Hot German Potato Salad
Description
This authentic Hot German Potato Salad is a comforting side dish that shines with its tangy vinegar-based dressing and savory bacon flavors. Unlike creamy mayonnaise-based salads, this version relies on the natural richness of bacon drippings to coat tender, warm potato slices. The balance of sweet sugar, sharp vinegar, and aromatic celery creates a complex flavor profile that is both refreshing and hearty. It pairs perfectly with sausages, roast pork, or grilled meats, making it an essential addition to any summer barbecue or holiday feast. Serve it warm for the best texture and flavor absorption.Ingredients
Directions
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In a large, heavy skillet, fry the bacon slices over medium heat until crisp.
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Remove bacon from the skillet and drain on paper towels, reserving 1/2 cup of the bacon drippings in the skillet.
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Add the thinly sliced celery and chopped onion to the hot bacon drippings in the skillet.
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Sauté the celery and onions, stirring continuously, until they are tender and translucent.
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Add the sliced, cooked potatoes to the skillet and toss carefully to coat with the drippings.
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In a small bowl, whisk together the water, vinegar, sugar, flour, salt, dry mustard powder, celery seed, and ground black pepper until smooth.
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Pour the liquid mixture over the potatoes in the skillet.
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Cook over medium heat, stirring carefully and frequently, until the sauce thickens and the potatoes are warmed through.
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Crumble the reserved bacon and sprinkle it over the salad along with the chopped parsley.
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Serve immediately while warm.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 479.3kcal
- % Daily Value *
- Total Fat 31.7g49%
- Saturated Fat 10.5g53%
- Cholesterol 34.5mg12%
- Sodium 1311.9mg55%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 1.7g7%
- Sugars 14.3g
- Protein 28.7g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use waxy potatoes such as Yukon Gold or red potatoes, which hold their shape better than starchy varieties.
The potatoes should be cooked before slicing. You can boil, bake, or roast them beforehand. Warm potatoes absorb the dressing better than cold ones.
If you prefer a milder tang, reduce the vinegar slightly and increase the sugar by one teaspoon.
This salad tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or serve at room temperature.
For a vegetarian version, substitute the bacon drippings with olive oil or butter and omit the bacon. Add extra herbs like dill or chives for flavor.
