Tangy German Potato Salad Recipe

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Tangy German Potato Salad Recipe
Tangy German Potato Salad Recipe photo by Taste of Home
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Tangy German Potato Salad Recipe

Read Reviews
2 2 1
Publisher Photo
"THIS IS an old recipe that reflects our family's heritage, handed down through the years. It's a hearty side dish and goes well with pork."
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 35 min.

Ingredients

  • 7 medium potatoes (about 1-3/4 pounds)
  • 8 bacon strips
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 3/4 cup water
  • 1/2 to 3/4 cup vinegar
  • 1/4 to 1/2 teaspoon salt
  • Pepper to taste

Directions

Peel potatoes; place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon; set aside. In the drippings, saute onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper; cook and stir until mixture boils and thickens. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Tangy German Potato Salad in Reminisce July/August 1994, p51

Nutritional Facts

1/2 cup: 273 calories, 11g fat (5g saturated fat), 14mg cholesterol, 286mg sodium, 38g carbohydrate (8g sugars, 3g fiber), 6g protein.

  • 7 medium potatoes (about 1-3/4 pounds)
  • 8 bacon strips
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 3/4 cup water
  • 1/2 to 3/4 cup vinegar
  • 1/4 to 1/2 teaspoon salt
  • Pepper to taste
  1. Peel potatoes; place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon; set aside. In the drippings, saute onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper; cook and stir until mixture boils and thickens. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Tangy German Potato Salad in Reminisce July/August 1994, p51

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MY REVIEW
chefhatcher User ID: 6653089 31298
Reviewed Jun. 3, 2012

"The recipe sounded sooo good, but it wasn't. Not very bacony either. Just ok. Sry."

MY REVIEW
chefhatcher User ID: 6653089 16856
Reviewed Jun. 3, 2012

"The recipe sounded sooo good, but it wasn't that good. Sry."

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