When you’re planning a menu for a gathering, do you search for a potato recipe to balance your meal? Well, you’ll love this recipe for German Potato Salad. It has the perfect blend of sweet and tangy which is characteristic of German-styled potato dishes.
My mom had this recipe written on a card with minimal instructions, giving you the idea of just how simple it is to make with some of your favorite ingredients.
It was the early settlers here in America that noticed the German immigrants making a salad with a warm dressing that included bacon and onions. It didn’t take long for a dish that was native to Germany to become part of our American cuisine and given the name – German Potato Salad.
Bacon has a decisive role in this recipe. Not only will you taste the bite-size pieces throughout the salad; you’ll notice how the bacon drippings offer the perfect foundation for the warm dressing that covers the vegetables.
The dressing is a combination of sugar, vinegar, and water that’s blended with the bacon drippings and flour mixture. Trust me, the measurements of these ingredients are spot on, and this dressing is delicious!
The warm dressing is poured over the potatoes, bacon, celery, and onions. Yes, the celery and onions are the perfect touches with the celery adding the ideal amount of crunch. YUM!
Whether you’re of German descent or not, Americans have come to love not only German Potato Salad but many varieties of potato salad. Years ago, a dinner meal would not be complete without a potato.
Have you heard the old saying “meat and potato kinda guy”? My dad was just that. When I was growing up the dinner meal always had a potato; mostly mashed or boiled. I love boiled potatoes topped with butter, salt, and pepper. Plain and delicious!
So – how do you like your potato salad? Maybe you prefer a mayonnaise dressing over a tangy dressing. Please consider leaving a comment below.
Thanks for stopping by, Rose
- 5 lbs. potatoes peeled and cooked (I used red potatoes)
- 8-10 slices of bacon
- ½ cup chopped onions
- ½ cup sliced celery
- 2 tablespoons flour
- ⅔ cup vinegar
- ⅔ cup water
- ½ cup sugar
- ½ teaspoon pepper
- 3 teaspoons salt
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender but still firm.
- Drain, cool and slice the potatoes and place in a large bowl.
- Fry the bacon in a large skillet over medium heat until crisp.
- Reserve the bacon drippings.
- Top the potatoes with the chopped onions, sliced celery, and crumbled bacon.
- Heat bacon drippings on low to medium heat. When the bacon drippings begin to bubble, whisk in the flour and constantly stir until brown in color.
- Add vinegar, water, sugar, salt, and pepper and continuing stirring until the mixture is well blended. (about 2-3 minutes, you want the sugar dissolved and flavors blended)
- Pour the mixture over potatoes, bacon, onion, and celery and stir until well covered.
- Notes
- I boil the potatoes while I'm frying the bacon.
- I like to have everything assembled in the large bowl and ready for the hot dressing to be added.
- The prep time listed includes the boil time and vegetable prep.
- I've served this potato salad at room temperature and hot. To serve hot, just place it in a crockpot and heat.
- This recipe reheats very well. Place in a heavy sauce pan, add a little water and heat.
- Hard-boiled eggs can be added and work well in this recipe.
- ENJOY!