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Side Dishes


German Potato Salad


  • 4 medium potatoes (about 1¼ pounds)
  • 4 slices bacon
  • ½ cup chopped onion
  • 1 Tablespoon all-purpose flour
  • 1 Tablespoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon celery seed
  • ¼ teaspoon freshly ground black pepper
  • ½ cup water
  • ¼ cup vinegar
  • 2 Tablespoons snipped fresh parsley

In a covered saucepan cook potatoes in boiling salted water 20 to 25 minutes or until just tender. Cool slightly. Peel and cut into large dice. Set aside while preparing dressing.

In a large skillet cook bacon until crisp. Drain and crumble, reserving 2 tablespoons drippings. Set aside bacon. Add onion to reserved drippings and cook until tender. Stir in flour, sugar, salt, celery seed, and pepper. Stir in water and vinegar. Cook and stir until thickened and bubbly. Stir in potatoes and bacon. Cook for 2 to 3 minutes more until heated through, stirring gently.

Transfer to a serving bowl and garnish with parsley.

Makes 4 servings.