This recipe yields extremely rich brown candy, so save it. Makes for a fun family activity to make candy! You might require assistance to alternate beating.
| Prep Time: | 35 mins |
| Cook Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 pounds red potatoes, halved
- 1 pound Bacon, cut into 1/2-inch pieces
- 1 cup chopped onion
- ¼ cup all-purpose flour
- ¼ cup white sugar
- 1 ½ teaspoons salt
- 1 cup apple cider vinegar
- 2 teaspoons celery seed
- 2 tablespoons chopped fresh parsley
Instructions
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
- Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
- Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
- This recipe is terrific made a day ahead of time and reheated. To reheat, place in a 350 degrees F (175 degrees C) oven for an hour, or place in a slow cooker on high for 2 hours. For parties, use the slow cooker method, and put the temperature on low when it’s time to serve your meal.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 617 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to follow recipe-I’ve never had potatoes cook as fast as he said! But the most important thing is it is amazing!!! I haven’t had this for 20+ years but I will make this again and soon!!
Excellent recipe, Brian! Easy, but very good! My two requirements for a “keeper”. I grew up on German potato salad and this tasted very close to what my mom made. Only thing i added was chopped hard boiled egg, since thats what she included when she made it. Simply delicious!
I love it I grew up with it ever since I was small the best ever my dad was German the best German potato salad ever since I found the recipe again now I can make it thank you so very much
This had all the tastes I was hoping for ( I did add some chopped celery and green pepper) but not the texture. As written, this was too dry and the sauce didn’t spread or coat well. I added water, as needed, to make it more like a spreadable sauce to coat the potatoes and less like sparse clumps of paste on dry potatoes. Much better.
I read the reviews and tried to compensate for the lack of sauce/dressing. I scaled this to 6 servings but used only 2 medium potatoes and ended up with barely enough to cover the potatoes. The dressing thickened in less than a minute to the point where I had to thin it out with some water. I’ve tried a good number of German potato salads on this site, and this is my least favorite. Honestly, it reminds me of canned Reeds potato salad that I used to eat when I was very young and moved into first apartment. Ate this with grilled German brats, but sorry, won’t be making this again.
I kept to the recipe with a change in that I made it for two and with russet potatoes. While it may not be a problem when making the full recipe, I feel like I should have rendered the bacon without the onion so that the bacon could crisp some. I would try again with that change.
This is a very very good recipe…I enjoyed it so much.
Forgot to add the parsley. Still, was great!
So good just the taste I was looking for.
I agree with some of the other comments. The flour made the sauce too thick and it was hard to coat the potatoes. Frying the bacon and onions together left bacon undercooked and the onion overcooked!
It was a hit with my family! After reading the reviews though, I felt some changes needed to be made. I doubled the sauce and ended up adding about a cup of water to thin it out a little. I used half the amount of bacon that I drained of excess grease and cooked the onion (and some celery) separately in olive oil. We didn’t have celery salt so I substituted Old Bay seasoning (my new favorite seasoning blend). Right before serving I sprinkled a handful of crispy onions along with the parsley over the salad to give it a little crunch. Thanks to all the previous reviews and a great recipe I ended up with a wonderful dish.
Great recipe, unique flavor easy to make!
The first time I tried this, I was sloppy about following the specific cooking directions and it did not turn out well. The second time, I followed them precisely and it was AMAZING! It was a big hit at Oktoberfest and I’ll definitely make it again.
Yum! I love good ol’ potato salad… but this is a litlle extra special… loved it warm but adored it cold from the fridge!
Thank you. My picky husbands loves it. I have made this several times. When I don’t have bacon on had I have substituted deli ham or ham left over from a roast. If I use ham I do add a little butter when cooking. It’s still just as good.
Yummy! Loved it! I do agree with one of the other reviews that there was not enough “dressing”, but this may very well have been my own mistake because I accidentally used self-rising flour. Oops! I added a little water to try and thin it a bit, but it was still pretty thick. After adding the vinegar sauce to the potatoes, I doctored it with just a little bit of mayo mixed with spicy brown mustard, just to add enough sauce to cover the potatoes. (got this idea from another recipe that used vinegar, mayo and mustard) I will definitely make this again!
I wanted to like this recipe, but, it just didn’t work for my family. I much prefer the Hot German Potato Salad III from this site. This salad just didn’t have enough sauce for us. It was barely enough to coat the potatoes, so, we lost the sweet and sour taste that is so good with German Potato Salad. I used the exact ingredient measurements, so, I don’t think I did anything incorrectly. I think it would have been good flavor – just too dry. I’ll stick with my other recipe.
I consider myself a good cook but bacon can’t cook w/the wetness from the onion. The bacon was way undercooked & the flour added made a globular mess!!
I made this recioe for a Birthday dinner and got exceellent reviews. This is just like my great grandmother from germany used to make.Next I am going to and dill pickle juice instead of the apple cider vinegar and fresh dill and some chopped up dill pickles. My other grandmother from Bohemia used to make it with dill.
My sister said that it was better then my mom’s and grandmothers!
So spouse doesn’t liky mayo, and wanted a more vinegar potato salad. This didn’t look too difficult, and it had good reviews…it was YUMMY and a big hit at the cook out! The “sauce” cooked a whole lot faster than what the recipe said…after putting in the vinegar, and it thickened right up. One warning…this is not a low-cal recipe, but the taste is well worth the calories!