German Potato Salad Recipe

4.5 27 28
German Potato Salad Recipe
German Potato Salad Recipe photo by Taste of Home
Publisher Photo

German Potato Salad Recipe

Read Reviews
4.5 27 28
Publisher Photo
I'd always loved my German grandmother's potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 5 bacon strips
  • 3/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups water
  • 2/3 cup cider vinegar
  • 1/4 cup sugar
  • 6 cups sliced cooked peeled potatoes

Directions

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 the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings.
Originally published as German Potato Salad in Taste of Home February/March 1993, p33

Nutritional Facts

1 cup: 119 calories, 8g fat (3g saturated fat), 9mg cholesterol, 399mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 2g protein.

  • 5 bacon strips
  • 3/4 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups water
  • 2/3 cup cider vinegar
  • 1/4 cup sugar
  • 6 cups sliced cooked peeled potatoes
  1. 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 the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
  2. Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings.
Originally published as German Potato Salad in Taste of Home February/March 1993, p33

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Reviews forGerman Potato Salad

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hwi2001 User ID: 5963138 2606
Reviewed Sep. 10, 2017

"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!"

MY REVIEW
SKBanitt User ID: 8364726 272045
Reviewed Aug. 21, 2017

"I made this for the first time. We liked it but believe it would be better with less vinegar. Too tart."

MY REVIEW
jgeraghty User ID: 7909745 270338
Reviewed Aug. 4, 2017

"I love German Potato salad. But I will only make my Grandmothers recipe. She was from Germany and born in the late1800's. In my opinion her recipe is the only way to make German Potato salad and everyone that eats it loves it, Same ingredients, different measurement."

MY REVIEW
chewyoda User ID: 7002235 270130
Reviewed Jul. 30, 2017

"Excellent flavor. easy to follow recipe."

MY REVIEW
fastermx User ID: 3737155 269563
Reviewed Jul. 16, 2017

"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."

MY REVIEW
scotland1 User ID: 1426757 252363
Reviewed Aug. 8, 2016

"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."

MY REVIEW
sstetzel User ID: 158954 252351
Reviewed Aug. 8, 2016

"Hi Dilli,

Any firm, waxy potato will work great. I wouldn't use Russets, they tend to fall apart when they're cooked.
Sue Stetzel
Taste of Home"

MY REVIEW
rock111 User ID: 2691736 252205
Reviewed Aug. 4, 2016

"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."

MY REVIEW
Woolyhobbies User ID: 7651962 252202
Reviewed Aug. 4, 2016

"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."

MY REVIEW
12Knights4Mari User ID: 1697950 252185
Reviewed Aug. 3, 2016

"I have been making this since it first appeared in Taste of Home, more than twenty years ago if I remember correctly.

First, to answer some reviewer's questions, I have used russets and red potatoes, and prefer the russets. Second, I like to steam the potatoes whole, removing the skins when they are cool enough to handle, but I've also left them on.
A reviewer said it was too sweet. I'm sure they must have made a mistake because it's very tangy, not at all sweet.
I love this recipe so much I have never wanted to try another version. It's the best!"

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