Grandma'S German Potato Salad
Grandma's German Potato Salad features tender boiled potatoes, crispy bacon, and a tangy vinegar dressing, offering hearty comfort and bold flavors perfect for family gatherings.
Ingredients
Instructions
- Boil potatoes in their jackets until tender.
- Peel and slice the potatoes.
- Cook bacon until crisp and break into pieces.
- Remove bacon from the pan and set aside.
- In the bacon fat, cook a large onion until translucent.
- Add flour, salt, pepper, sugar, vinegar, celery seed, and 1 cup of water to the onion.
- Heat the mixture to the boiling point, stirring constantly until thickened.
- Pour the hot dressing over the sliced potatoes and bacon.
- Let the salad stand for 1 hour before serving warm.
Tips & Substitutions
For the best flavor, use Yukon Gold potatoes as they hold their shape well. If you're short on time, consider using pre-cooked bacon or even turkey bacon for a lighter option. To enhance the dressing, add a tablespoon of Dijon mustard for a subtle kick. This German potato salad can also be made with a mix of vinegar types, like apple cider and white vinegar for added complexity.
Serving Suggestions
Serve this German potato salad warm, as it enhances the flavors of the dressing. It pairs beautifully with grilled meats, especially sausages or pork recipes. For a complete meal, consider serving it alongside German Style Stuffed Tomatoes or a fresh green salad for balance.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salad in a saucepan over low heat, adding a splash of water or vinegar to help revive the dressing and prevent it from drying out. Avoid microwaving to maintain the potato texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S German Potato Salad contains roughly 839 calories, with 15g protein, 110g carbohydrates, and 38g fat. It is an excellent source of potassium (62% of the Daily Value), vitamin C (48% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1383mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare the dressing and potatoes a day in advance. Simply reheat the dressing and combine it with the potatoes just before serving to ensure they stay perfectly tender and flavorful.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the bacon with smoked tempeh or omit it entirely for a vegetarian version. Use olive oil instead of bacon fat to sauté the onions, and consider adding a touch of liquid smoke to mimic the bacon flavor.
What kind of potatoes are best for this salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal as they maintain their shape and texture after cooking. Avoid starchy potatoes like Russets, as they can become mushy and fall apart in the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).