German Potato Salad Recipe
I'd always loved my German grandmother's potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1/4 cup sugar
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 3/4 cup chopped onion
- 1-1/3 cups water
- 5 bacon strips
- 2/3 cup cider vinegar
- 6 cups sliced cooked peeled potatoes
- Carbohydrate 3.9039677469039 g
- Cholesterol 0 mg
- Fat 0.0463083360320132 g
- Fiber 0.418830873809754 g
- Protein 0.48107193539258 g
- Saturated Fat 0.0127254353720686 g
- Serving Size 1 1 -8 serving (37g)
- Sodium 2359.80965965514 mg
- Sugar 3.48513687309415 g
- Trans Fat 0.0139783360125811 g
- Calories 19 calories
Directions In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm. Yield: 6-8 servings. Originally published as German Potato Salad in Taste of Home February/March 1993, p33 Nutritional Facts 1 serving (1 cup) equals 119 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 399 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein. Print Add to Recipe Box Email a Friend
