Authentic German Potato Salad
TOTAL TIME: Prep: 30 min. + cooling Cook: 20 min.
YIELD: 8 servings.
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
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3 pounds medium red potatoes
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5 bacon strips, diced
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1 medium onion, chopped
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1/4 cup all-purpose flour
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2 teaspoons salt
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1/4 teaspoon celery seed
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1/4 teaspoon pepper
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1-1/4 cups sugar
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1 cup cider vinegar
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3/4 cup water
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3 tablespoons minced fresh parsley
Directions
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1.
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
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2.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings in pan. Add onion, saute until tender.
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3.
Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
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4.
Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
Nutrition Facts
3/4 cup: 344 calories, 7g fat (2g saturated fat), 12mg cholesterol, 719mg sodium, 63g carbohydrate (34g sugars, 3g fiber), 6g protein.
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