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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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.
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 sugar and 1 cup of hot water.
Apple Cider Vinegar
Now add 1 cup 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?
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 to combine better). Finally, Bake at 350 degrees approximately 45 minutes, or until the mixture is heated through 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!
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 picnic!
Since we are always searching for great recipes, do you have a favorite old-fashioned recipe?
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