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German Potato Salad Recipe

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This recipe for German Potato Salad is from Mueller Family Favorite Foods , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds red potaotes
1/2 onion cut larger than diced
8 slices of bacon
Celery salt, salt and pepper to taste

SAUCE:
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup granulated sugar
some flour
Directions:
Directions:
Cook the potatoes in boiling water until done. Insert a fork into potaotes to see if they are soft and fully cooked.
The original recipe (from Aunt Louise Krack) calls to cook potatoes, cool enough to handle, peel and then cut into thick slices. Barbara Krack does not always peel or not completely peel the potatoes.

In a medium size bowl, layer the bowl with potatoes, onion, bacon, celery salt, salt and pepper and repeat one or two times.

Make the sauce:

To bacon grease add sugar and mix. This step gives the sauce the milky look you want. Then add flour to thicken. Add enough to make a paste. Immediately take the pan off the burner and add some of the cider vinegar/water liquid (always equal parts water and vinegar). This keeps the paste from getting too hard. Return the pan to the burner and continue adding liquid as it thickens until it is all used and you have the thickness you want. You can always add vinegar or sugar to change the flavor at the end.

Once you are happy with the taste of the sauce, pour over potato mixture, stir and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
less than 2 hours
Personal Notes:
Personal Notes:
I am always amazed at how easy some dishes are to make and what great taste you have in a dish that can be prepared so quickly. ENJOY this salad often! So glad we were able to enjoy this with Bob's cousins Carl & Barbara and Brandt & Sandy while on vacation in Wisconsin.
Those Germans have some really tasty foods!
Thank you Barbara Krack for keeping the "great family food tradition" alive.

 

 

 

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