Hot German Potato Salad II Recipe - Allrecipes.com
Hot German Potato Salad II Recipe
  • READY IN 40 mins

Hot German Potato Salad II

Recipe by  

"This potato, bacon and onion salad actually tastes better the second day when it's reheated."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
  3. Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
May 17, 2005

This is a recipe we make pretty regularly. I prefer to assemble it a little differently though. After the potatoes are cooked set them aside (but don't let them cool all the way, use them while they are still very warm). Then cook the bacon and set it aside. Add the onions to the bacon fat in the pan and cook until softened. Drain most of the bacon fat, leaving a couple of tablespoonsful. Add a few tablespoons of flour to the pan and cook a minute or two. Then add the vinegar and sugar and bring to a boil till it thickens and pour over warm potatoes and sprinkle the reserved bacon over. Adding the flour gives the sauce some thickness.

 
Most Helpful Critical Review
Mar 18, 2008

Whoa.......way too much sugar and way too much vinegar. Bacon was a bit excessive for only 3# of spuds. I used a Russett potatoe and this probably needs a new or red potatoe to make it right. I think the concept is there, but needs a thickening agent such as maybe a bacon & flour roux to start the sauce. Won't do this one again, but it did whet my appetite for looking for the 'right' one!

 

9 Ratings

Sep 28, 2008

This is so much like gramma and mom taught me to make as a youngster over 50 years ago....64 now. glad those ol' dearly loved and missed Ukraine/German women were sticklers over teaching the boys how to cook and take care of themselves...lol. but, I've seen some say it is too soupy....well, you add some extra taters, and cook some earlier than the rest, and mash them, and add, just like regular potato salad to give them a creamier mixture....and tho' it is not healthy way, gramma always added some of the bacon grease to it to add flavor...today we don't do it...mmmm rare occassion maybe, just to taste grammas way. don't be shy on the onion or pepper. hold back the salt. If gramma could only see the appliances and shortcuts in kitchens today for her noodles, bread, spaetzles, etc...the old days, all from scratch. and she hand cut her noodles with an old paring knife on an old worn down block of wood, noodle by noodle. No one could ever say they were lazy cooks....spaetzles on a sieve? hahaha. all hand done on the old steel grater. GOD LOVEM ALL..The traditions of the old ways made us the chefs and hobby cooks we are today..

 
Mar 25, 2014

I tried this and it turn out good.

 
Sep 17, 2003

I treat this like a mashed potato dish, boiling the potatoes until they're soft. I just mash them with a fork, though, so they're still a bit lumpy, which makes for a nice texture. I skip the sugar and the vinegar. I've made this dish with vinegar and without, and much prefer it without.

 
May 30, 2007

I tried as is for the kids but they didn't even care for it.I still like my german mother inlaws version. potatoes, onion, bacon and vinager.

 
Jun 05, 2009

I make this in much smaller batches for our small family, and I use equal amounts of white sugar and light brown sugar.

 
Apr 17, 2013

Very much like the recipe I use. I cheat by dicing raw red (unpeeled) potatoes into my bacon-onion-vinegar-sugar sauce. After mixing potatoes with sauce, I bake at 325 degrees for 2 hours. What I like to do is cook up b,o,v,s sauce freeze it and have it on hand so all I have to do is thaw the sauce and add potatoes when I am short on time. It makes a nice traditional dish to take to funerals. We are a Germans from Russia settlement and many my generation and younger do not take the time to make traditional dishes.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 575 kcal
  • 29%
  • Carbohydrates
  • 108.2 g
  • 35%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 596 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Authentic German Potato Salad

See how to make traditional vinegar-based potato salad with crumbled bacon.

German Potato Salad

This tasty German-style potato salad is served warm.

Red Skinned Potato Salad

See how to make a creamy potato salad with bacon and a perfectly firm texture.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States