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!

Ingredients

4	Medium	Potatoes	(1¼ lbs) boiled, peeled and cut
4	Slices	Bacon	Fried and dried on paper, then crumbled
½	Cup	Onion	Finely diced
½	tsp	Celery seed	Or celery salt, or 1-2 sticks of fresh or freeze dried celery
2	Tbsps	Fat	Reserved bacon drippings, or oil
1	Tbsp	Flour
1-2	Tbsp	Sugar	More or less, to taste
½	Cup	Water
¼	Cup	Vinegar	White or apple cider vinegar
¼	tsp	Salt	More or less, to taste
¼	tsp	Pepper	More or less, to taste
1	Tbsp	Dill	More or less, to taste

Preparation

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.

Notes

• 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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