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German Potato Salad

(14 Votes)
20 Min

Who says potato salad can't be made without mayonnaise? German Potato Salad has been made that way for years. Try our recipe for a true classic.

What You'll Need:
  • 4 pounds Idaho potatoes, peeled and sliced thin
  • 8 slices bacon
  • 1/4 cup vegetable oil
  • 1/2 cup finely chopped onion
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 tablespoons finely chopped fresh parsley
What To Do:
  1. Cook potatoes in a large pot of boiling water 10 to 15 minutes, or until fork tender. Drain, place in a large bowl, and set aside.

  2. In a large skillet, cook bacon over medium heat until browned and crisp, turning as needed. Remove from pan and set aside.

  3. Add oil and onion to bacon grease and cook 4 to 5 minutes or until onion is soft. Stir in vinegar, water, sugar and salt,; bring to a boil. Gently stir in potatoes and parsley.

  4. Crumble in half of bacon, stir and heat until warmed through. Remove to a serving dish, crumble remaining bacon over top, and serve warm.


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I love that potato salad,one out many I make!I add a little bit of olive oil at the end.

I use celery seed and parsley in my German potato salad gives it color and flavor!

The real deal

I was given arecipe from my German neighbors that I love and they put in caroway seeds and apple juice and little brown sugar. I also put in a grated apple and some of the bacon fat. It is great. If you don't want to use the juice you can use a little beer. Its really good.

Saxon Potato Salad :Cook,peel,slice Russet Potatoes,fry small Bacon Pieces,boil Egg,slice,cube one Pickle and one Apple ! Add Mayonnaise,Vinegar,Oil,Salt and Pepper to Taste,Capers optional,don't forget to add the Bacon Grease for extra Flavor,Amounts of Ingredients vary according to Taste,mix well,set aside for a few Hours to let Taste soak in,eat at Room Temperature with a nice fried "Knackwurst". Bon Appetite,Bernie

This is pretty much the same recipe from my husband's German family. I use red potatoes which I boil with the skins on, cool, peel and slice. I like to add warm to the dressing so the potatoes will absorb all that good bacon flavor. No one has said they added hard cooked eggs, perhaps this was added according to the family's preference or it depended on the region the family came from. I do add hard cooked eggs. I belong to a German based Lutheran church and on various occasions will take this potato salad to Church Suppers and always get rave reviews.LOL

Just made this again.I have several recipes for this salad.I used this one,tweeked it a bit,my husband loved it.Even took some to work in his lunch.

I am from Germany and my parents never put sugar in the german potato salad , plus my mother always put 1/3 cp. of chicken broth over the potatoes after slicing them into a bowl

My Bavarian aunt made hers very similarly. No sugar and broth. It wasn't always chicken broth, though. She used whatever broth was available from the rest of the meal she was preparing.

For really good German Potato Salad you have to start with red potatoes, boiled, cooled thoroughly, pealed then sliced. Also we omit the salt because bacon has plenty and remove the onions and celery before you add the vinegar, sugar etc. My husband likes it when I add just a dash of garlic powder. (Use fresh just opened vinegar, not one that's been you cub board for as long as you can remember. Use that once for cleaning your kitchen floors and the coffee pot.) BTW, I'm 2nd generation German American and I'm going by what my grandmother brought over with her from Frankfurt on the Mein. I have requests to bring this to every gathering.

What? No bacon fat?

I agree. That is the secret to good, authentic German Potato salad.

we never measured because my mom never did so like girls they learned from them so this is the first time I can give friends the recipe without guessing This really a good recipe

have arched evey cookbook I could get my hands on looking for MY grandma's German Potato Salad...this is the FIRST time I have found it in print. We use more onion so this may need a little tweaking but that is OK with was one of those recipes you just had to learn by trial and error. After 60 years of marriage my Mom still has my Dad "taste test" it to get it just right. THANK YOU SO MUCH!!!!

I have made this salad for years, as I ate it for at least once a week made by my american born German grandmother. she was the youngest of 5 girls, the 1st girl born on board the ship within the 12 mile limit. I drizzle oil on warm sliced potatoes, add parsly, finely chopped onion and than vinegar and sugar. Love it


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