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German Potato Salad

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  • 5 Bacon strips
  • 3/4 c Chopped onion
  • 2 tb All-purpose flour
  • 2/3 c Cider vinegar
  • 1 1/3 c Water
  • 1/4 c Sugar
  • 1 ts Salt
  • 1/8 ts Pepper
  • 6 c Sliced cooked peeled potatoes


In a large 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 it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at