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. This really is The BEST German Potato Salad! I found the recipe in one of my grandmama’s old cookbooks that I inherited and tweaked a little bit to come up with this heavenly German Potato salad.
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.
Here’s another tip…
Pay attention to the timing of when to pour the bacon gravy over the potatoes. 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.
How to Make The Best German Potato Salad
Have a hanky handy, it’s really that good. 😉
Ingredients for this German Potato Salad recipe are:
- Red potatoes
- Bacon Note: We use Turkey Bacon now and it’s still just as delicious.
- Apple cider vinegar.
I’ve been going through Bragg’s apple cider 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.
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.
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. We really enjoy uncured Turkey Bacon.
Here’s a tip:
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. If you don’t have a lot of grease due to using turkey bacon, add a tablespoon or so of vegetable oil.
- 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.
- Take this off the stove eye (or burner for y’all up north) 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.
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 or burner. 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.
- 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.
- 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 turkey bacon slices
- 1 onion chopped
- 3 tablespoons sugar
- 1 cup water
- 1/3 cup apple cider vinegar
- 3-5 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 (add flour a a little at a time to your liking, you can always add a little more later). 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.
You may enjoy these other potato recipes:
“A coincidence is God choosing to remain anonymous.”
~Unknown. Submitted by Linda A. Click here to submit your favorite quotes!