This dish was handed down by my great grandmother. I still make it for family and friends. At potlucks, I always get asked for the recipe. My family insists I make it for all holiday dinners but much to their chagrin I draw the line at Thanksgiving. Maybe as a surprise this year I will sneak it in. Hope you enjoy this as much as we do. It will leave your palate asking for more.
Blue Ribbon Recipe
Melanie's potato salad is a cross between a traditional American recipe and a German potato salad. It's the best of both worlds! We love the flavor from the red onions and celery. The dressing is slightly sweet and tangy at the same there. Crisp bacon adds savoriness and flavor to the potato salad. This will be a very popular side dish at your next cookout.
or 12 small red skin potatoes, peeled (about a 3 lb bag)
red onion, chopped
capful white vinegar
mayonnaise (add more if too dry)
salt (add more to taste)
pepper (add more to taste)
bacon (fried crisp/cut up)
How To Make
Test Kitchen Tips
For us, we needed to add about 1/2 cup extra mayonnaise for the sauce to be creamy. Follow the instructions and adjust as needed.
Peel and cut potatoes into bite-size pieces. Boil until tender but not mushy (about 15 minutes depending on the size of chunks you cut).
Drain potatoes and place in a mixing bowl. Mix in diced red onion and celery.
Add mayo, vinegar, sugar, salt, and pepper. Mix well.
Taste test to adjust spices. Add more mayo if it's too dry.
Stir in crumbled bacon.
Put into a nice serving dish and sprinkle with paprika.
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