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Tangy German Potato Salad

"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."
  • Total Time
    Prep: 5 min. Cook: 35 min.
  • Makes
    6 servings


  • 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
  • 1/4 to 1/2 teaspoon salt
  • Pepper to taste
  • 3/4 cup water
  • 1/2 to 3/4 cup vinegar


  • Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
  • Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
  • In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.
Nutrition Facts
1/2 cup: 273 calories, 11g fat (5g saturated fat), 14mg cholesterol, 286mg sodium, 38g carbohydrate (8g sugars, 3g fiber), 6g protein.

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Average Rating:
  • chefhatcher
    Jun 3, 2012

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

  • chefhatcher
    Jun 3, 2012

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