- 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
- 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.
Reviews forAuthentic German Potato Salad
". My grandmother was from Germany and when I lived in Germany my German landlady told me that the recipe I use is exactly German potato salad.Potatoes cooked but not sliced, dicedRaw diced celeryRaw diced onionIn a small skillet cook about 6 strips of bacon choppedDo not drainAdd 1 can of evaporated milk to the bacon and drippingsThen add the juice of one large lemon or equivelant amount of white vinegar.Mixture will curdle slightly then pour into hot potatoes and add salt and pepper to taste mix well it will seem soupy but as you mix the starch from the potatoes will thicken it. Enjoy. Maybe your style was from a different part of Germany."
"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."
"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."
"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 StetzelTaste of Home Magazine"
"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."
"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."
"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!"
"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."
"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"
"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."