German Potato Salad
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Nutrition Facts1 cup: 119 calories, 8g fat (3g saturated fat), 9mg cholesterol, 399mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 2g protein.
Jun 17, 2018
I think this is such a delicious recipe! I've made this several times and brought it to family gatherings and picnics and there's NEVER any left. People really enjoy this and always ask for the recipe. Thank you for sharing.
May 24, 2018
Needs more bacon and diced celery. I use scallions and cook them along with the celery and sometimes some chopped green pepper. Best ever potato salad! Sprinkle with a little paprika for color and serve warm.
Oct 15, 2017
This was awesome! Flavor waa really good. Only drawback is the smell of vinegar when it cooks. Love the bacon.
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!
Aug 21, 2017
I made this for the first time. We liked it but believe it would be better with less vinegar. Too tart.
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.
Jul 30, 2017
Excellent flavor. Easy to follow recipe.
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.
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.
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 StetzelTaste of Home
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