German Potato Salad

This is a great tasty salad, good for any family gathering or picnic. You can enjoy it either hot or cold.


4 lbs. golden potatoes
4 slices bacon
1 medium red onion, chopped
1 Tbsp all-purpose flour
2 Tbsp white sugar
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon mustard
1 teaspoon mustard seeds
½ cup cider vinegar
¾ cup water
2 tablespoon finely chopped fresh parsley


  1. Measure out and have ready the onion, flour, sugar, salt, pepper, mustards, vinegar, water and parsley.
  2. Place the potatoes in a large pan and add enough water to cover.
  3. Bring the water to a boil over high heat then reduce and simmer, for 20 to 30 minutes until the potatoes are fork-tender.
  4. Remove from heat, drain and let the potatoes cool.
  5. Peel the potatoes and cut into bite size pieces.
  6. Leave some peel on for added nutritional value if desired.
  7. Cut bacon into little bite size pieces.
  8. In a large skillet, cook the bacon over high heat until browned.
  9. Leaving the bacon grease in the skillet, remove the bacon and drain, then crumble when cooled.
  10. Sauté the onions in the bacon drippings until they are golden-brown.
  11. In a small bowl, whisk together the flour, sugar, mustard seeds, mustard, salt and pepper.
  12. Add to the sautéed onions and cook and stir until bubbly.
  13. Then stir in the water and vinegar and bring to a boil again, stirring constantly.
  14. Boil and stir for one minute or until it thickens.
  15. Add the crumbled bacon.
  16. Add Mixture to the potatoes and mix in.
  17. Add the parsley.

I preferred this potato salad served cold better than if served hot and I may add fresh peas and some finely chopped celery for an added crunch, next time I make this.

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