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Tangy German Potato Salad

 Tangy German Potato Salad
"THIS IS an old recipe that reflects our family's heritage, handed down through the years. It's a hearty side dish and goes well with pork."
6 ServingsPrep: 5 min. Cook: 35 min.

Ingredients

  • 7 medium potatoes (about 1-3/4 pounds)
  • 8 bacon strips
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 1/4 to 1/2 teaspoon salt
  • Pepper to taste
  • 3/4 cup water
  • 1/2 to 3/4 cup vinegar

Directions

  • Peel potatoes; place in a large saucepan and cover with water. Bring
  • to a boil. Reduce heat; cover and cook for 30-40 minutes or until
  • tender but firm.
  • Meanwhile, in a large skillet, cook the bacon over medium heat until
  • crisp. Remove to paper towels; drain, reserving 3 tablespoons
  • drippings. When cool enough to handle, crumble bacon; set aside.
  • In the drippings, saute onion and celery until tender. Stir in flour,
  • sugar, salt and pepper until blended. Add water and vinegar. Bring
  • to a boil; cook and stir for 2 minutes or until thickened.
  • Drain potatoes; slice and place in a large bowl. Add the bacon and
  • sauce; toss gently to coat. Serve warm or at room temperature.

2 of 2

Tangy German Potato Salad (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1/2 cup (calculated without pepper)equals 273 calories, 11 g fat (5 g saturated fat), 14 mg cholesterol, 286 mg sodium, 38 g carbohydrate, 3 g fiber, 6 g protein.