German Potato Salad

Delicious warm or cold, German Potato Salad has a sweet and tangy dressing with no mayonnaise, so it is a perfect choice for hot weather.

Prep Time 15

Cook Time 20

Course Salad, Side Dish

Cuisine American, German

Servings Servings

Author Jan Nunes

Ingredients

1 ½ Pounds Small Golden Potatoes
4 Slices Bacon
2 Tablespoons Bacon Drippings
¼ Cup Green Onions White Portion, Finely Sliced
2 Tablespoons Flour
1 Tablespoon Granulated Sugar
½ Teaspoon Salt
⅓ Teaspoon Celery Seeds
¾ Cup Water
⅓ Cup White Vinegar
⅓ Cup Green Onions Green Tops, Finely Sliced

Instructions

Boil Potatoes. 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.
1 ½ Pounds Small Golden Potatoes
Drain, Cool, & Slice. 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.
Fry Bacon. While potatoes are simmering, fry the 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.
4 Slices Bacon
Slice Green Onions. Finely slice the green onions and separate the white portion of the onions from the green onion tops.
Make Dressing. Measure two tablespoons of bacon drippings and add to a clean medium-sized skillet. Heat drippings over medium-low heat. Add the white portion of chopped green onions and cook for 1 to 2 minutes, until onions are slightly transparent.
Whisk in the flour and cook for two more minutes until flour is absorbed by drippings. Add sugar, salt, and celery seeds and stir well.
2 Tablespoons Bacon Drippings, ¼ Cup Green Onions, 2 Tablespoons Flour, 1 Tablespoon Granulated Sugar, ½ Teaspoon Salt, ⅓ Teaspoon Celery Seeds
Whisk in Water. 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.
¾ Cup Water, ⅓ Cup White Vinegar
Dress the Potatoes. Pour dressing over potatoes. Gently fold together dressing and potatoes. Add crumbled bacon and chopped green onion tops.
⅓ Cup Green Onions
Serve and Enjoy. Transfer the warm potato salad to a serving bowl. Serve and Enjoy!

Notes

My Top Tips

♡ Use Small Potatoes. The best potatoes to use are small Yukon gold or gold potatoes. But you can also use small white or red potatoes.

♡ Don't Peel the Potatoes. There is no need to peel the potatoes for this recipe. Although some cooks do peel them, I think leaving the peel on saves time and gives the salad a beautiful rustic look.

♡ Make It in Advance. For optimal flavor, prepare this German Potato Salad a day in advance. After refrigeration, let the salad come to room temperature before serving. You won't be disappointed!

Make-Ahead, Storage, & Reheating Instructions

Refrigeration: Store the salad in an airtight container in the refrigerator for up to 4 days.

Freezing: Because this salad doesn't contain mayonnaise, you can pack it into airtight containers and freeze it for up to 3 months.

Reheating: You can gently warm this potato salad in a covered skillet with a small amount of water or gently heat it in a microwave.

Nutrition

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