Recipes from the Grapevine Cottage

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German Potato Salad

This makes a great sidedish for a variety of occasions...

Serves 6


5 medium Idaho potatoes, sliced to about a quarter inch and boiled until cooked but still slightly firm
6 slices bacon, cooked then crumbled, drippings saved
1 medium sweet yellow onion, chopped


1 3/4 tablespoons flour
bacon drippings
1/2 cup water
1/2 cup sugar
1/2 cup white wine vinegar
salt and pepper


Stir flour into bacon drippings. Add sugar, vinegar and water. Boil until thick.

In large bowl or baking dish layer potatoes, then onions, then bacon, then sauce. Salt and pepper each layer. Serve immediately or cover and re-heat slowly at 250 degrees for about 30 minutes. Best when made a day ahead and reheated. Recipe doubles easily.