Y’all, I’m not kidding with the title up there. If you love German Potato Salad as much as I do, the first bite of this will bring tears of joy to your eyes. I found the recipe in one of my grandmama’s old cookbooks that I inherited after she started taking her suppers at the big kids table with Jesus and tweaked a little bit to come up with German Potato salad heaven. And even the naysayers were impressed! My husband hates German potato salad but guess what he had for supper the night I made this? Yup. German Potato Salad. He took one bite and told me there wasn’t any sense in bothering to make anything else because he was just gonna eat this.
The secret is all in the dressing. It’s absolutely infused with flavor because the base is bacon. Did you know that bacon drippings are the most flavorful grease there is? Seriously. Well, you take those bacon drippings and then you sauté some onions in it, then you add a little bit of this and that, flour to thicken it, some vinegar to splash it up a bit, and you basically end up with a bacon gravy, but we’re calling it dressing in this post.
But there is another secret, too, and that is the timing of when to pour the bacon gravy over it. See, when your potatoes are warm, they are absorbent. If you wait until they cool to pour your dressing over, they have formed a starchy film over them and they won’t soak it up, so it will just coat the outside. If you pour it while they are still warm, though, they’ll actually absorb part of the dressing and become infused with the flavor.
I knew you wanted to know all of that, right? Right.
Okay, so lets make us some German Potato Salad. Get a hanky ready, it’s that good.
You’re gonna need some red potatoes, bacon, sugar, flour, onion, salt, pepper, and apple cider vinegar.
I’ve been going through Bragg’s vinegar like it’s water around my house and it has made a huge difference in cutting out cravings for snacks in between meals. Check out my VinTea recipe here for a delicious way to add vinegar to your day by clicking here.
You see all of that flour there? that is what thickens your dressing and basically makes it into a bacon gravy that your warm little potatoes just drink up!
Boil yer taters with their coats still on
Just wash your potatoes and then put them all in a pot, covered with water, and bring them to a boil over medium high heat. You’re going to want to boil these until they are fork tender. I boil mine for about twenty minutes or so.
Did you catch the whole “wash your potatoes” thing in there? Why would you need to wash relatively clean potatoes if you are just going to essentially sterilize them in boiling water for nearly half an hour? This would have been important if we had just dug these puppies up, sure, but the ones you buy in the grocers or at the farmers market have already had the dirt knocked off of them. Honestly, in most recipes like this, you won’t find me washing potatoes. I just throw them in the pot. This is one of those instructions I added because some people need to see it. I get that. I’m okay with that. Keep on washin’ them taters and rock on!
Fry you up some bacon…
That is one of my favorite instructions to read or write in a recipe. Most folks have a specific brand or type of bacon that they prefer. My favorite is Wright’s bacon. You can get it at WalMart and Kroger’s where I live. My second favorite, is bacon I can afford, which is what is pictured in this photograph :). Actually, Wal Mart brand bacon is pretty good. I would have gotten Wright’s but they were out of the big packages of it and buying that tiny package with like ten strips of bacon just feels like spitting into the wind.
After you get this bacon cooked, remove it to a paper towel lined plate but don’t do anything with all of that lovely grease in your skillet.
Can I? NO, you can’t. Well, you can, legally, but please don’t….(read below)
No, no, no, no, no, no, no, you really can’t use turkey bacon in this dish. You need real bacon drippings for the dressing and faux bacon just won’t cut it. I’m not against faux bacon. I know it has wonderful uses and has been a great help to many a people. If there was a faux bacon parade and you were in it, I’d come wave at ya as your float passed by. I might even make me a poster board with your name on it in glitter to hold up, but I still wouldn’t recommend you make German potato salad with it.
After you remove your bacon, add your chopped onion to that skillet and cook it over medium heat, stirring often, until your little onion bits are all translucent and golden like this. Now close your eyes and spell “Translucent”.
Yeah. Hate that word.
Take this off the stove eye and set it aside for a minute. Drain your potatoes and then pour them into a large bowl to let them cool for just a few minutes so they can be handled without feeling like you’re holding hot coals.
Oh wow, look! It suddenly turned into dressing!
Okay, not really. Don’t blink because I’m about to explain how to get from that last picture to this one:
- Once your onions are lightly browned, remove skillet from heat.
- Stir in water, vinegar, sugar, and flour. Salt and pepper to taste (I start with 1 tsp salt, 1 tsp pepper).
- Return to heat and bring just to a boil (over medium heat) while stirring constantly.
- Once it comes to a boil, boil for one minute, while still stirring. “Gee, Christy, you just ain’t letting up on this stirring thing.” I know. Now hush and do it, I’m hungry.
- and BOOM! You have what is pictured above.
- Now I want you to act fast. Remove dressing from stove eye. Carefully slice your potatoes and place them in a bowl. They will break up a little bit and that is okay, just do the best you can to carefully slice them and make an attempt at keeping them intact and their skin on.
Crumble all your bacon and put on top of the potatoes.
You should probably eat a few bites just to keep your strength up.
Now, pour all of that warm thick dressing over them.
And listen, the dressing is thick because it was thickened with flour, not because it was made with bacon drippings. It is delicious because it was made with bacon drippings.
I just wanna clarify that for folks new to German Potato salad nirvana.
Stir carefully and well to coat all of your slices. This is the key and doing it while the potatoes are warm makes a world of difference in the flavor of your potato salad.
Last step: Serve warm
Eat the potato salad. Eat all the potato salad.
- 6-8 medium red potatoes
- 5-6 bacon slices
- 1 onion, chopped
- 3 tablespoons sugar
- 1 cup water
- ⅓ cup apple cider vinegar
- 5 tablespoons flour
- salt and pepper to taste
- Boil the potatoes whole, without peeling, until fork tender. Drain and allow to cool until you can handle them. Slice as thin as you can into a large bowl. Set aside.
- In large skillet, fry bacon until crisp. Remove to paper towel lined plate and reserve bacon grease in skillet. Crumble bacon on top of potatoes in bowl.
- Saute onions in bacon grease over medium heat until tender. Remove skillet from heat. Stir in water, vinegar, sugar, and flour. Salt and pepper to taste (I start with 1 tsp salt, 1 tsp pepper). Return to heat and bring just to a boil while stirring constantly. Boil for one minute, while still stirring. Remove from heat and pour over potatoes. Carefully stir until well coated. Serve warm.
“A coincidence is God choosing to remain anonymous.”
~Unknown. Submitted by Linda A. Click here to submit your favorite quotes!Yum