This recipe was created one morning when I felt adventurous. You should try them if you enjoy ginger snap cookies with peanut butter. Try cooking pancakes with bananas and crumbled gingersnaps. The final ingredient is warm maple syrup. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 9 potatoes, peeled
- 6 slices bacon
- ¾ cup chopped onions
- 2 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons salt
- ½ teaspoon celery seed
- ⅛ teaspoon ground black pepper
- ¾ cup water
- ⅓ cup distilled white vinegar
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and slice thin.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving drippings.
- Sauté onions in bacon drippings over medium heat until they are golden brown.
- Whisk flour, sugar, salt, celery seed, and pepper together in a small bowl; stir into onions and cook until bubbling, then remove from heat. Stir in water and vinegar; bring to a boil over medium heat, stirring constantly, and simmer for one minute. Gently stir bacon and sliced potatoes into the onion mixture until potatoes are heated through.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 512 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This may just ruin my taste for plain potato salad forever. It was flavorful, tender and a great overall consistency. I thought the vinegar was a bit light but my wife thought it was a bit heavy. To each his own.
I used 4 strips of thick deli-bacon, red onions and cider vinegar because that’s what I had on-hand. I substituted in 1 tsp of celery salt & 1 tsp of sea salt because I had no celery seeds. Yukon gold potatoes had the right consistency. Very tasty and I will make this again.
I used my onion I was planning for this recipe so it wasn’t quite as tasty as it might have been, but the recipe was easy to follow. I did add about 1/4 c of sugar, though. It was too vinegary tasting for me. It was a little thick and I added a 1/2 cup of water. The recipe was not quite enough for my potatoes. I think I used 8 medium potatoes.
It needed a significant bit more sauce for the 9 potatoes. The second time I made it, I did half again all the sauce ingredients except vinegar and onion. I added about a half cup of diced peppers (banana & jalapeno) When browning the onions. mild-medium heat
To make it moister, I used 6 small red potatoes, unpeeled. To cut down on fat, I used pre-cooked bacon and used 1 T. butter to saute the onion. Loved how it turned out. Will save this recipe.
I loved this…made it a coupe times now…i use the whole pound of bacon…increase water to about a cup and a half and double the dry ingredients..i did NOT change the amount of vinegar (or potatoes) and found this more satisfactory for our taste.
Not bad… it was missing something but is overall a good base recipe. I did love the amount of bacon used; most recipes for German potato salad call for only 2-4 pieces of bacon (and we LOVE our bacon here). Maybe next time I’ll add more celery seed.
This is just such a well seasoned and satisfying side for any pallet
Just like my mom made.
This is very good but I doctor it a little. I add a shot of Dijon mustard and chopped garlic. I uniformly cut up the potatoes before boiling. doesn’t take as long to cook and not handling hot potatoes.
So good!
This is a very flavorful, traditional German potato salad. Didn’t change a thing. I boiled potatoes a little too long, so texture was a little softer than ideal, but flavor was still fantastic. Will definitely make again.
I used 6 large baking potatoes. Tasty.
Tasted just like my grandmother’s recipe, we ate growing up. I did double the sauce and added 1/4 cup more vinegar. Will be making again.
This was awesome, I did 1/4 cup white and 1/4 cup apple cider vinegar for a different tang.
Good German Salad. I had to adjust, because we did not have bacon (but I did have a jar of bacon grease in the fridge) to crumble into it. Also added hard boiled egg like my German Nana use to do. If I had bacon, think I would give it 5 stars.
None
It was ok…
Delicious! On the advise of another reviewer I made the sauce at 1 1/2 times what was recommended except I didn’t increase the salt. I also increased the bacon to 9 slices (1 1/2 time). Thank you for the delicious recipe!
Delicious!!!
I have been looking for a Hot German Potato Salad recipe like the one my German Grandmother made years ago & this is close enough that I’m keeping it without changing much. I would maybe up the liquid by 30%. My German wife also loved it.