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German Potato Salad

German Potato Salad

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
April

April

This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
  3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
  4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
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Reviews

LINDA MCLEAN
421

LINDA MCLEAN

7/23/2003

I grew up eating german potato salad and this was excellent, however, I like to add more vinegar and more water as the potatoes love to soak up the liquid. Try heating up the leftovers in a skillet and you'll be in for a real taste treat!

Kaye Lynn
309

Kaye Lynn

4/11/2007

This is the best recipe for Hot German Potato Salad I have found. It's absolutely delicious. I use twice as much bacon as called for and more vinegar/less water. I love the tang of the vinegar. Also, I use chopped sweet onion instead of green onions and add a little dry parsley for color. Thanks for sharing your recipe, April. I love it. Kaye

What a Dish!
267

What a Dish!

8/25/2006

Good basic recipe. I had to change it a little bit, because when I got my green onions out, they had gone bad, so I used part of a sweet Walla-Walla onion instead, and sauteed it in the bacon grease after taking the bacon out. I also used white balsamic vinegar, which added a little more sweetness. I used 2 extra bacon slices too, but took out some of the grease. The dressing got really thick; not sure if it was supposed to or not, but it stuck to the potatoes this way which I thought was good. Since I didn't have the green onions I used about a TBS. of dried chives for color. I also used red unpeeled potatoes. Had this with grilled sausages on wheat rolls and fresh corn on the cob. Very good!

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