By Lali on September 21, 2001
Photo by PanNan
Photo by PanNan
"This was passed down from my Great-Great-Grand Mother who came from Germany in the 1800's."
Serving Size: 1 (369 g)
Servings Per Recipe: 12
"No Rating...yet. For all you dummies (like me) out there, Step 3 is a little ambiguous, but it's VERY IMPORTANT to pour the egg mixture INTO the bacon grease, as instructed. The egg is what thickens it up, so if it doesn't cook, you get a watery potato salad. Add a little heat if you need it I'm going to try this one again to see if I can get it right. It was good anyway, watery or not, although quite a bit sweeter then I expected! A pinch of cayenne was not enough for my taste...I cound't actually taste it at all. I'm going to push it up to 1/8 tsp next time (with halfs on everything to get 6 servings instead of 12), and maybe add some paprika just for kicks. Ate this with some grilled ribeye steaks and a cold hoppy English-style ale...Yummm! I'll post a followup to let you know how it went."
"This recipe is almost identical to my mothers recipe. She was born and raised in Regensburg Germany. This can also be served at room temperature and cold. It doesn't have to be HOT."
"Lali, I wish your Great-Great-Grand Mother were here today so I could personally thank her for creating such a wonderful recipe! Instead I would like to thank you for your decision to share it with the world. This recipe is truly scrumptious and should be tried by everyone who reads this review. The blend of flavors in this potato salad is awsome. Very easy to prepare considering the wonderful dish you will obtain with the results. Thank you, Lali for sharing this with all of here on Recipezaar!"
"This had plenty of flavour and was quick and easy. I cooked the onion and bacon together as I'm not that fond of raw onion. The thing I really appreciated was the fact that it was relatively low fat, but so tasty. I can imagine we will be making this many times."
"Thanks for sharing Lali. This turned out as good as I've EVER had."
"I think this recipe is going to be good. I am an American and never have eaten German food. I hanv to do a project on Germany so I decided to make this dish. It sounds great."
"This recipe is one of my favorite foods, ever!! The combination of tangy, sweet & savory is fantastic! I made this up for a birthday dinner for my dad and was asked to make it again. After reading the reviews, I made a few small changes. I added the onion in to cook with the bacon (once the bacon was partially cooked) at the beginning instead of adding raw at the end of the recipe. I also cut the sugar back to 1/2 cup, and used 1/2 cup white vinegar and 1/2 cup cider vinegar, and used red potatoes. For those who were worried about using raw egg - If you whisk all of the ingredients in step 2 very well and add to the hot bacon, let it simmer for a few minutes, stirring well. It turned out great! Thank you for sharing this amazing family recipe!! The best german potato salad I've ever had!!"
"wonderful i haved tried german potato salad once in my teens and i hated it because it was to much vinager but this was great my 1 yr old loved it to"
"This was different and very tasty.I will being making this again."
"I've been using this recipe for years with only minor modifications. Cook the bacon over low to med-low heat to render as much grease as possible. While bacon is cooking, clean and prepare potatoes for boiling. I cut the potatoes in halves or thirds to make them approximately the same size for even cooking. In salted water, bring potatoes to a rapid boil for 5 to 10 minutes, cover and turn off heat. Let sit, covered to finish cooking for 20 - 30 minutes. I find cooking the potatoes this way, I avoid over cooking and lessen the mush effect of an over cooked exterior. Once bacon is VERY browned and crisp, add 1 large onion - diced and 2 Cups coarsely chopped celery. Saute until onions are just starting to become transparent. Remove from heat. Mix remaining ingredients (I use about 3/4 C sugar and about 1 1/2 C vinegar [cider vinegar offers a nice flavor as well]). Once well beaten, add to bacon pan, mixing well, return to heat, constantly stirring till thickened. Combine with sliced potatoes. Flavor improves over time, so making ahead of time is worth while. Our family likes it served warm or room temp."
"This is delicious! I was raised by my Bavarian German mother and we had this weekly! I did cut back on the sugar and added some dill and chopped parsley. I have no idea why anyone worried about the egg in the dressing. You just whisk as you pour it over the hot bacon and onions til it gets thick. Too much vinegar in the egg to turn into scrambled eggs. I did increase add more cayenne...because I love it! Spicy brown mustard is good in this too!"
"I really liked this recipe as an alternative to the standard mayo-based potato salad. I only used about 1/3 cup sugar and 1/2 cup white vinegar with 1/4 cup apple cider vinegar. I'm not the biggest fan of vinegar so it was slightly too strong for me but I ate two servings anyways because it was so good and my husband couldn't stop eating it! Next time I will probably use 1/4 cup white vinegar and 1/3 cup apple cider vinegar. The egg step made me nervous as well but I took the pan off the heat and poured the whole bowl of the egg mixture in at once and stirred consistently. This worked really well, it thickened without become scrambled eggs. Will definitely hang onto this recipe!"
"This is worthy of a bazillion stars! This was, by far, the easiest hot German Potato salad I have ever made. I halved the recipe, cut large cubes of potatoes and cooked. It took about 10 minutes for the potatoes, in the mean time, I fried up the bacon. Once the bacon was nearly done, I added diced onion and fried until near caramelized. The only change to the recipe, I grabbed the apple cider vinegar by mistake. Threw it all together and we are in hog heaven. I served with BBQ brisket sandwiches. Lali, I cannot thank you enough for sharing you gramma's recipe. You're a peach!"
"One of favorite go to recipes when I have company. Be sure the pan with the bacon isn't too hot or you might have some scrambled eggs in your potato salad =P"
"Authentic and delicious! I cut the sugar in half based on prior reviews and it was a little on the tart side - perfect for us Germans who love that sort of thing. Thanks for a great recipe!"
"This was the BEST German Potato Salad I have ever had. I needed something for our work lunch and it was German for Octorber/November. Everyone loved it and are asking for the recipe. I would not change a thing with this recipe!! YUMMMMMYYYYY!!!"
"Excellent! Loved it! I had planned to use the spicy German style mustard, but apparently I don't have any, so I used plain ol' regular yellow mustard. I would never have thought to use egg like that in a potato salad recipe, but it was delicious!!!!"
"This recipe is perfect just as it is! It's the perfect blend of sweet, sour, salty and peppery (I did add some black pepper in addition to cayenne). I chose to add the onion which I cooked in the bacon grease after removing the bacon, then added the egg mixture to the pan with the cooked onions. Be sure to stir or whisk constantly until thickened (I took mine just to the simmer/light boil point). It's just delicious and the addition of the mustard was a welcome touch. I will be making this my favorite German potato salad recipe, replacing my mother-in-laws, which is <br/>yummy too."
"Great recipe - easy to make and everyone in my party of 12 loved this potato salad. I made 2x what I would normally serve and it disappeared over dinner. Germans must be big on sweetness, as I found it much too sweet on my first taste. Adjusted to 1/3 of the sugar and thought it was perfect."
"Excellent --Made it for the 4th of July!!"