Warm German Potato Salad

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This warm German potato salad is a simple, comforting side dish made with tender potatoes, crisp pieces of bacon and a tangy dressing. Unlike the popular summer side, this version is served warm so you can enjoy it on the coldest of days!

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Side Dish

Cuisine: American, German

Servings:

Calories: 292kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

4 large russet, or yukon gold, potatoes
6 slices bacon
1 small yellow onion peeled & diced
4 tbsp flour
4 tbsp sugar
1 tsp salt
1 tsp celery seeds
pinch black pepper
2/3 cup distilled white vinegar
1 1/2 cups water

US Customary - Metric

Instructions

Peel the potatoes, add them to a pot, and add cold water just until they're covered. Bring them to a boil and cook until fork tender, about 15-20 minutes. Drain them and let them cool.
4 large russet, or yukon gold, potatoes
Once the potatoes have cooled enough to safely handle, slice them into 1/4" slices then set them aside.
Cook the bacon in a large skillet set over medium heat until crispy. Using tongs transfer the bacon to a paper towel lined plate to drain off excess grease.
6 slices bacon
Add the onion to the skillet, stirring to coat with the bacon grease, and saute until softened.
1 small yellow onion
Reduce the heat to low, then crumble the bacon and add it to the skillet along with the sliced potatoes. Let the mixture cook, stirring occasionally.
Add the remaining ingredients to a small pot and whisk together until evenly combined. Bring to a boil over medium high heat, then simmer until thickened some.
4 tbsp flour, 4 tbsp sugar, 1 tsp salt, 1 tsp celery seeds, pinch black pepper, 2/3 cup distilled white vinegar, 1 1/2 cups water
Pour the sauce over the potatoes and stir it in until evenly combined. Continue cooking for 5 minutes, until heated through.
Serve warm and enjoy!

Notes

Make sure to use Russet or Yukon Gold potatoes. They are starchy and the starch helps the dressing stick and thicken.
Don't slice the potatoes prior to boiling them.
Make sure to let the potatoes cool enough to safely handle them before slicing them without running them under water to chill them. If you run them under water, you will wash away some of the starch.

Nutrition