Hot German Potato Salad Casserole

Hot German Potato Salad Casserole

 Made  times
LizgraEva 1

"Passed down from my German/Dutch Grandmother. A hot potato salad with bacon, cheese and a creamy/vinegar sauce makes this a wonderful dish to serve with bratwurst on a cold fall day in Deutschland or wherever you might be. I usually double the bacon and sauce to make this extra flavorful."
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Ingredients

1 h 20 m servings 274 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
  4. Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
  5. Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
  6. Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Made this for Recipe Group...We loved it! I did boil the potatoes whole before peeling/cubing b/c I don't like how they get when I do it the other way. I wasn't sure what to saute the onions and...

Most helpful critical review

Recipe Group selection of 10/14/12. I used red potatoes, which I boiled and cubed with the skin on. I sauteed my onion and celery in the bacon drippings for added flavor and followed the rest ...

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Made this for Recipe Group...We loved it! I did boil the potatoes whole before peeling/cubing b/c I don't like how they get when I do it the other way. I wasn't sure what to saute the onions and...

Recipe Group Selection: 13, October 2012 ~ This is a different type of German Potato Salad than what I grew up on. That being said, different is good. I think I would have preferred to boil t...

Made for Recipe Group 10/13/12. I would suggest cooking the celery mixture a little longer on low. I did not like the little crunch while eating the finished product. It made for a lot of dirty ...

Recipe Group selection of 10/14/12. I used red potatoes, which I boiled and cubed with the skin on. I sauteed my onion and celery in the bacon drippings for added flavor and followed the rest ...

I halved the recipe but ended up using the full amt of the mayo mixture & mine was still on the dry side, not sure why. I did leave out the celery-not a fan. That being said, it was pretty good....

Made this for Recipe Group and followed directions exactly as written. We all ate a small portion of this, no one wanted seconds. The leftovers also did not re heat well the next day. Thanks ...

I loved this recipe, it will become one of our new household favorites. I just wish it was a little less greasy.

Recipe Group. I scaled back to 1/2 recipe and made this for my lunch. I sauteed the onions & celery in some of the bacon grease as suggested by Christina, and I use Miracle Whip instead of mayo ...

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