Deluxe German Potato Salad Recipe
I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any leftover. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 14
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 cup chopped onion
- 2 tablespoons minced fresh parsley
- 1 cup cider vinegar
- 2 medium carrots shredded
- 3/4 teaspoon ground mustard
- 1 cup thinly sliced celery
- 1/2 pound sliced bacon diced
- 5 pounds unpeeled small red potatoes cooked and sliced
- additional salt optional
- Carbohydrate 3.17959403615835 g
- Cholesterol 11.0158147 mg
- Fat 7.38704839696669 g
- Fiber 0.61877440802233 g
- Protein 2.28944928301075 g
- Saturated Fat 2.4439257036036 g
- Serving Size 1 1 -16 serving (232g)
- Sodium 4148.83096773066 mg
- Sugar 2.56081962813602 g
- Trans Fat 0.822283277178047 g
- Calories 89 calories
Directions In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened. In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Serve warm. Refrigerate leftovers. Yield: 14-16 servings. Originally published as Deluxe German Potato Salad in Taste of Home February/March 1994, p25
