German-Style Potato Salad

Your friends will love this departure from ordinary potato dishes. Tart German potato salad, served warm, makes a wonderful foil for sausages or grilled meats of any kind.

Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 5 lbs. white potatoes
  • 1 lb. bacon
  • 1 large onion, peeled and diced
  • 1 Tbsp. all-purpose flour
  • 3 Tbsp. sugar
  • 2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2⁄3 cup white vinegar
  • 1 cup water
  • 1⁄4 cup chopped parsley
  • 2 tsp. celery seeds


  • Scrub potatoes and boil, unpeeled, until tender. Drain and set aside until cool enough to handle. Peel potatoes and slice thinly. Place in a large serving dish.
  • In a large skillet, fry bacon until crisp. Drain and crumble.
  • Add onion to bacon drippings and cook over medium heat until just softened.
  • Combine flour, sugar, salt, and black pepper. Add vinegar and water, stirring until smooth. Pour mixture into skillet with bacon drippings and onion. Bring to a simmer, stirring constantly, until mixture thickens slightly. Add crumbled bacon to the pan.
  • Pour dressing over potatoes and toss to mix well. Stir in parsley and celery seeds.