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Top down view of a white oval dish with potato chunks, bacon pieces, and chopped parsley.

German Potato Salad

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 3 pounds red potatoes
  • 4 to 6 slices bacon
  • ¾ cup chopped white or yellow onion
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • ½ teaspoon celery seed
  • ⅛ teaspoon black pepper
  • ¾ cup water
  • ⅓ cup white or apple cider vinegar
  • Chopped fresh parsley for garnish, optional

Instructions 

  • In a large pot, add 2-3 inches of water and a teaspoon of salt. Wash the potatoes and add them to the pot (the water doesn't need to cover the potatoes).
  • Bring to a boil over medium high heat, cover the pot and cook for 15 to 20 minutes until the potatoes are tender. Drain the potatoes and set aside to cool.
  • While the potatoes are cooling, in a large skillet, fry the bacon until crisp. Remove the bacon to a paper towel-lined plate and drain a bit of the grease from the skillet, leaving just a tablespoon or two in the skillet.
  • Heat the skillet over medium heat and add the onion to the reserved bacon grease, cooking until translucent and slightly golden.
  • Stir in the flour, sugar, salt, celery seed and black pepper. Cook over low heat, stirring constantly, for 1-2 minutes.
  • Combine the vinegar and water in a liquid measuring cup and slowly add it to the skillet, whisking constantly so the mixture doesn't get lumpy. Bring the mixture to a simmer, whisking or stirring constantly, and cook for 4-5 minutes until thick and creamy.
  • Slice or cube the potatoes and add them to a large bowl. Pour the hot dressing over the top and gently stir to combine.
  • Crumble the bacon over the top and give it another light stir. Top with fresh, chopped parsley, if desired. Serve warm or at room temperature.