Authentic German Potato Salad
This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
Ingredients
- 3 pounds medium red potatoes
- 5 bacon strips, diced
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1-1/4 cups sugar
- 1 cup cider vinegar
- 3/4 cup water
- 3 tablespoons minced fresh parsley
Reviews
I come from a very German background and that recipe is close, but the sauce is way too thin!
I'm making it right now, but already my hubby is loving the smell. I think it is really wonderful sharing the recipe, and what an awesome restaurant owner to give you a great gift like that!!! God Bless him. The best gift ever!
I used a similar recipe designed for Crock Pot. Wow. Mine used 1/4 cup of sugar and 1/4 cup of cider vinegar. Next time I'll use white vinegar and my red potatoes were full of eyes :-)
I have used this same recipe since 1967. the only difference is 1/4 cup sugar and chopped celery instead of celery seed.
Wow this one is GREAT! But DO NOT USE 1.5 C SUGAR!! Use only 1/4 cup.
Maybe this recipe has a misprint, but it is terribly sweet, and I will never use it again.. The consistancy was very nice, but flavor was sickeningly sweet....I, after making it, compared other recipes and they overall called for no more than 1/4 cup sugar, not 1 and 1/4!....I am a seasoned cook and , in retrospect, should have questioned the amount of sugar!
My mom use to make German Potato Salad. YUMMY! I just might make them for this weekend. Suppose to be rather cold this Thursday through Sunday. I give this this 5 stars. If it had 1,000 stars, you betcha I would click on all of them.
I was also wary when I saw the amount of sugar, so I read the reviews and used half of the amount of sugar called for. Other than that, I followed the recipe exactly. I made the mistake of simmering the potatoes for the full 25 minutes and they were over cooked and crumbling. My error for not checking doneness. I tried to salvage the dish as a “smashed potato”, but I found it to be WAY to sweet. Disappointed.
This is the real recipe that my German grandmother used to make. One of my favs.
Must be a regional thing the way others want to change many ingredients, they should submit their own recipe. I was not fed this dish as a child and think this recipe is just right. Used russets and it turned out tasty. Wish my mom was still around to taste it with my meatloaf and green beans.