German Potato Salad | Midwest Living

German Potato Salad

German Potato Salad

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  • Yield: 6 side-dish servings
  • Prep 25 mins
  • Cool 20 mins
  • Cook 20 mins

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Serve this old-fashioned potluck dish warm.


  • 1 1/2-2 pounds red or white potatoes
  • 1 medium onion, chopped
  • 4 slices Stonie's Bacon or other bacon, cut into 1/4-inch pieces
  • 1/4 cup sugar
  • 3/4 teaspoon cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1/3 cup water
  • 1/4 cup vinegar
  • Celery seeds (optional)


  1. Scrub the potatoes. In a large saucepan, place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender; drain well. Cool slightly. If you like, peel. Halve and cut potatoes into 1/4-inch slices. Set aside.
  2. For dressing: In a large skillet, cook onion and bacon over medium heat until bacon is crisp and onion is tender. Stir in sugar, cornstarch, salt, 1/2 teaspoon celery seeds, dry mustard and black pepper; combine well. Stir in water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
  3. Transfer to a serving bowl and serve warm. If you like, sprinkle with additional celery seeds. Makes 6 side-dish servings.

Nutrition Facts

(German Potato Salad)

Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, sugar (g) 10, carb. (g) 30, vit. C (mg) 23, Fat, total (g) 12, Thiamin (mg) 0, Riboflavin (mg) 0, chol. (mg) 17, Niacin (mg) 2, sat. fat (g) 4, sodium (mg) 510, Potassium (mg) 554, calcium (mg) 20, cal. (kcal) 246, iron (mg) 1, pro. (g) 5, vit. A (IU) 0

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