A variation on potato salad - delicious!

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Ingredients

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

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

  • Saute onions in bacon drippings until they are golden-brown.

  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

205 calories; 6.5 g total fat; 10 mg cholesterol; 512 mg sodium. 32.9 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (750)

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929 Ratings
  • 5 star values: 630
  • 4 star values: 220
  • 3 star values: 51
  • 2 star values: 18
  • 1 star values: 10
Rating: 5 stars
12/23/2003
This was a very good patato salad. I've never tried it hot before. Just a suggestion...use red potatoes because they don't fall apart as easily as brown potatoes. It still tastes good when the potatoes are crumbled put if you're looking for presentation points I'd use red!! Read More
(496)
Rating: 5 stars
12/23/2003
Super!!!! I am just getting around to rating this and thank you submitter. I have served this many many times and there is never enough. Currently it's my favorite item to bring to parties. I do add more bacon (because we love bacon) and I make more sauce than called for but no one can go wrong with your directions. Thanks again. Read More
(268)
Rating: 5 stars
10/11/2003
My dad was saying it's been years since he had German potato salad and he really missed it so I thought I would try my hand at this and surprise him. Wow! Was it good! I boiled my potatoes with skin on and peeled and sliced when they cooled down a bit(much easier.) I used less potatoes than called for 8oz. package of bacon 3/4 cup onion and doubled the rest. I like lots of sauce so I gradually added my potatoes to my liking you can use leftovers for hash browns. Thanks Tequila! Read More
(220)
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Rating: 5 stars
12/23/2003
Delicious! I'm a big fan of German potato salad and this one certainly didn't disappoint. What's great is the addition of the celery seed gives it a tiny little crunch but a ton of flavor. I always use cider vinegar rather than white but don't know if that makes a huge taste difference...maybe a bit mellower. I quartered the potatoes to cook them then made it easy on myself and sliced them with an egg slicer. Perfect size. Also just before serving I topped it with a handful of minced fresh parsley which gave it a wonderful fresh flavor boost. This was a great side to my grilled brats from the German butcher. Thanks Tequila! Read More
(108)
Rating: 4 stars
01/09/2012
This is exactly the same as the handwritten recipe I received from my German born grandmother 30 years ago before she passed away. She had made notes on it about the ingredients (ie: use approx. 3 pounds of potatoes, cider vinegar not white, a bit more bacon if available, boil potatoes whole and slice, use red potatoes, use a bit of brown sugar). She added more liquid (if it was too thick) more vinegar (if it wasn't tart enough), etc. She always made adjustments according to the circumstances. I have added my own twists - like a pinch of dry mustard for a tiny bite and stirred in chopped chives or scallions at the end for a burst of flavor. Her final note was " start here for good potato salad." It has all the basics you need to make a great Hot German Potato salad - so this is indeed - a good place to start. Read More
(101)
Rating: 4 stars
05/27/2003
I am full German and I found this to be very true to form. Loved the taste! Read More
(95)
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Rating: 5 stars
09/26/2003
Excellent! Very good my husband loved it though it needs to be a little clearer on what sized potatoes I used pretty large ones not thinking it would be too much next time I will use smaller potatoes.Thanks for sharing! Read More
(92)
Rating: 3 stars
12/23/2003
This is a mediocre recipe; it would serve as a good base to try then alter to your own liking. I found the proportions to be off. The "dressing" made by this recipe was enough for 6 medium sized potatoes (not 9). As a result the salad was enough for about 7 or 8 conservative servings (not 12). I was surprised to see that one reviewer suggested using less vinegar. I thought the salad was rather bland and needed 2-4 more tablespoons of vinegar (I like a German potato salad that makes you pucker!). Not a complete loss but not the 5-star recipe I was hoping for. Read More
(76)
Rating: 5 stars
12/23/2003
Just like Mom used to make when I was a kid because my father wouldn't allow "that mayonnaise abomination in the house". I left out the flower because I have a wheat allergy and it came out just great the trick was letting it sit on the stove for about a half hour after I mixed everything together and letting the potatoes soak up all the flavor. I cubed it instead of sliced the potatoes because that's what I am used to and I was searching for a recipe like my mom used to make. This is the real deal and got the thumbs up from central texas Germans at my Oktoberfest party. Thanks! Read More
(75)