- 1/2 pound sliced bacon, diced
- 1 cup thinly sliced celery
- 1 cup chopped onion
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon ground mustard
- 1 cup cider vinegar
- 1/2 cup water
- 5 pounds unpeeled small red potatoes, cooked and sliced
- 2 medium carrots, shredded
- 2 tablespoons minced fresh parsley
- Additional salt, optional
- In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
- In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
- In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.
Reviews forDeluxe German Potato Salad
"My grandmother was born in Germany 1886 and her recipe is very different as it was her mother's etc. She is from Saxony so I guess each part of Germany has their own recipe. No sugar, bacon drippings and raw egg is beaten into mixture along with onion, celery, pepper, vinegar, little water and serviced warm."
"I love the carrots in this recipe. It's different from traditional German potato salad."
"I grew up in PA Dutch area of Eastern PA and have seen, made and tasted many versions of German Potato salad. My mother Put very little sugar in her German Potato salad. Of course, that's makes it more vinegary but that's what my husband and I like. Never saw carrots in ANY G. potato S, either.Of course, my version might have been corrupted (LOL) since we weren't German (although I married one) or, perhaps, because we didn't live in the heart of PA Dutch country but closer to Philly.My Amish cookbook also follows pretty much what I've written above ...less sugar and no carrots."
"Not enough sauce for 5 pounds of potatoes. I kept warm in the oven and it came out very dry. Would not recommend."
"Good, but I thought there was too much vinegar. I served it room temperature, then we had cold leftovers. I might try the vegetable mix with a different dressing next time."
"The only way this differs from my German Potato salad is the shredded carrots. Also, too much sugar."
"I never made German Potato salad, but I always wanted to try making it. It sounded too complicated to me when I was a young cook, but this recipe sounds easy, now that I'm a more experienced cook. I plan to make it for our next gathering, but I'll definitely cut down quite a bit on the sugar, since I've always heard that it's supposed to be a little on the 'tart' side, with (only) an 'undertone' of sweetness. Either way, I'm sure it will be delicious! Thanks for posting this lovely recipe."
"Love the extras, but the sugar is way TOO MUCH. Half that will do."