Learn to cook with spices and herbs. Recipes you can make your own!
Hot German Potato Salad
Posted On August 15, 2019
This is my mother’s recipe for German Potato Salad. She used to make this all the time when she had leftover boiled potatoes. I’ve included instructions for cooking the potatoes, but if you want a short cut, just use leftovers. You’ll be able to make it in no time.
This goes really good as a side with roast chicken or sausage. We always had this year round, mostly in the winter. I don’t think of this as a summer salad at all, but you can certainly serve this at a barbecue and I don’t think anyone will complain! The best thing is the ingredients are common pantry ingredients that most everyone has all the time.
3cupsSliced peeled potatoesYou can cube them if you like.
4-6slicesbaconDepends on how much you like bacon!
Salt and ground black pepper
Chopped fresh parsley or chivesGarnish
Put the potatoes in a large pot, and fill with enough cold water to cover. Bring to a boil, and cook for about 5 minutes, or until easily pierced with a fork. Be careful not to over cook them to mush, they cook pretty quickly when sliced. Time will depend on how thick you slice them. Drain, and set aside to cool.
Cook the bacon in a large deep skillet over medium heat. Use a skillet big enough to hold the potatoes as you will be making the salad right in the pan. Fry until browned and crisp on both sides. Remove from the pan and set aside.
Drain out some bacon grease if you have a lot, you need about 2 tablespoons. Add onion to the bacon grease, and cook over medium heat until softened.
Mix the vinegar, water, flour, sugar, salt and pepper in a bowl and add to the pan. Bring to a boil, and simmer until thickened. It shouldn't be too thick, about the consistency of cream. If too thick add a little water until desired consistency, if too thin, let it simmer uncovered on low a few minutes, it should thicken up. You don't want it too thick, it needs to coat the potatoes.
Then add the potatoes. Crumble in half of the bacon. Heat through on low heat, then transfer to a serving dish. Crumble the remaining bacon and parsley over the top. Serve warm.