This warm German potato salad with bacon is the perfect summer side dish, and I’m giving you the recipe just in time for upcoming holidays and family gatherings.
First, let me explain that I have tried making this German potato salad dozens of times, and it never has been quite right. You see, my mother-in-law, Sarah Windham, used to make this dish frequently and I was lucky to enjoy hers several times.
Well, since she passed, I have tried to duplicate her German potato salad without luck. I didn’t have a written copy of the recipe to follow and the few family members who know the recipe have not been forthcoming with it.
But this last time that I tried making it, Leo declared that it tasted just like his mother’s!
This potato salad, if you’ve never tasted it, is different from typical potato salad recipes that contain mayonnaise and are usually served cold.
There is NO mayonnaise in this potato salad and it is best served warm or at room temperature. Left-overs, if you have any, can be reheated in the microwave.
What it does have is BACON and is best made with unpeeled red potatoes.
Normally we grow our own red potatoes but we didn’t get any planted this year due to our home renovations.
Here is a photo of red potatoes growing in our garden a few years ago. Y’all, I am telling you that there is nothing that can compare to the taste of newly dug red potatoes but you can easily find baby red potatoes at farmer’s markets or your local grocery store.
How to Make German Potato Salad
First, start with a 3 pound bag of baby red potatoes. Wash the potatoes but leave the skins on them.
Put the potatoes in a large pot and cover them with water. Here is a little tip from me. Add 1 tablespoon of olive oil and 2 tablespoons of garlic salt to the water. Both give the potatoes awesome flavor. Bring the potatoes to a boil. Reduce the heat, cover, and simmer the potatoes for 10 minutes. Check to see if they are done by checking to see if they can be easily pierced by a fork. Be careful, though, not to overcook the potatoes.
Drain the potatoes and allow them to cool.
Meanwhile, cut 8 slices of bacon into small pieces.
Fry the bacon in a large skillet until it is brown and crispy.
Allow the bacon to drain on paper towels. Now here’s the really important thing. Do NOT remove the bacon grease from the pan!
Add one chopped medium onion to the bacon grease and saute over medium heat until tender.
Slowly stir in 3 tablespoons of all-purpose flour into the bacon grease and onion mixture and allow the flour to cook for about 2 minutes.
To this mixture, add 3/4 cup apple cider vinegar, 1/2 cup water, 3 tablespoons white sugar, 2 teaspoons salt, 1/2 teaspoon ground black pepper, and 2 teaspoons celery seed. Bring this mixture to a boil and then reduce to a simmer.
Slice the cooked and drained potatoes into slices about 1/4 inch thick and add them to the sauce in the pan. Turn the slices gently to coat them with the sauce.
Remove from the heat and place a layer of potatoes in a serving dish. Add half of the bacon pieces and then place the rest of the potatoes in the dish. Crumble the rest of the bacon on the top along with some sliced green onions. Serve while warm.
Oh my gosh! If you take this dish to a gathering, you will receive so many compliments because most people love its unique sweet and tangy flavor. Just remember to serve it warm or at room temperature.
And if you have any leftovers, refrigerate and then rewarm them.
Or, if you are transporting them to a picnic or a BBQ, just keep the dish warm in an insulated casserole keeper.
Warm German Potato Salad with Bacon
A wonderful side dish that's not your typical potato salad
- 3 pounds baby red potatoes washed and unpeeled
- 1 tablespoon olive oil
- 2 tablespoons garlic salt
- 8 slices bacon cut into small pieces
- 1 medium onion chopped
- 3 tablespoons all-purpose flour
- 3/4 cup apple cider vinegar
- 1/2 cup water
- 3 tablespoons white sugar
- 2 teaspoons celery seed
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2-3 green onions thinly sliced
Place potatoes in a pot and fill with enough water to cover the potatoes. Bring to a boil then reduce heat, cover, and simmer for 10 minutes until tender and easily pierced with a fork. Drain and cool.
Place bacon in a large skillet and fry over medium high heat until browned and crisp. Remove from the pan and drain on paper towels.
Add the chopped onion to the bacon grease and cook over medium heat until softened and lightly browned.
Slowly stir in the flour into the bacon grease-onion mixture. Cook over medium heat about 2 minutes.
Add the apple cider vinegar, water, sugar, salt, pepper, and celery seeds to the pan. Bring to a boil and then reduce the heat.
Slice the potatoes into slices about 1/4 inch thick and add the slices to the mixture in the pan. Heat thoroughly and gently turn the potato slices until all the slices are coated with the sauce.
Turn off the heat and place 1/2 of the potato slices into a serving dish. Add half of the bacon pieces and then put the remaining potatoes in the dish. Crumble the rest of the bacon on top.
Add the sliced green onions to the top and serve warm.
This potato salad is best served warm or at room temperature. If you need to refrigerate it, you can quickly reheat it.
Only use small red or yellow potatoes. Other types of potatoes are too starchy and too dry to use in this recipe.
Use apple cider vinegar rather than white vinegar.