German Potato Salad

German Potato Salad

german potato saladBefore I met my husband, two things, I had never tasted German potato salad with a Bratwurst.  Oh, and I had never ever attended a Catholic church picnic.  All there is to say, I missed out!  At the close of my first picnic, I’m certain Roddy found me with eyes glazed, a half eaten brat, and a beautiful homemade cake that I won at the cake booth.  (No elderly or small children were harmed as long as I got the cake I had my eye on!)german potato salad 3

Although I grew up eating the yellow mustard potato salad, I am always game for different varieties.  And I live by the philosophy that you can’t go wrong with bacon. This potato salad contains just the right amount of sweet, tangy, savory bacon, potato goodness to complement any dish.   Perfect for the upcoming July 4th and summer grilling season, it contains no mayonnaise, making it ideal for outdoor events.  photo 2-6A family favorite, we also love German potato salad served with ham at Easter.  Well, really I love it anytime!  I cherish the recipes that I’ve received from Roddy’s family and I hope this one will survive for many more generations.  Many Happy Picnics to you!!!

German Potato Salad


6 medium potatoes, boiled in skins

6 slices bacon

3/4 cup chopped onion

2 tablespoon flour

1-2 tablespoon sugar

1  teaspoon salt

1/2 teaspoon celery seeds

dash pepper

3/4 cup water

1/3 cup vinegar


  1. Peel potatoes and slice about 1/4 inch, place in a large bowl and set aside
  2. Combine flour, sugar, salt, celery seeds and pepper in small bowl
  3. Fry bacon until crisp, remove leaving fat in pan
  4. Saute’ onion in the bacon fat until golden brown
  5. Whisk the flour mixture into the bacon fat and cook over low heat until smooth and bubbly
  6. Remove from heat, stir in water and vinegar
  7. Bring mixture to boil, stirring constantly.  Boil 1 minute
  8. Top potatoes with crumbled bacon and sauce mixture.  Stir gently to coat

Serve warm or room temperature




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