Warm German Potato Salad with Bacon
Grandma Phyllis's warm German-style potato salad features crispy bacon, a tangy vinegar dressing, and tender red potatoes. Perfect for summer entertaining, family dinners, or with your Sunday hot ham and rolls.
Servings: 10 Servings
Calories: 567kcal
Ingredients
- 1 pound regular-cut bacon
- water for boiling potatoes
- 3 pounds red baby potatoes (alternate: yukon gold potatoes)
- 3 - 4 Tablespoons all-purpose flour
- ¾ Cup white vinegar
- ¾ Cup granulated sugar
- 1 + ½ Cups water (added a little at a time, you may not use it all)
- 1 bunch green onions, green parts only, chopped
- celery salt
- ground black pepper
Instructions
- Cook the bacon and reserve the fat. We recommend using our oven cooked bacon method for easy cleanup. Alternatively, cook bacon in a large skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to cool, then chop into small, bite-sized pieces. Reserve all the rendered bacon grease (if using the oven method, scrape it off the foil into a bowl once cooled; if using the skillet method, leave it in the pan).1 pound regular-cut bacon
- Boil the potatoes, then immediately put them in an ice bath. In a large pot of salted water, boil the red potatoes until fork-tender, about 12 to 15 minutes. Test the largest potato to ensure it's done all the way through. Immediately place the cooked potatoes in an ice bath to stop the cooking process.3 pounds red baby potatoes, water for boiling potatoes
- Peel and slice the potatoes. Once cool enough to handle, use a paring knife to peel the skins off, then slice them into about ¼-inch thick slices while still slightly warm.
- Make the dressing. Warm the reserved bacon grease in a skillet over medium heat. Add the flour and whisk constantly for about 20 to 30 seconds until it becomes a thick paste (this is a roux). Add the vinegar, sugar, and half the water, whisking to combine. Continue whisking to break up any lumps, then add the remaining water in ¼ cup increments as needed, stirring after each addition, until the dressing clings to the back of a spoon without being too thin or too thick.3 - 4 Tablespoons all-purpose flour, ¾ Cup white vinegar, ¾ Cup granulated sugar, 1 + ½ Cups water
- Assemble the salad. In a large serving dish, begin with a generous smear of warm dressing across the bottom. Add a single layer of warm potato slices, chopped bacon, green onions pieces, a sprinkle of celery salt and black pepper, and a hearty drizzle of dressing (about ¼ to ⅓ cup). Continue layering until all ingredients are used (or you've maxed out your serving bowl), ending with a layer of potatoes generously topped with dressing, bacon, green onions, and seasonings.1 bunch green onions, green parts only, chopped, celery salt, ground black pepper
- Serve warm. Enjoy immediately while still warm, or gently reheat before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Gently reheat in the oven, on the stove, or in the microwave (detailed instructions above in the blog post.
Nutrition
Calories: 567kcal | Carbohydrates: 39g | Protein: 9g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 363mg | Potassium: 719mg | Fiber: 2g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg
