The Best Ever~German Potato Salad

Tamera Neese


This recipe comes from my Dear Mom, who is Originally from Germany. She came to the US when she was 12 yrs old. She has perfected this recipe to a tee! Once you have tried her recipe you will be spoiled and you will critique any other from now on. I am 49 and I have "Never" had anyone make it better! All 3 of my kids and of course my sisters and I all have her make alot of extras so we can take it home. This recipe is as balanced as my Awesome Mom...:)

pinch tips: How to Knead Dough





30 Min


1 Hr 30 Min


5 lb
red or russet potatoes
2 pkg
12.oz bacon
1 1/2 c
3/4 c
2 1/4 c
1 c
chopped onion
1/2 c
flour or cornstarch
1 to 2 Tbsp
crock pot

Directions Step-By-Step

Peel all of the potatoes, cook until done, but not mushy. You want them to be a little firm, but not undercooked. Cool down so you can hold them to cut them into chunks like in roast. I cut the potatoes in long halves and then cut into the chunks.
Put the vinegar, sugar and 1st Water ingredients in a medium saucepan. Bring to a rolling boil. Stir frequently. Turn off the heat. In a separate measuring cup or a tall cup, mix the 1/2c Flour "or" Cornstarch with the 1 tbsp water to start out with and add little amounts of water to the mixture to make it a gravy type of consistency. You don't want this too runny. Then once mixed add it to the saucepan with the other ingredients. Stir well.
Cut up or snip with scissors the Bacon into 1/2 inch pieces and fry until crispy. Save the grease. Chop up the onion.
Put Potatoes, onion, and Bacon into Large Mixing Bowl (It's Easier to mix together) pour sauce over everything in bowl. With the bacon grease add 4 to 6 tbsp, salt and pepper to taste and again stir. Transfer the mixture into the Crock Pot and put it on high for the 1st hour or you see it bubbling and then turn on low. It needs to all soak in the potatoes. I give it at least 1 1/2 to 2 hrs. Then Serve and enjoy! It really taste great the next day reheated!

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