 14 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 197 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 298 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.