Jodys German Potato Salad Recipe

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jodys German potato salad

Claudette Johnson Kircher


Servings vary according to amount of potatoes are prepared. I usually count a potato per person and then add two extra for the pot!

pinch tips: How to Peel Potatoes





25 Min


20 Min


Stove Top


2-2 1/2 lb
red skin poatooes,washed and unpeeled
1/4 c
1/4-1/2 c
1/4 c
fresh parsley,chopped roughly
1/2 lb
bacon.cooked and crumbled, save fat after cooking
1/2 c
each of cider vinegar.vegetable oil and sugar
kosher salt and pepper to taste

Directions Step-By-Step

Fry bacon...set aside to drain. Boil potatoes until tender..but not mushy.This is a hot salad. You just want them tender. In the same pan from the bacon,saute the onion until tender but not too brown just translucent about 1-2 mins.Add the celery. Continue for about 1-2 more soften slightly yet be a bit crisp.
Combine the oil vinegar and sugar in a jar. Season with salt and pepper to taste.....a tsp of mustard or less can be added if you like. It will keep the dressing from separating longer and add more flavor.Dijon is great
Pour about 1/3 of dressing into onion celery pan and heat to gentle simmer
Cut up warm potatoes and place in a glass bowl.pour warm dressing over...season a bit more with salt and pepper. Toss bacon and fresh parsley gently with all!! Add more dressing as needed or if .....there are leftovers...or you just like a wetter salad.
tip!!! If you want to make ahead...hold back on the bacon and parsley until you are ready to serve...:)
Reheats well in the microwave partially covered...and at short intervals of a minute at a time..checking and gently stirring in between

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: German