German Potato Salad
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.
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.
