German Potato Salad Recipe

Garnish this German Potato Salad Recipe with parsley, and it is great served warm or cold.

By Jean Teller
May/June 2012
German Potato Salad Recipe
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This German Potato Salad Recipe can be served warm, and any leftovers can be served cold the next day.
Lori Dunn
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This German Potato Salad Recipe is coated and tossed in a zesty sauce that makes this dish great served warm or cold.

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German Potato Salad Recipe

2 pounds red or waxy potatoes
4 slices bacon
1 small onion, diced
1 cup chopped celery
1 dill pickle, chopped, optional
1/2 cup water
1/4 cup white wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon dry mustard, optional
Salt and pepper, to taste 

In large pot, place potatoes and enough salt water to cover; bring to a boil. Reduce heat and simmer, uncovered, for 20 to 25 minutes, or until potatoes are fork-tender. Drain, peel and slice. Place still-warm potatoes in bowl. 

In skillet, fry bacon until crisp. Drain bacon on paper towels, then crumble and add to potatoes. Discard all but 2 tablespoons bacon fat from skillet; add onion, celery and pickle. Cook until golden. Add water, vinegar, sugar, paprika, mustard, salt and pepper; bring just to a boil. 

Pour dressing over potatoes and toss gently to coat. Garnish with chopped fresh parsley. Cover and refrigerate leftovers.  

Note: You may use cider vinegar and omit the pickle. The salad is good both warm and cold. 

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