This recipe for Old-Fashioned German Potato Salad has been in our family for well over 60 years and is one of those great recipes that your own great-grandmother probably used to make. Your house will have a deliciously, intoxicating aroma of cooked bacon, onions, vinegar, and spices as you whip up this yummy recipe.
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Great Recipe!
My mother shared this recipe for old-fashioned German potato salad with me years ago and it’s one of my father’s all-time favorite recipes. I believe that it is my paternal grandmother who first shared this recipe with my Mother. Furthermore, this is also one of those recipes that taste better if you make it a day ahead of time. This allows all of the ingredients to blend together well, therefore simply heat it up the next day right before serving.
The recipe starts with 5 pounds of potatoes. Peel the potatoes, (cut in half if they are large), and boil until they are barely tender. Cut the bacon into small pieces and fry until it’s fully cooked. Leave the bacon grease in the pan.
Bacon Mixture
When the bacon is done, sprinkle with 2 heaping tablespoons of flour and stir. *To make this recipe gluten-free simply substitute corn, or potato starch, in place of flour. Also, make sure to use gluten-free bacon. (I like nitrate-free bacon as well). Next, add 1 1/2 cups of sugar and 1 cup of hot water.
Apple Cider Vinegar
Now add 1 cup of apple cider vinegar. I personally like Bragg Organic Raw Apple Cider Vinegar because it is unfiltered, unheated, unpasteurized, and has 5% acidity. It is certified organic, certified kosher, and non-GMO certified. It is also naturally gluten-free, is rich in enzymes and potassium, and has amazing overall health benefits. I would say all of those qualities are pretty noteworthy, wouldn’t you?
Seasonings
Next, add a pinch of salt, pepper, and celery seeds. Cook for 5 minutes; gently stirring as it cooks. This mixture doesn’t look very pretty while it is cooking but it sure smells yummy!
Drain the potatoes and allow them to cool for 15 minutes. Slice the potatoes and place a layer in the bottom of a greased baking dish.Next, add a layer of sliced onions.
Layer Potatoes & Onions
Now drizzle 1/2 of the bacon mixture over top of the first layer of potatoes and onions.Repeat with a layer of potatoes and onions and top with the remaining bacon mixture.
Cool completely. Place a sheet of aluminum foil over the top and crimp down over the sides. Refrigerate for at least 8 hours. (We allow ours to set overnight so that all of the ingredients combine better). Finally, Bake at 350 degrees for approximately 45 minutes, or until the mixture is heated thoroughly.
I wish that you could actually smell this old-fashioned German potato salad just by looking at the picture because this dish is truly scrumptious! Everyone that tries it seems to love it and consequently asks for the recipe. They truly love the blend of flavors most of all.
If you want your salad to be a little more on the ‘dry’ side then bake uncovered. If you prefer your potato salad to be a little more ‘moist’ then bake with the aluminum foil covering on. Serve immediately. Enjoy!
Yield: 9" x 13" Baking Dish
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients
- 5 lbs potatoes, cleaned and peeled
- 1 lb bacon, diced and cooked (*gluten-free version: use gf bacon)
- 1 medium sliced onion
- 1 pinch celery seed
- 2 tbsp flour – (*gluten-free version: corn or potato starch)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cup granulated sugar
- 1 cup Braggs apple cider vinegar
- 1 cup hot water
Instructions
- Peel the potatoes, (cut in half if they are large), and boil until they are barely tender.
- While the potatoes are cooking, cut the bacon into small pieces and fry until it’s fully cooked. Leave the bacon grease in the pan.
- When the bacon is done, sprinkle in 2 heaping tablespoons of flour and stir. *To make this recipe gluten-free simply substitute corn, or potato starch, in place of flour. Also, make sure to use gluten-free bacon. (I like nitrate-free bacon as well).
- Add 1 1/2 cups sugar and 1 cup hot water.
- Add 1 cup apple cider vinegar.
- Add a pinch of salt, pepper, and celery seeds.
- Cook for 5 minutes; gently stirring as it cooks.
- When the potatoes are cooked, yet barely tender, drain off all of the water. Cool for 15 minutes. Slice the potatoes and place a layer in the bottom of a greased baking dish.
- Add a layer of sliced onions.
- Drizzle 1/2 of the bacon mixture over top of the first layer of potatoes and onions.
- Repeat with a layer of potatoes and onions and top with the remaining bacon mixture.
- Cool completely.
- Place a sheet of aluminum foil over the top and crimp down over the sides.
- Refrigerate for at least 8 hours.
- Before serving, bake at 350 degrees for approximately 45 minutes, or until the mixture is heated thoroughly. If you like your potatoes to be a little more on the ‘dry’ side then bake uncovered. If you prefer your potato salad to be a little more ‘moist’ then bake with the aluminum foil covering on.
- Serve immediately.
This deliciously hot and tangy potato salad pairs well with baked ham, fried chicken, pork chops, meatloaf, steaks, brats, and much more. Additionally, it is a perfect dish to take to either a church potluck or a picnic!
Since we are always searching for great recipes, do you have a favorite old-fashioned recipe?
Linda
Disclaimer: Manufacturers’ formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
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