The grandmother of a close friend showed me how to make this potato salad many years ago. I never had a written recipe, until now. It was just one of those things you made by tasting as you went. Adjusting everything for the amount of salad you needed. But I felt it necessary to finally measure as I made it the other day, just so that I could share it on this blog.
This salad is perfect with sausage, hot dogs (that’s a dinner frank in the picture),burgers or almost any kind of grilled meat. Try a big bowl at a cookout and you’ll be asked to make it again and again. It is also really good with ham and I have had it on Easter many times. On Memorial Day I usually have it with a good steak. German Potato Salad can be placed in a casserole dish and heated in a low oven if you want to make it ahead of time. I often serve it just warm, which is nice if you need to transport it somewhere. It is also good cold.
Make sure you have plenty of sauce, the potatoes will soak it up, as time goes by. In other words, don’t overload it with potatoes. The leftovers are great! I like to use red potatoes and leave the skins on. Any new potato will be really good but only in a pinch do I use russet potatoes, because they can break up and soak up all the dressing.
If applewood smoked bacon is available where you shop, use it for this salad. It will give you the best bacon flavor. If you’ve been following this blog, you probably know by now, it’s all about cooking with the best ingredients for the best flavor.
If you like to pin on Pinterest, try these pictures.
- 2 lbs. red potatoes and 1 tsp salt
- 6 slices bacon
- ¾ cup chopped red onions
- 2 tablespoons all-purpose flour
- ¼ cup sugar
- 1 teaspoons salt
- ½ teaspoon celery seed
- ⅛ teaspoon ground black pepper
- ¾ cup water
- ⅓ cup distilled white vinegar
- In a large pot, place potatoes and cover with water. Add about a teaspoon of salt and bring to a boil. Cook until just tender. Drain, cool and cut into 1 inch chunks.
- Using a large deep skillet, cook bacon until crisp and evenly browned. Remove from pan and when cool, crumble. In the bacon drippings, saute onions until they are lightly browned. Sprinkle the flour over the onions and stir just a little to combine with the onions. Add the sugar, salt, celery seed, black pepper. Stir gently, then slowly add the water and vinegar. Stir constantly and bring back to a boil. Boil for one minute, stirring constantly.
- Slowly add the bacon and potatoes to the sauce and continue cooking until the potatoes are heated through. Stir gently so potatoes don't break up. Taste. Adjust seasonings if needed.