Authentic German Potato Salad Recipe

4 12 11
Authentic German Potato Salad Recipe
Authentic German Potato Salad Recipe photo by Taste of Home
Publisher Photo

Authentic German Potato Salad Recipe

Read Reviews
4 12 11
Publisher Photo
This 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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + cooling Cook: 20 min.

Ingredients

  • 3 pounds medium red potatoes
  • 5 Jones Dairy Farm Dry-Aged 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

Directions

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.
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 the drippings, saute onion until tender.
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.
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. Yield: 8 servings.
Originally published as German Potato Salad in Country December/January 2006, p51

Nutritional Facts

3/4 cup: 349 calories, 8g fat (3g saturated fat), 9mg cholesterol, 706mg sodium, 65g carbohydrate (35g sugars, 3g fiber), 5g protein.

  • 3 pounds medium red potatoes
  • 5 Jones Dairy Farm Dry-Aged 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
  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.
  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 the drippings, saute onion until tender.
  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.
  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. Yield: 8 servings.
Originally published as German Potato Salad in Country December/January 2006, p51

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Reviews forAuthentic German Potato Salad

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MY REVIEW
TNbluffbaker User ID: 46423 264945
Reviewed Apr. 20, 2017

"This is one of the best versions of German Potato salad I've ever had. It's a nice alternative to my traditional American recipe that uses mayonnaise and is served cold. One person in my family can't eat celery seeds so I left them out, but it was still good."

MY REVIEW
Walter User ID: 9016247 259192
Reviewed Jan. 4, 2017

"I have eaten German potato salad quite a few times over the years, and this was as good as any I've had. I substituted side pork for the bacon, as my wife doesn't like bacon, and it was still good. I think ham would have been a better substitute. I liked the sweet/sour ratio exactly as written... at first it did seem like a lot of sugar, but I went with it as written as it was emphatically stated that the amount is correct. We have been eating this for the past few days and I am very pleased with the salad."

MY REVIEW
sstetzel User ID: 158954 253326
Reviewed Aug. 29, 2016

"Hi Brianmg,

The recipe is correct as written. Our testers commented that it had the perfect balance of sweet to sour ratio.
That said, if you're sensitive to sweet flavors feel free to reduce the sugar to meet your needs.
Sue Stetzel
Taste of Home Magazine"

MY REVIEW
Brianmg User ID: 8921978 253258
Reviewed Aug. 27, 2016

"Is 1-1/4 cups of sugar the correct amount? It was way too sweet and I followed the recipe exactly. I love German potato salad but this is way too much sugar."

MY REVIEW
KatieLinnenbrink User ID: 8561468 234180
Reviewed Oct. 7, 2015

"There is no typo in this recipe. This is an old fashioned German Potato salad recipe. Our family loves it and still uses the same bowl my mom prepared it in. The only thing I don't add is the parsley--which is really just for looks.

I've never tasted any German Potato salad that could stand up to my moms. I hope everyone enjoys as much as we have."

MY REVIEW
mommayor User ID: 6425768 232798
Reviewed Sep. 13, 2015

"I have made this twice. Delicious! And easy! I half the recipe and only used about 1/2 to 2/3 cup sugar. Loved it!"

MY REVIEW
DasIsGud User ID: 8222067 218441
Reviewed Jan. 20, 2015

"It just didn't taste right to me or my family. Way to sweet & tangy. Had to cook up more bacon and onions & add some baking soda to offset the vinegar. Couldn't do anything about the over sweetness. Somewhat like Oma's, but something was definitely off."

MY REVIEW
pdarwin User ID: 7144531 207244
Reviewed May. 27, 2014

"I love German potato salad! This recipe was a little sweet for my taste and I added a TBSP. more vinegar and a tsp. of celery seed to offset the sweetness. When I make again will definitely cut down on the sugar. Loved the bacon in it!

Field Editor since 2013"

MY REVIEW
anitamm User ID: 7158753 135128
Reviewed Apr. 5, 2014

"Absolutely delicious (after a few changes)!! I used 8 pounds of red potatoes, 1 1/2 pounds of bacon, 3/4 C flour, 1 C sugar, 2 C vinegar & 2 C water. I thinly sliced 6 green onions for garnish. I also omitted the celery seed."

MY REVIEW
cafritz User ID: 1148899 132646
Reviewed Jun. 17, 2013

"I haven't made this yet, but I had to rate in order to answer the sugar question. I believe it should say 1/4 cup of sugar. I believe there is a typo in this recipe"

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