Cooking,  Freeze Drying,  Printables,  Sandy

How to make… Mom’s German potato salad

I grew up with two types of potato salad: American (with a cream dressing) and German (with a vinegar dressing). I really like them both, but I think this German potato salad is my favourite. Mom didn’t make it very often; it was a special treat and having her recipe is precious to me.

Now, I’m giving it to you. I hope you enjoy it!


4MediumPotatoes(1¼ lbs) boiled, peeled and cut
4SlicesBaconFried and dried on paper, then crumbled
½CupOnionFinely diced
½tspCelery seedOr celery salt, or 1-2 sticks of fresh or freeze dried celery
2TbspsFatReserved bacon drippings, or oil
1-2TbspSugarMore or less, to taste
¼CupVinegarWhite or apple cider vinegar
¼tspSaltMore or less, to taste
¼tspPepperMore or less, to taste
1TbspDillMore or less, to taste


  1. Boil, cool, peel and chop the potatoes.
  2. In a large skillet, fry off the bacon, then use the strained and reserved bacon drippings to sauté the onions and celery.
  3. Using a wire whisk, add the flour and sugar, followed by the water and vinegar.
  4. Cook until thick and bubbly, stirring constantly until the mixture has gone from opaque to clear’ish.  Add the dill, if using.
  5. Pour over potatoes, add the crumbled bacon, season to taste, then stir gently and warm through.


  • We usually eat it warmed up in a crock pot at parties and church potlucks. People should further season to taste.
  • Can be served cold/room temperature. Leftovers can be microwaved for a minute to heat back up.
  • For a party, use 20 average potatoes and then double all ingredients, except the flour. 
  • Be sure to taste some of the dressing and adjust as necessary before pouring over potatoes.

Watch us make it

Check out my YouTube video by clicking the image below to see how I make Mom’s German potato salad. And don’t forget to like, and subscribe to our channel while you’re there.

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What about you?

Do you have a favourite potato salad recipe? Do you prefer a creamy or vinegar-based dressing? I’d love to hear your thoughts and any recipe amendments that you use. Feel free to comment on the video or share your thoughts using the form below.

You can download our recipe card and print it for your recipe box:

Shop the ingredients

A gratuitous photo of a package of Oscar Mayer maple bacon. There is no link, purchase bacon at your local supermarket.
Rendering the fat from streaky bacon is where the flavour for this recipe begins. And, although you can use more, you only need four rashers, so you’ll have plenty leftover for your morning bacon and eggs too.