The Best Ever German Potato Salad

This recipe for a warm potato salad has a much better flavor than most.

Yield: 6 servings
Community Recipe from


  • 6 whole(s) Russet potatoes rough chopped
  • 6 slice(s) bacon
  • 3/4 cup(s) onion chopped
  • 2 tablespoon(s) flour
  • 1 tablespoon(s) white sugar
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) whole celery seeds
  • 1/4 teaspoon(s) pepper to taste or to taste
  • 1/4 cup(s) water
  • 1/3 cup(s) balsamic vinegar


  1. Roast potatoes on a greased baking sheet at 450' for 10 - 15 minutes, toss and continue to cook until fairly soft;another 10 - 15 minutes.

  2. Saute bacon in a heavy skillet until crisp and well done. Drain on paper, reserving fat in pan. Crumble.

  3. Add onions to pan and cook over med. low heat until soft and translucent; 3 -5 minutes.

  4. Blend in flour, sugar, salt, celery seeds and pepper. Cook over med. low heat until smooth and bubbly.

  5. Remove from heat; stir in water and vinegar. Return to med.high heat an bring to a boil Boil gently 1 minute.

  6. Stir in crumbled bacon and remove from heat.

  7. Serve warm.

  8. Add sliced, cooked sausage to make it a main dish.
October 2011

This recipe is a personal recipe added by Solveig and has not been tested or endorsed by MyRecipes.

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