My husband first introduced me to German Potato Salad and it was love at first bite. I had been raised on a more traditional potato salad, and was skeptical about any potato salad that wasn’t my mom’s or Granny’s recipe; tradition has a heavy hand. My husband, however, had spent time outside of the U.S. when he was growing up so his palate and acceptance of other types of foods was much broader than mine. I like to think that now, however, I can match him mouthful for mouthful…in acceptance of a wide variety of foods…not actual quantities consumed. I’d be ginormous and bedridden if I tried to keep up with him on quantities consumed. John is a foot taller than me……………….yeah, we look fairly ridiculous together. You’d never look at us and say, “Oh, what a cute couple.” Actually, I’m not exactly sure what people say when they look at us. Laugh, probably.
Back to the potato salad. German potato salad is often served warm or at room temperature. No problem, there is no mayo or eggs. The potatoes are cooked whole, then sliced. The potatoes are then added to a vinegary, bacony sauce and warmed in a pan. It is a simple potato salad, but full of flavor.
Often the recipes for German Potato Salad call for flour to thicken the dressing, but I like the dressing best without the flour. The potatoes themselves seem to offer enough thickening power once they are mixed with the dressing. I hope that you enjoy this salad. And find it in your heart to forgive me over not using flour. Gosh, I really know how to shake things up, don’t I? Such a rebel.
German Potato Salad
Recipe by Terri @ that’s some good cookin’
- 3 pounds small, red potatoes (about 5-6 potatoes per pound)
- 1 large onion, medium diced
- 8 slices bacon, fried crisp and crumbled (or chopped first and then fried crisp)
- 2/3 cup white vinegar
- 1/4 cup white granulated sugar
- 2 tablespoons water
- 1/2 teaspoon celery salt
- 1/2 teaspoon dry mustard powder
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- chopped fresh parsley, just enough to sprinkle on top of potato salad for color (optional)
- Cook potatoes, whole and unpeeled in water just until tender when pierced with fork. Drain, then set aside until cool enough to handle. (Potatoes can be cooked a day ahead and refrigerated until ready to make the salad.
- Slice potatoes into slices that are a little over 1/4″ thick. (Leave peelings on potatoes.)
- In a large frying pan, fry bacon until crisp. Remove bacon from pan and drain on paper towels.
- Reserve 2-3 tablespoons bacon fat in the pan. Discard remainder of fat.
- Over medium heat, cook onion in bacon fat until translucent.
- Stir in the vinegar, sugar, water, salt, celery salt, mustard powder, and black pepper. Stir to combine.
- Add potatoes to mixtures and toss to distribute ingredients evenly. Heat over medium heat, stirring as needed, until potatoes are warmed throughout. Serve while warm. Can also be served at room temperature.