German Potato Salad

June 10 00:00 2002 Print This Article
German Potato Salad

Serves 6

This perennial favorite potato salad is a perfect foil for grilled or braised sausages. Don’t forget to put the mustard pot and some crusty bread on the table. And a plate of sliced tomatoes, if in season.


  • 3 cups diced cooked red potatoes
  • 1/2 cup chopped celery
  • 1/4 cup chopped parsley
  • 4 slices bacon, diced
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 1 tablespoon flour
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 2 teaspoons poppy seed


  1. In medium bowl combine potatoes, celery and parsley. In large nonstick skillet cook bacon over medium heat, removing and discarding most fat as it accumulates in pan. Add onion and saute until onion is tender but not browned, about 3-4 minutes. In small bowl combine water, flour, vinegar, sugar and seasonings; stir into skillet. Continue cooking, stirring constantly, over medium heat until mixture thickens. Remove from heat. Pour sauce mixture over potatoes. Toss gently to combine. Serve warm or at room temperature.

    Nutritional Information
    Calories 110
    Protein 4 grams
    Fat 2 grams
    Saturated Fat 0 grams
    Sodium 270 milligrams
    Cholesterol 5 milligrams
    Carbohydrates 19 grams

Source: NPB

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