This old fashioned, quick and easy German Potato Salad recipe has it all: potatoes, bacon, and apple cider vinegar. Best of all, you can serve it hot, warm or cold.
Old Fashioned Easy German Potato Salad Recipe
When I think of barbecues, family get-togethers and potluck dinners, I think of my family’s favorite recipe for Easy German Potato Salad.
It has been the most requested recipe since I can remember. I usually make it for all holiday gatherings and celebrations with family and friends.
For years, I watched my mom prepare this recipe for all of our family celebrations, so when I moved away from home, this was the first recipe she shared with me.
I still have the ragged piece of paper that the recipe was written on and I treasure this side dish because it reminds me of her and so many great memories we shared together.
German Potato Salad for a Crowd
This recipe for German Potato Salad is perfect for feeding large groups of people. Just double or triple the ingredients for a quick and easy side dish for all of your entertaining needs.
How to Make German Potato Salad
Over the years, I’ve tried many variations of this old fashioned recipe. You can make it with boiled or baked potatoes, red, yellow, fingerling or even Idaho potatoes. And, when assembling the salad, you can quarter, slice or dice the potatoes.
Best of all, you can serve it hot, warm or cold and each time this recipe turns out perfect.
To make this recipe yourself start by:
Wash six potatoes well before putting into a pot of water. Bring the water up to a boil. Cook your potatoes completely. (Approximately 15-20 minutes.)
You will know that the potatoes are cooked through when a fork can pierce to the center, indicating doneness.
Then, remove the potatoes from the pot and place them on a platter and let cool completely. Skin, halve and slice thinly.
Finally, place the sliced potatoes in a large bowl.
Cooking Hint: You can leave the skins on the potatoes, although it isn’t recommended especially when using Russet or Idaho potatoes, as they are too bitter. Red Potatoes work best skin on.
Next start the dressing:
In a deep frying pan add bacon drippings, water, cider vinegar and water. Simmer on medium high. Carefully add the flour to the dressing and whisk it well, making sure to break down any lumps.
To the liquid ingredients, add diced onions. Simmer and cook until onions are translucent.
Add chopped bacon.
Simmer and reduce the dressing until it is thick. (Approximately 15 minutes.)
Pour hot dressing over the potatoes. Toss well and serve. For even better results, let sit overnight in the refrigerator and serve it warm the next day. Enjoy!
For more delicious potato recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
German Potato Salad Recipe
Ingredients
- 6 Russet potatoes large, if preferred, boiled, skinned , and sliced thinly, you can also use red or yellow new potatoes
- 6 slices bacon fried and chopped into small pieces when cooled
- 2 tbsp bacon drippings
- 1 cup yellow onion diced finely
- 1 cup granulated sugar
- 1 cup water
- 1 cup cider vinegar
- 1 tbsp all-purpose flour
Instructions
- Wash the potatoes well before putting into a pot of water.
- Bring water to a boil.
- Cook your potatoes completely. (Approximately 15-20 minutes.) You will know that they are cooked through when a fork can pierce to the center, indicating doneness.
- Remove the potatoes from the pot and place on a platter and let cool completely.
- Skin, halve and slice thinly. Place in a large bowl.
- Cooking Hint: You can leave the skins on the potatoes, although it isn’t recommended for the Russet or Idaho potatoes, as they are too bitter. You also have the option to slice the potatoes in half and then slice it again in thin slivers or dice the potatoes into small chunks.
- Next start on the dressing.
- In a deep frying pan add bacon drippings, water, cider vinegar and water.
- Simmer on medium high.
- Carefully add the flour to the dressing and whisk it well, making sure to break down any lumps.
- To the liquid ingredients, add diced onions.
- Simmer and cook until onions are translucent.
- Add chopped bacon.
- Simmer and reduce the dressing until it is thick.
- Pour hot dressing over the potatoes.
- Toss well and serve. For even better results, let sit overnight in the refrigerator and serve it warm the next day.
- Serve with your favorite main dish.
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