I love German Potato Salad. It is a family favorite and reminds me of growing up and going to my Great Grandmother’s. I would often go to her house and I could smell the aroma of vinegar lingering in the kitchen; a staple in this classic potato dish.
Not long ago I was speaking with my Aunt and was asking her if we had the family recipe for German Potato Salad. I was eager to make a warm batch of this tasty salad so I was thrilled when I was assigned The World in my Kitchen for this month’s Secret Recipe Club and found a recipe for it on her site.
The World in my Kitchen is a beautiful site written by Mindy a wife and mom to two children. She began writing her blog while living in France and continued writing it when she returned to the United States. She has a variety of fabulous recipes, many that were inspired from her travels in her recipe box that I look forward to making. I had to choose her German Potato Salad to highlight since this is a dish that is near and dear to my heart.
Her recipe for German Potato Salad is amazing and is just what I was looking for. This is the perfect side dish to serve warm alongside bratwurst or to take along to a summer picnic.
It is wonderful how food whether it is the taste or the smell can remind of certain times and places. That is the beauty of food and why some of the fondest memories are when with family and friends enjoying good food, a glass of wine and great conversation.
2 pounds medium unpeeled red skinned potatoes halved and then cut into quarters
6 strips of bacon
1 cup onion, finely chopped
2 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
3/4 cup water
1/3 cup white distilled vinegar
Add potatoes to a large pot of salted water and bring to a boil. Cook until potatoes are tender, about 20-25 minutes. Drain water and set potatoes aside in large bowl.
Cook bacon in a large skillet until cooked and crisp. Remove bacon and set aside. Once bacon has cooled, crumble on top of potatoes. Drain grease saving bacon drippings. Add onion to same skillet over medium heat and cook until slightly tender, about 4-5 minutes.
While onions are cooking, in a small bowl combine flour, sugar salt and pepper. Add flour mixture on top of onions and pour in water and vinegar. Stir onion mixture until combined and cook until mixture thickens 2-3 minutes.
Pour mixture on top of potatoes and toss until combined. Season with additional salt and pepper if necessary.
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Hi there, I'm Jennifer! Thanks so much for stopping by. I'm a busy mommy of twins and head chef of Casa de Dempsey. I love to cook using fresh ingredients with common items on hand for fresh and easy family friendly meals. Learn More