Hot German Potato Salad II

Hot German Potato Salad II

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Mary

“This potato, bacon and onion salad actually tastes better the second day when it's reheated.”

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Adjust Servings

Original recipe yields 6 servings



  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
  3. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

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Reviews (8)

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This is a recipe we make pretty regularly. I prefer to assemble it a little differently though. After the potatoes are cooked set them aside (but don't let them cool all the way, use them while they are still very warm). Then cook the bacon and set it aside. Add the onions to the bacon fat in the pan and cook until softened. Drain most of the bacon fat, leaving a couple of tablespoonsful. Add a few tablespoons of flour to the pan and cook a minute or two. Then add the vinegar and sugar and bring to a boil till it thickens and pour over warm potatoes and sprinkle the reserved bacon over. Adding the flour gives the sauce some thickness.



This is so much like gramma and mom taught me to make as a youngster over 50 years ago....64 now. glad those ol' dearly loved and missed Ukraine/German women were sticklers over teaching the boys how to cook and take care of but, I've seen some say it is too soupy....well, you add some extra taters, and cook some earlier than the rest, and mash them, and add, just like regular potato salad to give them a creamier mixture....and tho' it is not healthy way, gramma always added some of the bacon grease to it to add we don't do it...mmmm rare occassion maybe, just to taste grammas way. don't be shy on the onion or pepper. hold back the salt. If gramma could only see the appliances and shortcuts in kitchens today for her noodles, bread, spaetzles, etc...the old days, all from scratch. and she hand cut her noodles with an old paring knife on an old worn down block of wood, noodle by noodle. No one could ever say they were lazy cooks....spaetzles on a sieve? hahaha. all hand done on the old steel grater. GOD LOVEM ALL..The traditions of the old ways made us the chefs and hobby cooks we are today..



I tried this and it turn out good.

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Amount Per Serving (6 total)

  • Calories
  • 575 cal
  • 29%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 108.2 g
  • 35%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 596 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Authentic German Potato Salad


next recipe:

Hot German Potato Salad I