Loaded with bacon and smothered in a delicious dressing featuring vinegar and bacon fat, this German Potato Salad is loaded with flavor! Serve it warm as a side with your favorite grilled items like chicken, pork or sausage.
What is German Potato Salad?
It is believed that potato salad was created in Germany as a side to accompany a main course. Throughout the years, it has been made in a variety of ways, combining different seasonings and dressings.
In German potato salad, you can use red or white potatoes precooked, cooled, peeled and then cut. Bacon is fried and set aside. Keep the bacon fat because you combine it with water, vinegar, celery seeds, sugar, flour, salt and pepper to make a dressing. Then the dressing is thickened with a little flour. Potatoes are added to this dressing and there you have it, a delicious side! The combination of the sweet and sour is the key to what makes German potato salad stand above the rest. The rich flavor from the bacon adds that smokey finishing touch! Serve at room temperature or warm.
What does German Potato Salad go with?
This potato salad goes with many main courses. Add it as a side to your favorite grilled chicken, pork or sausage. So delicious and versatile, it pretty much goes with any kind of meat.
Ingredients
White potatoes, water, bacon, onion, pepper, vinegar, sugar, salt, flour, celery seeds.
Instructions
A day before making the potato salad, boil the potatoes skin on for 30 minutes or until a knife inserted goes in easy. Drain, cool and refrigerate overnight.
The next day, peel and slice the potatoes.
In a frying pan, fry bacon until crisp. Tip: cut bacon first, and then fry for a faster cooking time.
Set crisp bacon aside.
Dice an onion (about 1 cup) and sauté in bacon grease until translucent and golden. Be careful not to burn!
Add water, vinegar, sugar, salt, celery seeds and pepper. Mix well.
In a small bowl, mix a little of the hot liquid and 1 tablespoon of water with the flour. Mix well and make sure there are no lumps. Mixture should be smooth and a little thick.
Add this mixture to the frying pan and whisk well.
Cook until bubbly and smooth.
Add potatoes and 1/2 the cooked bacon.
Gently stir until incorporated and potatoes are heated through.
Transfer to a casserole dish and serve immediately or let sit at room temperature until ready to serve. Serve the same day. Optional: warm in oven at 300 degrees for 20 minutes if you want to serve it warmer than room temperature. Refrigerate for up to 3 days.
Looking for a more traditional potato salad? Try my Simply Delicious Potato Salad.
German Potato Salad
Equipment
- Large Stove Top Pan
- Large Frying Pan
Ingredients
- 3 lbs white potatoes about 12
- 3/4 lb bacon
- 1 onion chopped, yielding 1 cup
- 1 1/2 cups water
- 2/3 cup vinegar
- 4 tbsp sugar
- 1 tbsp salt
- 1 tsp celery seeds
- 1/2 tsp pepper
- 1/4 cup flour
Instructions
- A day before making the potato salad, boil potatoes, skin on, for 30 minutes or until a knife inserted goes in easily. Drain, cool and refrigerate overnight. Next day, peel and slice the potatoes.
- In a frying pan, fry bacon until crisp. Tip: cut bacon first and then fry for a faster cooking time. Set crisp bacon aside.
- Dice one onion (1 cup) and sauté in the bacon greese until translucent and golden. Be careful not to burn!
- Add water, vinegar, sugar, salt, celery seeds and pepper to the pan. Mix well.
- In a small bowl, mix a little of the hot liquid and 1 tablespoon of water with the flour. Mix well and make sure there are no lumps. Mixture should be smooth and a little thick.
- Add flour mixture to the frying pan and whisk well.
- Cook until bubbly and smooth.
- Add potatoes and 1/2 the bacon. Gently mix until incorporated and potatoes are heated through.
- Transfer to a casserole dish and serve immediately or let sit at room temperature until ready to serve. Serve the same day. Optional: warm in oven at 300 degrees for 20 minutes if you want to serve it warmer than room temperature. Refrigerate for up to 3 days.
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