Greetings! From the looks of my search stats, a German Potato Salad recipe is very much in demand, so I give to you my mother’s. I also found two more recipes in one of my many church cookbooks (they have the best recipes, don’t they?!).
Disclaimer: I’ve only tried my mom’s recipe – and we all know how that turned out! But hers really WAS excellent. It can be eaten warm or cold. As for the other two recipes, I can’t promise you will like them, but they’re here for the trying.
Note that T stands for Tablespoon and t stands for teaspoon.
Please note: I was a good cook and baker in my day but have not been doing much of that in the last couple years since getting over cancer. However, I still have many, many good cookbooks of all types, and many comments written in the margins about how I liked the recipes and what I would do differently next time…I’d like to put them to good use again. If you are looking for a certain recipe, I’ll see if I can find a good one for you; just let me know.
8 boiled white potatoes (2-1/2 lb)
5 slices bacon
1 T flour
1/2 c vinegar
1/2 c water
celery, sweet peppers and pimentos (quantities not given: I would guess 1 stalk celery, one green pepper and half to one small jar pimentos).
1-1/4 t salt (make sure you don’t overdo. There is salty bacon in the recipe!)
1/4 c sugar
Cut bacon in small pieces and fry slowly. Add flour, vinegar, water, salt and sugar in the order given and cook (slowly) until thickened. Cube potatoes and chop the onion, celery, peppers, and pimentos (Debb’s note: it takes forever, but the onion and peppers should be diced very fine). Pour cooked mixture over the potato mixture. Blend carefully until well saturated.
German Potato Salad with eggs8 boiled potatoes, cooked in their skins2 stalks celery, diced
2 eggs, hard-boiled and sliced
1 onion, minced
1 T minced parsley
2 eggs, well beaten
6 slices bacon, diced
1 c sugar
1/2 c vinegar, diluted with 1/2 c water
1/4 t dry mustard
1/2 t salt
1/4 t pepper
Boil potatoes. When cool, dice. Add celery and onion. Fry bacon until brown.
Beat eggs; add sugar, vinegar and water. Mix well; add spices. Pour egg mixture into pan that the bacon was fried in and some of the bacon fat drained. Stir until mixture thickens, about 10 minutes. Pour sauce over potato mixture; mix lightly. Sprinkle bacon and hard-boiled eggs on top. Let stand in refrigerator several hours. (Debb’s comment: apparently this is only a cold variety, like regular American potato salad.)
Hot Potato Salad
4 eggs, boiled and diced
Enough potatoes to make 6 c, boiled and diced
1 medium onion, diced
1 lb bacon (crispy)
2 T vinegar
1 c sour cream
1 c buttermilk or condensed milk (Debb’s comment: I would guess it should not be the sweetened kind)
Boil 4 eggs; boil potatoes and cool. Dice potatoes, making 6 cups. Dice onion and mix in with potatoes; let stand to season. Fry bacon until crispy; pour off 1/2 the fat and discard. Add vinegar. Take off heat and quickly add sour cream mixed with buttermilk or condensed milk. Stir quickly and pour bacon mixture over diced potatoes. Add diced eggs. Heat in 325 degree oven for 1 hour.
Please let sunshinefactor know how you like these recipes. Thanks!