- 5 bacon strips
- 3/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 2/3 cup cider vinegar
- 1-1/3 cups water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups sliced cooked peeled potatoes
- In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour, salt and pepper; blend well. Add water and vinegar; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm. Yield: 6-8 servings.
Reviews forGerman Potato Salad
"This was awesome! Flavor waa really good. Only drawback is the smell of vinegar when it cooks. Love the bacon."
"As is recipe's too sweet & tart for my taste, but I cut sugar in half, added one chopped fresh celery stalk, reduced Vinegar to 1/2 cup added a couple more slices of bacon and it was great!"
"I made this for the first time. We liked it but believe it would be better with less vinegar. Too tart."
"Excellent flavor. easy to follow recipe."
"This recipe sounds good, but I'd omit the flour. If the spuds are cooked enough, they are enough to thicken the sweet-sour sauce. I can't even IMAGINE German potato salad without caraway seeds. They are the "signature ingredient" in any authentic German potato salad. The seeds ( /- 1Tb)_ should be sauteed in the bacon fat till fragrant, then add the onion. Use only enough bacon fat to coat the onions, plus maybe another Tb. Too much, and the salad will congeal with a lot of fat when cold. They say this dish can be eaten hot or cold. I strongly disagree. Hot - or at least very warm - is the only way to go. The potatoes should be VERY dry before adding the dressing, so they'll absorb the flavors. Almost any kind of spud can be used, as long as it's cooked till absorbent. I probably use more bacon than here, but I make a larger amount at one time, not just enough for one meal. Be SURE to postpone eating it for at least a day. Even the canned German potato salad is reasonably good, but no seeds, and not NEARLY enough bacon! I also like abundant sauce.This dish is VERY rich. If you're hoping for a healthy recipe, go somewhere else. German potato salad is utterly delicious, but it violates probably every single trend about what is healthy today. But unless you're a strict health nut, it's delightful to enjoy this salad occasionally, especially in winter. Be sure the sweet and the sour flavors are pronounced. NEVER add mayo."
"Message to Doreensanzone about cooking potatoes. My mother use to use the pressure cooker to cook her potatoes when she made German Potato salad. Mom would take potatoes with the skin on. Put potatoes in pressure cooker, put the lid on and put it on the stove on high.Put the what I call the little hat on. Once the little what I call hat would start to rock, then turn down the heat for about 30 minutes. Once the cooking time is up, You can then take the pressure cooker over to the sink and turn on the cold water. After the little hat has stopped steaming, then take the lid off and take out the spuds and let then cool down to where you can handled them. Remove the skin. The rest is magic."
"Hi Dilli,Any firm, waxy potato will work great. I wouldn't use Russets, they tend to fall apart when they're cooked.Sue StetzelTaste of Home"
"Like my Mom's better. has vinegar, sugar, water in equal parts; also red potatoes cooked whole, remove skins when cool enough to handle; cut into chunks & add to slightly thickened liquid."
"Grew up in PA Dutch country where German cooking is prevelant. I've never seen a German Potato salad recipe without celery seed. I added it...also less sugar, more vinegar. Good recipe...add or subtract to your liking."