German Potato Salad

Marsha Gardner


This recipe is from my paternal great-grandmother who was born in Germany and moved to the United States as a young bride. Her name was Augusta Eichorn.


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6 slice
bacon, cooked and crumbled
10-12 large
potatoes cooked in their jackets
1 medium
onion, diced
stalks of celery, diced
1/2 c
heaping teaspoons cornstarch
1/2 c
cider vinegar
1 tsp
kosher salt
1/4 c
fresh parsley, chopped
1 3/4 c

How to Make German Potato Salad


  • 1Cook potatoes until tender; peel and slice into a large bowl.
  • 2Fry bacon until crisp. Remove bacon and crumble.
  • 3Add onions and celery to bacon grease and saute for a minutes until softened.
  • 4Add cornstarch and mix well. Add sugar, vinegar and seasonings, bacon and water.
  • 5Bring to a boil and stir until thick.
  • 6Pour over potatoes. Let stand a few minutes to soak up sauce. Potato salad should be served warm.
  • 7My mom's family was English and they don't eat food as sweet, so she would cut the sugar to about 1/8 cup. the region of Germany that my great grandmother was from believed if you used a cup of vinegar you used a cup of sugar. I guess I take after the German side of my family, I like sugar and vinegar in equal amounts. Seems to balance better to me.
  • 8When taking this to potlucks, etc. I put into a crock pot and keep it on warm otherwise the bacon fat in the dressing firms up and makes the salad a bit unpleasant.

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About German Potato Salad

Course/Dish: Potato Salads

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