Authentic German Potato Salad with thick, warm potato slices, a sweet and tangy dressing, and lots of crispy bacon.
Today I am going to share my mom’s German Potato Salad recipe. My family ate this potato salad a lot growing up. If my mom didn’t make it, my grandma probably did. When you’re having a hot supper, sometimes classic deli Potato Salad doesn’t cut it. But this sweet and salty version is served hot with plenty of bacon and of course, loads of potatoes. Bring your own bratwurst.
I find it easiest to boil the potatoes in advance of when I’m going to make German Potato Salad, maybe even the day before. Peel them, boil them, cool them, and store them covered in the refrigerator. That way, all you have to do is slice them while your sauce is thickening.
I came across a package of “Bacon Ends and Pieces” at Trader Joe’s recently which seems to be random bits of bacon that are not perfect enough to go in a regular package. They were cheaper than regular bacon (nearly half the price) and worked perfectly in this recipe. After all, you just chop it before you fry it anyway! I love it when something useful appears.
- 3 lbs. potatoes, scrubbed and peeled
- 12 oz. bacon, finely chopped
- 1 medium onion, chopped or sliced
- ¼ c. – ½ c. flour
- ½ c. vinegar
- ½ c. sugar
- Salt and freshly ground pepper
- Fresh parsley or chives, optional
- Combine 4 quarts water and the potatoes in a large saucepan. Simmer, partially covered, until potatoes are tender and can be easily pierced by a sharp knife, about 20 minutes. Drain well, reserving 1 c. of the potato cooking water.
- Meanwhile, fry bacon in a large nonstick skillet until crisp. Drain on paper towels, reserving rendered bacon fat.
- Pour off all but 6 T. of the reserved bacon fat. Over medium heat, add onions to the pan with the bacon fat and cook until softened and translucent, about 3 to 4 minutes. Remove onions from the skillet.
- Add ¼ c. flour to the bacon fat and whisk slowly but constantly until flour is cooked through and the sauce begins to thicken.
- Stir in reserved potato cooking water, vinegar, and sugar. The sauce should thicken as it cooks. If the sauce seems too thin, add a few tablespoons of flour at a time until the desired consistency is reached.
- Return bacon and onions to the pan and toss to combine. Stir in potatoes and simmer 10 – 15 minutes longer, until the potatoes are heated through.
- Season to taste with salt and pepper and garnish with fresh parsley or chives if desired. Serve hot.