Deluxe German Potato Salad

Name: Deluxe German Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 servings.
Ingredients: 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

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 192 calories, 3g fat (1g saturated fat), 4mg cholesterol, 241mg sodium, 39g carbohydrate (16g sugars, 3g fiber), 5g protein.

Originally published as Deluxe German Potato Salad in Taste of Home February/March 1994

Reviews

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Average Rating:

M.

Jun 10, 2017

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.
kayclem

Jun 10, 2017

I love German Potato Salad. My mother was German and she often made it. We would even tell her that we liked this better than regular potato salad. She is gone now but I sure with I had asked her to show me how to make it like she did. I do not remember her using any flower in hers.
2124arizona

May 6, 2017

I love the carrots in this recipe. It's different from traditional German potato salad.
Woolyhobbies

Jul 20, 2016

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.
cherylgcox

May 9, 2016

Not enough sauce for 5 pounds of potatoes. I kept warm in the oven and it came out very dry. Would not recommend.
MurphyNJ

Apr 9, 2016

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.
I_Fortuna

Dec 26, 2015

The only way this differs from my German Potato Salad is the shredded carrots. Also, too much sugar.
LorraineT200

Jul 12, 2015

Perfect!
KittieCatt

Jul 12, 2015

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.
shonrock

Jun 27, 2015

Love the extras, but the sugar is way TOO MUCH. Half that will do.