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Brian's German Potato Salad

Brian's German Potato Salad


"This is the best German Potato Salad recipe. I made a few changes on a recipe originally given to me by my next door neighbor, when I was planning an Octoberfest party. It is a hit every time I serve it!"
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55 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
  2. Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
  3. Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.


  • Cook's Note
  • This recipe is terrific made a day ahead of time and reheated. To reheat, place in a 350 degrees F (175 degrees C) oven for an hour, or place in a slow cooker on high for 2 hours. For parties, use the slow cooker method, and put the temperature on low when it's time to serve your meal.

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Read all reviews 17
  1. 22 Ratings

Most helpful positive review

This is similar to a recipe my grandmother used. She added chopped celery in place of the parsley and a cup or two of heated drained sauerkraut. She also browned the bacon before adding flour an...

Most helpful critical review

I wanted to like this recipe, but, it just didn't work for my family. I much prefer the Hot German Potato Salad III from this site. This salad just didn't have enough sauce for us. It was ba...

Most helpful
Most positive
Least positive

This is similar to a recipe my grandmother used. She added chopped celery in place of the parsley and a cup or two of heated drained sauerkraut. She also browned the bacon before adding flour an...

So spouse doesn't liky mayo, and wanted a more vinegar potato salad. This didn't look too difficult, and it had good was YUMMY and a big hit at the cook out! The "sauce" cooked a wh...

This tastes wonderful but I can't see using all the bacon grease in this recipe I would like to try it with less fat.

Very tasty and comforting. I added sauerkraut and it was a nice blend of flavors.

Wow, just finished making 10 pounds for a tailgate party tomorrow. This is a great recipe.I know everyone will enjoy it.

My sister said that it was better then my mom's and grandmothers!

Yum! I love good ol' potato salad... but this is a litlle extra special... loved it warm but adored it cold from the fridge!

I made this recioe for a Birthday dinner and got exceellent reviews. This is just like my great grandmother from germany used to make.Next I am going to and dill pickle juice instead of the app...

Yummy! Loved it! I do agree with one of the other reviews that there was not enough "dressing", but this may very well have been my own mistake because I accidentally used self-rising flour. ...

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