Here’s another German deli staple–potato salad with a warm bacon-flavored vinaigrette. May be made in the slow cooker too!

Unlike the typical American-style potato salads, the German variety doesn’t use any mayonnaise nor is it generally served chilled–typically, it’s served warm.

I consider this more of a pickled potato than potato salad, being thoroughly American AND a mayo freak to boot.

Nothing like it’s American cousin!

It’s pretty much a culture shock the first time you eat this. I remember it well. I was at a German festival in New Jersey ages ago with my bestie and her aunt who’d recently married a German fellow.

I remember thinking when I ate this, “Hey this is NOT potato salad and why is it warm?” At least it was nothing like I ever ate before and truthfully, at first, I did not like it!!!

Full of bacon!

But over the years, your tastes can change (and marrying a German helped here too LOL) and while I prefer the good ole American variety, I’ve come to appreciate it’s German cousin too. It’s pretty nice served with brats or any kind of good German wursts.

Typically, this is eaten warm, but it’s also nice chilled.

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German Potato Salad

Here’s another German deli staple–potato salad with a warm bacon-flavored vinaigrette. May be made in the slow cooker too!

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: salads, Slow Cooker

Cuisine: German

Keyword: potato salad

Servings: 6

Calories: 183kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs small red potatoes
• 4 slices bacon
• 1 small onion chopped
• 1/4 cup + 2 tbs cider vinegar
• 3/4 cup water
• 2 tbs sugar
• 1/2 tsp celery seed
• 1 tsp salt
• 2 tbsp flour
• 1/4 tsp pepper

Instructions

• Scrub potatoes well. Place in a large saucepan with enough water to cover potatoes. Add 1 tsp salt, bring to boil, reduce heat; cover and cook for approximately 25-30 minutes or until potatoes are tender. Drain water and let cool until they can be handled.
• When potatoes are cool enough to handle, slice them in 1/4-inch (approximate) slices, leaving skin on. Set aside.
• Slice bacon in 1-inch pieces.
• Mix the water, vinegar, sugar, salt, pepper and celery seed in a small bowl. Set aside.
• In a large (10-12-inch) skillet, cook bacon pieces until crisp. Remove from pan with slotted spoon and drain on paper towels.
• Add the chopped onion to the bacon drippings and saute over medium heat until the onions are translucent.
• Add the flour, stirring until no lumps remain.
• Slowly add the vinegar mixture, stirring constantly. Bring to boil and stir for 1 minute.
• Add the potato slices and bacon to the skillet, gently stirring/tossing to coat potatoes with dressing.
• Can be served warm from the pan or chilled.
• Makes 6 servings.
• Slow Cooker Directions
• Cook bacon as directed in the recipe above.
• Slice raw potatoes in 1/4-inch slices.
• Layer half the potatoes and half the onions in a small (3-4 qt) slow cooker. Repeat with remaining potatoes and onion.
• Pour water over potatoes/onions. Cook on low 5-6 hours.
• Remove potatoes with slotted spoon to a plate.
• Mix the vinegar, sugar, celery seed, salt, pepper and flour, stirring so there are no lumps. Add vinegar mixture and stir until it thickens slightly. Let it cook for 5 minutes. Add the potatoes back to the crock pot along with the bacon, stir gently to cover them with with the hot dressing. Turn to low and cook an additional 30 minutes.

Nutrition

Serving: 1person | Calories: 183kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 495mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg

German Potato Salad

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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This summer salad is a bacon lover’s dream! It’s the marriage of German potato salad and the classic potato and egg salad.

OK, this is a rhetorical question, but who doesn’t love bacon??? Well, bacon lovers rejoice! Here’s your potato salad.

I wanted to make a special potato salad.  I love the plain stuff, but I’m not much of a lover of the “hot” or German potato salad.  Although with the German variety, I LOVED the idea of bacon.  It’s just that I find the dressing a bit too tart.

Bacon lovers rejoice!

So I decided to try to combine the two into something that suited my tastes.  I didn’t use 2 tbs of vinegar in the dressing due to it being too tart.  It was just right with 1 tbs.  I used cider vinegar because I love the flavor, but any variety will do. I also love anything ranch flavored so I went with the dry dressing as a seasoning.

One added benefit of this salad is, it can be served slightly warm.  So if you like the hot variety, don’t chill it and have your potatoes at room temperature or a bit above.  Too hot will melt the mayonnaise-based dressing.

This salad is so good, it can stand alone as a meal!

The Recipe

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Loaded Bacon Ranch Potato Salad

This summer salad is a bacon lover’s dream! It’s the marriage of German potato salad and the classic potato and egg salad.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: side dishes

Cuisine: American

Keyword: bacon, potato salad

Servings: 6

Calories: 421kcal

Author: Judith Hannemann

Ingredients

• 6 medium potatoes peeled, cooked & cut in chunks
• 1 cup thinly sliced celery
• 1/4 cup finely chopped onion
• 4 strips crisp-cooked bacon diced
• 2 hard-cooked eggs chopped coarsely
• 3 tbsp chopped fresh parsley
• 1/4 cup shredded carrot optional

DRESSING

• 1 cup mayonnaise
• 1-2 tbsp vinegar
• 2 tsp ranch salad dressing mix the dry stuff
• 1 tsp sugar
• 1/4 tsp pepper

Instructions

• Add the potatoes, celery, onion, eggs, bacon, parsley and carrot (if using) in a large bowl. Toss to combine.
• In a small bowl, mix dressing ingredients. I started out with the 1 tbs of vinegar, then tasted. If you prefer the dressing more on the tart side, add the additional tbs of vinegar.
• Fold dressing into the potato mixture. Cover and chill for about 1 hour.
• Serves 6

Nutrition

Serving: 1person | Calories: 421kcal | Carbohydrates: 25g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 535mg | Potassium: 839mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1246IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 6mg

Loaded Bacon Ranch Potato Salad

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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