Rating: 4.5 stars
26 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is the best German Potato Salad recipe. I made a few changes on a recipe originally given to me by my next door neighbor, when I was planning an Octoberfest party. It is a hit every time I serve it!

Recipe Summary

prep:
35 mins
cook:
20 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

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

316 calories; protein 7.8g; carbohydrates 32.1g; fat 17.4g; cholesterol 25.7mg; sodium 617.4mg. Full Nutrition
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