German Potato Salad

Deb Justus


This Potato Salad was a staple at all our family reunions and get togethers. It is my Mom's recipe and everybody always requested that she make this. A couple of years before she died I had her give me the recipe because, of course, it was in her head and not on paper! This is my best "stab" at it. I think she would be happy with my attempt. My Mom's gone now, but her legacy lives on through these old family favorites. I miss you Mom!

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★★★★★ 1 vote
2 Hr


5 lb
yukon gold potatos
1 lb
7 Tbsp
bacon drippings
6 Tbsp
3 c
1 c
white vinegar
1 c
2 tsp
1 medium


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1Wash potatoes. Place in large pot cover with water. Bring to a boil, reduce to a simmer and simmer for approximately 20 minutes. Do no over cook. Cool and peel. Slice into chucks.

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2Brown bacon until crisp.

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3Drain bacon on paper towel. Reserve the bacon fat.

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4Sauté chopped onion in one tablespoon of bacon fat until caramelized.

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5Add remaining bacon fat to frying pan, add flour and stir at a low heat until lightly browned. Add water slowly, and stir until smooth. Add vinegar, sugar, salt and pepper and stir until sugar is dissolved. Remove 1 - 2 cups of the sauce and reserve until later. Add sautéed onions, potatoes, and bacon.

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6Keep warm in an oven on a low temperature until ready to serve. DO NOT OVERMIX or the potatoes will get mushy. If you find that the potatoes have absorbed most of the liquid, add some of the reserved sauce. I like this to be a little "liquidy". If you like this a little more tart, add some vinegar to taste. The same goes if you want it a little sweeter...add more sugar.

7From my Mother's kitchen to yours...I hope you enjoy this Oktoberfest favorite.

About this Recipe

Course/Dish: Potatoes
Hashtags: #sweet, #and, #tangy