German Potato Salad, Recipe of the Month, October 2020

Oktoberfest time is here!  Since many of us looking for diversions that can be home based, with close family or friends....we are planning a meal with brats, pretzel buns, sauerkraut and all the fixings in celebration of Oktoberfest.  I thought I'd share two variations of German Potato Salad that were handed down from my mother over the years.  (Kim Enomoto, Timber Pass)

GERMAN POTATO SALAD (Type 1)

  • 1/2 lb bacon
  • 3/4 cup chopped onion
  • 3 T. sugar
  • 3 T. flour
  • 1-1/2 t. salt
  • 1 t.. celery seed
  • 3/4 cup cider vinegar
  • 1-1/2 cup water
  • 6 cup sliced, cooked potatoes
  • 2 hard cooked eggs, peeled and chopped
  • Parsley (for garnish)

Fry bacon until crisp; drain and crumble.  Saute onion in 1/3 cup bacon drippings until tender.  Add flour, sugar, salt and celery seed.  Stir in vinegar and water.  Cook until thick.  Combine with bacon, potatoes and eggs.  Turn into a greased 3 quart casserole.  Bake, covered at 350 degrees for 20 minutes or until heated through.  Garnish with parsely.

GERMAN POTATO SALAD (Type 2)

  • 5 slices bacon
  • 3/4 cup chopped onion
  • 2 T. flour
  • 2/3 c vinegar
  • 1-1/3 cup water
  • 1/4 cup sugar
  • 1 t. salt
  • 1/8 t. pepper
  • 6 cup potatoes, cooked & sliced

In a skillet, fry bacon until crisp; remove and set aside.  Drain all but 2-3 tablespoons of drippings.  Cook onion until tender.  Stir in flour; blend well.  Add vinegar and water.  Cook and stir until bubbly and slightly thick.  Add sugar and stir until is dissolves.  Crumble bacon gently; stir in bacon and potatoes.  Heat through, stirring lightly, to coat potato slices.  Serve warm.