This is my all time favorite potato salad recipe and potato side dish. My sister started making this about 30 years ago. She hasn’t been able to find the recipe, but did recall the ingredients. Instead of using all-purpose flour, as in a traditional German hot potato salad recipe, I used potato starch. I can’t remember the last time I made this and have lost the recipe, as well. What makes this recipe stand apart from other German Hot Potato Salad recipes is that the apple cider vinegar, combined with celery seed and a little bacon grease. Our entire family loves this recipe so much, we must have had it for about 20 straight years with our Christmas ham (with very few exceptions). It’s hard to believe Christmas is just 3 months away! I had to wing it on the quantities, but it tastes just like I remember – oh so good! Of course, I was always known for increasing the bacon and almost doubling the sauce. What are holidays for, right? This time I made it as the old recipe called for, as I just had 4 slices of bacon. That is actually what precipitated me making this dish. I did increase the sauce, however. Enjoy!
If you've never tried German Hot Potato Salad, you're in for a real treat! Just use gluten free ingredients and you'll be on your way to heaven wrapped in bacon!
- 4 russet potatoes, peeled
- 4 slices bacon (grease reserved)
- 2/3 cup yellow onion, chopped
- 2 Tablespoons white sugar
- 1/3 teaspoon celery seed
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon fresh ground black pepper
- 3/4 cup warm water
- 1/4 cup apple cider vinegar
- 1 teaspoon potato starch
- Add whole potatoes to a pot of filtered water; bring to a boil and cook until a steak knife inserted into the potato goes all the way through, no longer, about 25 - 30 minutes.
- Fry bacon, reserve at least 1 tablespoon of bacon grease to saute the onion. Set bacon aside and then crumble or chop.
- Add onion and saute until golden brown and/or tender.
- In a small bowl whisk together water, vinegar, potato starch, salt, pepper and celery seed. Add mixture to onion in the pan and then add bacon bits. Stir until thick. Having the heat no medium high should be sufficient to thicken the dressing/sauce. Turn heat off, for now.
- Once potatoes are cooked and cooled (I speed this up by refrigerating the whole potatoes), cut them up into cubes. Do not make the cubes too small, as they will become smaller when you stir/toss them in the dressing/sauce.
- Turn the heat back to medium high until dressing is melted again. Add a little bit more water if the dressing is too thick. Add the potato cubes to the dressing, toss gently, and heat potatoes thoroughly or serve room temperature, or even cold (refrigerated). It's more flavorful when heated.
Your potatoes will break down (get smaller) less if you cool the potatoes to at least room temperature, and do not over toss. When I make this dish ahead of time I cook the potatoes a little less, closer to 25 minutes so that when I reheat it, it does not get really soft and mushy. Because I use such lean bacon, I usually cannot get more than a tablespoon of bacon grease from 4 slices. However, if you cook an additional 4 slices you'll get about 2 tablespoons which is perfect for this recipe.