Babcia's German Potatoe Salad Recipe

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Babcia's German Potatoe Salad

Mildred Farnsworth


Every go to a German restaurant and have their warm German potato salad. This recipe has been in my family for many generations. It is always a hit whenever I make it.It is best served warm or at room temp,but can be eaten cold.

★★★★★ 1 vote
15 to 20
1 Hr 40 Min
Stove Top


5 lb
all purpose potatoes
4 stalk(s)
celery chopped fine
1 medium
sweet onion chopped
1 small
green bell pepper chopped
2 medium
carrots shredded
1/2 lb
bacon, cooked crisp,and crumbled
1 tsp
1 tsp
2 Tbsp
celery seed
5 large
egg yolks
1 c
1 c
1 c
2 Tbsp
4 Tbsp
bacon grease


1Boil potatoes in skins till tender,drain and cool till they can be held in hand.Peel and cut into chunks.
2While potatoes are cooking,fry bacon and set aside to drain on paper towels.Clean and chop veggies and place in a large glass bowl,add potatoes,celery seed,salt,and pepper and crumbled bacon.Toss together.
3Sauce in a med. sauce pan. Stir sugar and corn starch together. Beat in egg yolks.
In a separate bowl stir together vinegar,grease and water,slowly stir into egg mixture. Cook med/low heat stirring til thickened,it will thicken more as it cools.
4Add warm dressing to potato mix. Only add enough dressing to moisten the salad.You may not need it all depending on the type of potatoes used.Store any remaining dressing in the fridge is good on spinach salad.

About this Recipe

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