4 German Potato Salad Recipes

If you are a fan of potato salad, you should treat yourself and give German potato salad a try. It has a pleasant bite that the usual potato salad recipes just don't have. German potato salad is usually served hot or warm. It is especially good when served with Kielbasa or Polish sausage. These are 4 of my favorite German potato salad recipes.

Hot German Potato Salad I

Ingredients:

10 to 12 cooked potatoes, sliced 1/4 inch thick
1 medium onion, chopped fine
2 stalks celery, chopped
1 red or green bell pepper, chopped
1 teaspoon salt
1 teaspoon black pepper
4 slices bacon, cooked and crumbled
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon all-purpose flour
1 hard boiled egg, sliced thin (optional)

Preparation:

1. Wash and cook potatoes with skins on. Drain and set aside to cool.

2. Chop onion, celery and green pepper. Remove skins from potatoes and slice into 1/4" thick slices. Place potato slices in a large bowl. Add chopped onion, celery and bell pepper. Mix all together. Set aside.

3. In a skillet, fry bacon slices until crisp. Remove bacon from pan, reserving drippings. Crumble bacon into small pieces and add to potatoes.

4. Add the flour to the warm bacon drippings in pan. Stir until flour is smooth. Add the vinegar, sugar, salt and pepper and stir well. Over medium heat, cook and stir until sauce thickens to a gravy consistency. Remove from heat.

5. Pour sauce over potato mixture and mix gently until potatoes are coated with sauce. If using, add slices of hard boiled egg on top as a garnish. Serve hot.

Hot German Potato Salad II

Ingredients:

9 medium potatoes, cut in 3/4 inch pieces
6 slices bacon, sliced small
1 medium onion, chopped onion
2 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2/3 cup potato water
1/3 cup vinegar

Preparation:

1. Peel potatoes and cut into 3/4" pieces. Cook in boiling water until done. Drain, reserving 2/3 cup water.

2. In a large skillet or pan, fry bacon that has been cut into small pieces until crisp. Remove bacon from pan.

3. Cook chopped onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat and stir until bubbly.

4. Remove from heat and stir in potato water and vinegar. Stir until smooth. Return to heat and bring to a boil, stirring constantly. Boil and stir for 1 minute or until thickened. Reduce heat to low.

5. Stir potatoes and bacon into hot mixture, being careful not to smash the potatoes. Heat through, stirring to coat potato slices. Serve hot.

German Potato Salad I

Ingredients:

5 medium potatoes
4 hard boiled eggs, slice eggs
4 slices bacon
1 small onion, diced
1 tablespoon all-purpose flour
1 1/2 teaspoon salt
1/3 cup sugar
1/3 cup vinegar
1/3 cup potato water

Preparation

1. Peel potatoes and slice in 1/4" thick slices. Cook in boiling water until done, but not soft. Drain, reserving 1/3 cup of the water.

2. Slice eggs and dice onion. Set aside.

3. Cut bacon into small pieces. In a large pan, cook bacon until done. Remove bacon, leaving drippings in pan.

4. To the drippings, add the flour, stirring well. Add salt, vinegar, sugar and potato water. Stir well and cook until slightly thickened.

5. Add potatoes, eggs, onion and bacon to thickened sauce. Mix until potatoes are covered in sauce. Serve warm.

German Potato Salad II

Ingredients:

3 pounds potatoes, cut in 1 inch pieces
1/2 pound bacon
1 small onion, chopped
4 medium sweet pickles, chopped fine
3 hard boiled eggs, chopped
3/4 teaspoon salt
1 teaspoon black pepper
3 tablespoons vinegar (apple cider vinegar works best)

Preparation:

1. Peel potatoes and cut into 1" pieces. Cook in boiling water until done. Drain.

2. While potatoes are boiling, chop eggs, pickles and onions. Place in large bowl. Add salt, pepper and vinegar. Mix well.

3. Slice bacon into small pieces and cook until well done, or slightly crisp. Drain off most of the fat.

4. Add potatoes and bacon to mixture in large bowl. Mix gently to coat potatoes. Serve warm or cold.

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