German Potato Salad

Time 30 minutes
Yields Serves 12
German Potato Salad

Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain the potatoes well, then peel and slice them.


Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain and crumble the bacon, reserving about 1/4 cup of bacon fat.


Cook the onions in the reserved fat over medium heat until tender, 10 minutes. Stir in the flour, 2 teaspoons salt, sugar, celery seeds and pepper to taste. Cook 2 minutes. Add the 1 1/2 cups of water and the vinegar, mixing well. Cook, stirring often, until the liquid is bubbly, has thickened and coats the back of a spoon. If the sauce becomes too thick, add a little water or vinegar.


Stir in the bacon and potatoes. Cook until heated through, tossing gently to mix. If you prefer a more tart salad, add more vinegar while tossing.


Place the salad in a bowl and let it rest at least an hour. (Or cover and refrigerate it overnight. Bring it to room temperature before serving.)

Mom’s German Potato Salad is not the overly sweet version you get from most supermarket deli counters; it contains just enough sugar to balance the savory flavor of bacon with the zip of cider vinegar. Make it the night before your brat fry: It’s even better the next day.

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