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German Potato Salad

My mother is of a German background.  German potato salad was on the table for most family get togethers.  The recipe is pretty simple, and the salad is delicious.

The Recipe -

2.5 lb Red Potatoes

1 Cup White Vinegar

1 Cup Water

1.5 Cups White Sugar

½ lb Bacon

4 Eggs

½ White Onion – Diced

2 TBS Corn Starch

1/3 Cup Water for a Slurry

Kosher Salt and Freshly Ground Pepper


Wash the red potatoes and place into a big pot of water.  Bring to a boil and then simmer until fork tender.

Potatoes in Water


While the potatoes are cooking, start the dressing.  Dice the bacon and fry it until crisp.  Remove the bacon to a paper towel lined plate.  Pour the bacon fat into a heat proof vessel.  Wipe out or wash the pan.

Cook Bacon and Bacon Fat


Lower the burner to medium and add a tablespoon of the bacon fat back to the pan.  Break the eggs into a bowl and add salt and pepper.  Whisk the eggs with a fork to break them up.  Pour the eggs into the pan and scramble them until well done.  Once cooked – place them onto a dish and set aside.

Scrambled Eggs


Set the burner to medium high.  You don’t need to wipe or clean the pan now – the egg residue won’t hurt anything.  Add the vinegar, water and sugar to the pan.  Once the sugar is dissolved, stir the corn starch and 1/3 cup water together and pour it into the boiling mixture.  Stir until thickened. 

German Potato Dressing


Turn the heat off and add the bacon, scrambled eggs, and onions. Salt and pepper to taste.  Stir and then set aside.

Complete German Potato Dressing 

Once the potatoes are cooked (fork tender), drain them into a colander.  Once you can handle them (I place them onto a surface and peel them with a paring knife – the hotter the potatoes, the more they will soak up the sauce), peel and slice one potato at a time, and place the slices into a layer at the bottom of a dish or pan.  Salt and pepper the potatoes (I put a pretty large pinch of salt over the layer – potatoes need a good bit of salt).  Place a layer of sauce over the potatoes. 

Layer of German Potato Salad       


Today I used a small rectangle dish.  It would hold 3 layers of potatoes.  So I use 1/3 of the sauce for each layer.  If you are using a using a bowl vessel – each layer will take more sauce than the prior one.  There should be enough sauce to thoroughly cover the potatoes.

 German Potato Salad

Once the salad is assembled, cover it and place into the refrigerator.  Chill for at least 6 hours.  24 hours would be better.

German Potato Salad Serving