Katherine's Hot German Potato Salad

Total Time
Prep 30 mins
Cook 20 mins

My GM's recipe. It has the perfect balance of tanginess and sweetness. This recipe also calls for diced celery, which I prefer over celery seed. Enjoy!

Ingredients Nutrition


  1. Peel cooked potatoes and slice. Mix with celery and onion.
  2. Fry bacon until crisp, crumble, and add to vegetables.
  3. Add remaining ingredients to hot drippings and cook until thick.
  4. Pour over vegetables; toss and serve warm.
Most Helpful

I'm sorry, but I felt that the dressing was far too thick and sweet. Perhaps less flour and sugar would help. I prefer a sauce that is more tangy and flavorful, so I added more vinegar and also a bit more salt. The flavors were very nice, but just too thick and sugary of a dressing.

Michelle H. November 24, 2007

Love it. Love it. Love it. Of course, I was raised in Cenral PA and my matriachal family is heavy on the Dutchie side. I made half with celery seed for my vegie-phobic sweetie, and half with all the good vegie crunch for me. We gobbled it up.

Chef Annie Bananie June 12, 2009

I have been making this recipe for quite a while, with the only change being that I use canned, sliced potatoes. It is the best Hot German Potato Salad recipe I heve ever found and always gets many compliments and requests for my recipe. Thanks!

Babsygirl February 03, 2009