German Potato Salad Recipe
Warm, homemade German Potato Salad is a comforting side dish that you will love. It is a sweet and sour potato salad made with apple cider vinegar and brown sugar, combined with bacon bits to take the flavor to the next level.
Servings 6 servings
Calories 250kcal
Ingredients
- 2 1/4 lbs. Red or gold variety potatoes peeled or unpeeled
- 6 slices Thick cut bacon
- 1 medium Yellow onion, chopped
- 2 tbsp. AP flour
- 2 tbsp. Light brown sugar
- 1 1/2 tsp. Kosher salt
- 1/2 tsp. Celery seeds
- 1/4 tsp. Black pepper
- 3/4 cup Water
- 1/3 cup Apple cider vinegar
- 1 tsp Granulated sugar
- 2 tbsp Bacon grease, like BaconUp
Instructions
- Fry the bacon strips in a large skillet over medium heat until crisp. Remove them from the skillet to a cutting board. Once cooled, chop into small pieces. Leave the rendered bacon fat in the skillet.
- Cut the potatoes into bite-sized pieces and boil them in a large pot until fork-tender. Drain them with a sieve, then place them back in the pot and cover to keep warm.
- Using the same skillet as the bacon, add 2 additional tablespoons of bacon fat, and add the chopped onion and fry on medium-low heat until softened, 4 or 5 minutes.
- Next, stir in the flour, both brown and white sugar, celery seeds, salt, and pepper, and cook until the sugars are dissolved.
- Add the water and vinegar to the skillet, raise the stove temperature, and bring to a boil. Cook until the sauce has thickened, then remove from the heat.
- Place the potatoes and bacon bits into a large bowl and add the sauce. Stir until all the potatoes are evenly coated. Serve the potaato salad warm.
Notes
- The potatoes can be peeled or unpeeled. It is your preference.
- Store leftovers covered in your refrigerator for up to 5 days.
- Leftovers can also be frozen in an air-tight container for up to 3 months.
- Garnish with chopped parsley if desired.
Nutrition
Calories: 250kcal