Chunky German Potato Salad Recipes

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AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories     Salad     Potato Salad Recipes     No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
  • Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

GERMAN POTATO SALAD



German Potato Salad image

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

Provided by Julia Foerster

Categories     Salad     Side Dish

Time 50m

Number Of Ingredients 11

2 pounds waxy potatoes
6-8 slices bacon (finely diced)
½ cup finely chopped onion
¾ cup beef stock
6 Tbsp white vinegar
1 tsp mustard (Dijon or mild German mustard)
2 Tbsp vegetable oil (sunflower or avocado oil work best)
1 tsp sugar
½ tsp salt (or more to taste)
¼ tsp black pepper (freshly ground )
2 Tbsp chopped parsley (or chives)

Steps:

  • Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
  • Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
  • Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
  • Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

Nutrition Facts : Calories 252 kcal, Carbohydrate 27 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 437 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

Steps:

  • Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
  • Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
  • Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
  • Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHUNKY GERMAN POTATO SALAD



Chunky German Potato Salad image

Family favorite - I think I got this from Betty Crocker's cookbook way back when! I constantly get requests to make this and everyone always asks for the recipe! FANTASTIC!

Provided by greyghost

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 slices bacon
6 potatoes
1 onion, chopped
1 -2 tablespoon flour
1 -2 teaspoon sugar
1/2 cup vinegar
1/2 cup water
salt and pepper

Steps:

  • Cook potatoes- with skins on until tender.
  • Let cool and cut in bite size chunks.
  • Fry bacon in pan- drain and cool bacon on paper towel- reserve fat.
  • Saute onion in bacon fat until soft.
  • Add flour sugar, water and vinegar.
  • Boil and then reduce heat- should become a nice thick sauce.
  • When sauce is thick add potatoes back in and crumble bacon over.
  • Serve immediately- while hot!

Nutrition Facts : Calories 429.8, Fat 15.6, SaturatedFat 5.2, Cholesterol 23.1, Sodium 304.4, Carbohydrate 61.4, Fiber 7.5, Sugar 4.7, Protein 10.8

GERMAN POTATO SALAD



German Potato Salad image

This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.

Provided by April

Categories     Salad     Potato Salad Recipes     No Mayo

Time 55m

Yield 4

Number Of Ingredients 8

4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
⅓ cup water
¼ cup white wine vinegar
½ cup chopped green onions
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
  • Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
  • Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Nutrition Facts : Calories 327.7 calories, Carbohydrate 46.1 g, Cholesterol 19 mg, Fat 12.8 g, Fiber 5.1 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 250.2 mg, Sugar 8.2 g

GERMAN POTATO SALAD FOR A CROWD



German Potato Salad for a Crowd image

A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 12

12 medium potatoes
12 bacon strips
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pinch pepper
1-1/2 cups water
3/4 cup white vinegar
Chopped fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST GERMAN STYLE POTATO SALAD



The Best German Style Potato Salad image

Make and share this The Best German Style Potato Salad recipe from Food.com.

Provided by Hugce

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs small potatoes, boiled, peeled and 1/4-inch sliced (I prefer red potatoes)
1 medium onion, small dice
1/2 cup vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 cup oil
2 tablespoons hormel real bacon bits

Steps:

  • Put vinegar, water, salt and sugar into small saucepan.
  • Heat well, but do not boil.
  • Pour over combined potatoes, onion, bacon bits, add oil.
  • Stir occasionally.
  • Mixture thickens as it stands.
  • Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.

Nutrition Facts : Calories 383.9, Fat 14, SaturatedFat 1.9, Sodium 638.5, Carbohydrate 59.2, Fiber 8.6, Sugar 8.2, Protein 6

AUTHENTIC GERMAN POTATO SALAD



Authentic German Potato Salad image

This authentic German potato salad recipe came from Speck's Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the '50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! -Violette Klevorn, Washington, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool., In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. , Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. , Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 706mg sodium, Carbohydrate 65g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

TRADITIONAL GERMAN POTATO SALAD



Traditional German Potato Salad image

While beef broth might seem like an unexpected ingredient, it's a must for authentic German potato salad. Mixed with sauteed onions, it gives the vinegary slices of Yukon Golds an extra savory touch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 8 to 10

Number Of Ingredients 8

4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
  • While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
  • Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
  • Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
  • Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.

CLASSIC GERMAN POTATO SALAD



Classic German Potato Salad image

This potato salad is a classic side for any German meal.-Mae Wagners, Pickerington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 to 2 pounds bacon
3-1/2 pounds potatoes, boiled, peeled and diced (about 7 cups)
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1-1/2 cups water
1/4 cup cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup half-and-half cream

Steps:

  • In a large skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon. In a large bowl, toss bacon with potatoes and onion; set aside. In the drippings, combine flour and sugar. Combine water, vinegar, salt and pepper; stir into skillet. Cook and stir until thickened and bubbly. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm.

Nutrition Facts :

MY TANGY GERMAN POTATO SALAD



My Tangy German Potato Salad image

I really like this creamier version of the German potato salad and I like it warm or cold. Keeps well and is better the next day. This is an altered version of the traditional German potato salad.

Provided by Momma Lisa

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 3h10m

Yield 12

Number Of Ingredients 12

12 red potatoes, each cut into 6 pieces
½ cup chopped bacon ends, visible fat trimmed
¼ cup white vinegar
¼ cup cider vinegar
¼ cup white sugar
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup light sour cream
¼ cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
  • Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
  • Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 6.2 g, Fiber 3.7 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 293.2 mg, Sugar 6.6 g

TRADITIONAL GERMAN WARM POTATO SALAD



Traditional German Warm Potato Salad image

Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.

Provided by Marianne

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 8

4 ¼ pounds waxy potatoes
1 small onion, finely chopped
1 cup hot vegetable broth
5 tablespoons white vinegar
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
1 pinch white sugar, or to taste
1 tablespoon chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
  • Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 58.3 g, Fat 4.9 g, Fiber 7.5 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 122.3 mg, Sugar 3.7 g

CHUNKY POTATO SALAD



Chunky Potato Salad image

My potato salad is often requested because it's chunky and not "mashed" potato salad. It is also downright yummy! The secret is to mix together the dressing part before adding it to the cut ingredients.

Provided by dpkeith

Categories     Potato

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 10

8 small-med red potatoes
4 large eggs
1/2 small onion, chopped (preferably sweet)
2 -3 gherkins, chopped
1/2 cup salad dressing (Miracle Whip)
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon celery salt
1/4 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
  • - Cook eggs in a pot of salted water until done - about 20 minutes.
  • - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
  • - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
  • - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
  • - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
  • - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.

CREAMY GERMAN POTATO SALAD



Creamy German Potato Salad image

Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. -Tracy Zettelmeier, Mukwonago, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 7

4-1/2 pounds red potatoes (about 18 medium)
1/2 pound bacon strips, diced
1 medium onion, chopped
4 teaspoons all-purpose flour
3/4 cup sugar
3/4 cup cider vinegar
1 cup heavy whipping cream

Steps:

  • Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside., In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened., Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm.

Nutrition Facts : Calories 309 calories, Fat 15g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein.

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2020-01-03 Bring the water to a boil and cook for about 15-20 minutes or until the potatoes are tender. Use another large pot and fill with water. Bring the water to a boil. Add the eggs and cook for 9 minutes. Once cooked briefly submerge the cooked eggs into a bowl of ice water. Remove from the bowl and once peel the eggs.
From cheerfulcook.com


RECIPE FOR GERMAN POTATO SALAD MADE JUST LIKE OMA
Instructions: In large pot, cook onions in butter until translucent. Add broth and bring to boil. Add potato slices and simmer, covered, about 10 minutes, until potatoes are tender. Mix egg yolks, sugar, pickle juice, and lemon juice. Remove pot from heat and …
From quick-german-recipes.com


SIMPLE WARM GERMAN POTATO SALAD - HEALTHY SEASONAL RECIPES
2020-07-17 What is German Potato Salad. German Potato Salad is a warm potato salad made with a vinegar based dressing, bacon, onion and celery. It is sweet and sour and has smoky bacon flavor and crunchy texture from the celery and onion. German Potato Salad is made from hot potatoes and a dressing made with vinegar, sugar and oil or bacon fat.
From healthyseasonalrecipes.com


CLASSIC GERMAN POTATO SALAD | KITCHN
2019-06-03 Slice into 1/4-inch thick rounds and transfer to a large bowl. Place the vinegar, sugar, mustard, pepper, remaining 1/2 teaspoon salt, and the bacon fat in a jar, cover, and shake to combine. Add the chives, parsley, bacon and onion mixture, and dressing to the sliced potatoes, toss, and set aside for 10 minutes. Serve warm or at room temperature.
From thekitchn.com


WARM GERMAN POTATO SALAD | POTATO SALAD RECIPES | CATHERINE'S …
German Potato Salad has a warm dressing with no mayonnaise base. So delicious. Check my version of Warm German Potato Salad.**Click here to see my recipe blo...
From youtube.com


CHUNKY POTATO SALAD RECIPE | MYRECIPES
Combine first 6 ingredients in a medium bowl; stir with a whisk. Advertisement. Step 2. Place potato and water to cover in a medium saucepan; bring to a boil. Reduce heat, and simmer, partially covered, 8 minutes or until tender; drain and cool slightly. Add cucumber and remaining 4 ingredients to potato. Add mayonnaise mixture, and stir gently.
From myrecipes.com


GERMAN-STYLE POTATO SALAD RECIPE | MYRECIPES
Instructions Checklist. Step 1. Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain. Advertisement. Step 2.
From myrecipes.com


BEST NORTHERN GERMAN POTATO SALAD (NORDDEUTSCHER KARTOFFELSALAT)
2018-10-11 Turn down temperature to medium-low and let simmer for about 20 minutes. Peel potatoes. Let cool completely. Make sauce by whisking together mayonnaise, vinegar and parsley. Add salt and pepper to taste. Put half the sauce in a large bowl. Peel apple, cut into eighths and slice. Add immediately into the sauce.
From happier.place


GERMAN POTATO SALAD - GIMME SOME OVEN
2014-07-23 Instructions. Add potatoes into a large stockpot and cover with cold water that extends at least 2 inches above the potatoes. Stir in a generous pinch of salt. Bring to a boil over medium-high heat. Reduce heat to medium, and continue cooking until potatoes are tender when pierced with a fork, about 15–20 minutes.
From gimmesomeoven.com


GERMAN POTATO SALAD - SPEND WITH PENNIES
2019-07-21 German Potato Salad Dressing is made with a roux base. Fry bacon until crisp. Once cooled, crumble into small bits. Fry chopped onion in the remaining bacon grease. Stir in flour and cook down. Whisk remaining ingredients (except the parsley) and bring to a simmer. Now that the dressing is ready, pour over warm potatoes and gently toss to coat!
From spendwithpennies.com


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