Delicious warm or cold, German Potato Salad is an all-time favorite for potlucks, picnics, and barbeques. The slightly sweet but tangy dressing contains no mayonnaise, so it is a perfect choice for hot weather.
I love summer. But sometimes the weather is so hot, my meal planning becomes routine and ordinary. So I think… “let’s eat alfresco!”…but mayo is a big hard no. So, salads that are typically “summer” salads like macaroni and potato are not even in my consideration.
But then there is German Potato Salad. Loaded with onion and bacon, it is a hot weather favorite of mine because there is no mayonnaise to worry about. Made mostly with pantry items and produce staples means I don’t have to go to the market just to make this dish.
It is also so very easy to make!
I actually like to boil the potatoes and cook the bacon at the same time. It saves a little time and I like my attention on the stove, so the potatoes don’t get over cooked. I only cook the potatoes until they are barely tender. I have found using a fork to test the doneness of potatoes damages them too much. So, a toothpick is my favorite way to test if they are done.
While, the bacon is draining on paper towels and the potatoes are cooling I get out my cutting board and chop the green onions.
Next, it is the potatoes turn to be sliced. When slicing and cutting cooked potatoes, I find the starch can build up on the knife making it harder to get beautiful clean slices. So, I keep a damp paper towel on my cutting board and wipe the knife periodically to keep it clean.
Now it is time to crumble or chop the bacon and make the dressing. Instead of using salad oil, this recipe uses the bacon drippings from the bacon that is cooked. There is all that lovely extra flavor from the bacon fat and there is an economy to using everything, which I like! I pour the drippings into a ramekin. The solids will sink to the bottom and I can easily dip my measuring spoon in or gently pour the clearer drippings into my skillet.
The bacon fat is heated and the white portion of the green onions are added. Even if you can’t exactly remember the recipe, just remember, this dressing is a roux based light weight sauce. Two parts fat to two parts flour and a bit more than a cup of water with vinegar. A little sugar for yin yang and salt and celery seed for extra flavor… oh… and the crumbled bacon. Oh my!
The dressing comes together very quickly and only needs to simmer 2 to 3 minutes. It all gets poured over the sliced potatoes in a large bowl and the chopped tops of the green onions are added.
That’s it. Easy right? Ahhh… but, don’t be fooled. This dish is seriously loaded with flavor!
You might be tempted to throw out the bacon drippings and use a vegetable oil. All I can say is… don’t. The flavor boost from using the drippings is pure magic!
German Potato Salad
- 1 ½ Pounds Small Golden Potatoes
- 4 Slices Bacon
- 1/4 Cup Green Onions, White Portion, Finely Sliced
- 1/3 Cup Green Onions, Green Tops, Finely Sliced
- 2 Tablespoons Bacon Drippings
- 2 Tablespoons Flour
- 1 Tablespoon Granulated Sugar
- ½ Teaspoon Salt
- 1/3 Teaspoon Celery Seeds
- 3/4 Cup Water
- 1/3 Cup White Vinegar
- Put potatoes in a medium saucepan. Cover with cold water and bring to a boil over medium high heat. Reduce heat to a gentle simmer and cook potatoes until just tender about 10 to 15 minutes.
- Drain potatoes and cover with cold water to cool them. When potatoes have cooled, cut them into ¼ inch slices and put them into a large bowl.
- While potatoes are simmering, cook bacon in a medium skillet until crisp. Transfer bacon to paper towels to drain and cool. Pour bacon drippings into a small heat resistant container. Chop or crumble bacon and set aside.
- Measure two tablespoons of bacon drippings and add to a clean medium sized skillet. Heat drippings over medium low heat. Add white portion of chopped green onions and cook for 1 to 2 minutes, until onions are slightly transparent.
- Add flour and cook two more minutes until flour is absorbed by drippings. Add sugar, salt and celery seeds and stir well.
- Whisk in water and vinegar and bring mixture to a boil, while stirring constantly. Cook 2 to 3 minutes until dressing is well combined and thickened.
- Pour dressing over potatoes. Gently fold together dressing and potatoes. Add crumbled bacon and chopped green onion tops.
- Transfer potato salad to a serving bowl. Serve and Enjoy!