Hot German Potato Salad Recipe

Potato salad
Cultura/Brett Stevens/Riser/Getty Images
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
274 Calories
6g Fat
46g Carbs
8g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 274
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 8mg 3%
Sodium 538mg 23%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 17%
Protein 8g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for a different take on a traditional potato salad, you have come to the right place. This is a flavorful hot German potato salad is made with bacon, potatoes, and a tangy vinegar dressing. It has a distinctive flavor from all the seasonings -- and of course that tasty bacon!

There are three main types of potatoes you can use:

  • Waxy: These potatoes have a thin skin and the least amount of starch, so they hold up well to boiling -- and thus are the best for a potato salad. You can also peel the skin for this potato salad, or leave it on. These types of potatoes are sold under the names red, new or fingerling potatoes.red, new or fingerling potatoes.
  • All-Purpose: These varieties -- white and Yukon gold -- tend to have more starch than waxy potatoes. They work well in potato salads, too. 
  • Starchy: While the Russet potato is a great option for baking, it's not so much when you're making potato salad. These have a thick skin and the amount of starch means they'll fall apart during boiling.  

Ingredients

  • 5 slices bacon, diced and cooked until crisp
  • 2 tablespoons bacon drippings
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon prepared mustard
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 4 cups sliced cooked potatoes

Steps to Make It

  1. Boil already-sliced potatoes until they are cooked through. Set aside.

  2. Cook the bacon. Just make sure that you keep the drippings. Set it aside to cool.

  3. Heat bacon drippings in a saute pan. Blend in flour, sugar, salt, and mustard.

  4. Gradually add vinegar and water, stirring constantly until smooth.

  5. Continue cooking over low heat, stirring until thickened.

  6. Add potato and heat through, gently stirring to mix.

  7. When potatoes are warmed through, sprinkle them with the reserved bacon and serve warm.

How to Buy and Store Potatoes

These tips can help you get the most out of your potatoes:

  • Choose potatoes that have not sprouted or do not look wrinkly. They may vary in size, which is fine because you'll chop them up for potato salad into similar-sized chunks for even cooking.

  • When you get the potatoes home, make sure they are dry and store them in a brown paper bag. Place the bag in a cool, dark place. The potatoes can last for a few weeks there.