Monday, May 2, 2016

German potato salad

I haven't made German Potato Salad in years.  The last time I made it, was using my husband's mother's recipe.
Hers was always so good, but when I made it, it just didn't taste the same.

This time I looked around online and found several recipes that were all pretty much alike - all with good reviews.
This is my version...

German Potato Salad
8 - 10 medium red potatoes
7 - 8 slices bacon
1 large onion, finely diced
1 cup white vinegar
1/4 cup water
1/3 cup sugar
1 1/2 tsp. salt (or to taste)
1 tsp. celery seed
parsley flakes

Slice potatoes about 1/4 inch thick. Cover with cold water and bring to a boil. Reduce heat and simmer  until potatoes are tender but not breaking apart.  This won't take long so keep an eye on them. Drain and set aside.

Fry bacon until crispy. Remove from pan and set aside.

Keeping bacon grease hot in the skillet, add diced onions and cook until onions are slightly brown.

Add vinegar, water, sugar, salt, pepper, celery seed, and parsley to the onions. Stir and simmer until sugar is dissolved.

Pour this mixture over potatoes. It will look like it's too much liquid - but the potatoes will gradually absorb it.

Toss gently.   This potato salad is best prepared a day ahead and refrigerated overnight...then reheated just until warm. 

I like to wait until just before serving to crumble the bacon and stir it in - so it doesn't get soggy.

We had this for Sunday dinner, along with Sadler's beef brisket, Sister Schubert's dinner rolls, cauliflower casserole and deviled eggs.   Not a green vegetable in sight!

Only 3 of us for dinner this week.    Later, cookies for dessert (no photo, and they were all sent home with Chopper and Sasquatch.

Rainy weekend. I went to a plant sale in the extension office parking lot on Saturday morning.

Lots of flowers, tomato plants and other bedding plants. Also garden art and so forth.

I didn't buy any thing but enjoyed looking at all the goods.


  1. Pretty much like I make it 'cept I peel my taters, use a bit more grease, a bit of browned flour makes for more sauce (add the water based liquids after browning the flour like you were making gravy) i like the idea of reserving the bacon for serving time, never thought of that.

    1. The skins are thin on red potatoes. They are good in there.
      Lonnie's mom's recipe used a bit of flour to thicken the sauce too. She also added green pepper and pimentos...and a lot of sugar!

  2. A couple of days ago I came across a flour thickened recipe in Grit Magazine. They called it Irish Potato Salad. I doubt it was Irish, no alcohol...