By Lali on September 21, 2001
Photo by Dine & Dish
Photo by Dine & Dish
"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!"
"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 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."
"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!"
"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 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!"
"great dressing. I used only half the sugar called for and the sweet & sour balance seemed great."
"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!"
"Great recipe. I poured off a lot of the bacon grease and used brown mustard. Turned out great! Thank u!"
"Truly authentic. I'm a potato salad lover, but have yet to find a German version that was authentic. Although there are variations on the German potato salad, Hubby said this is just like what he ate while stationed in Germany for a decade. I was very pleased with this recipe and will definitely share it with others, as well as make it again often."
"I thought one cup of sugar was way too much - I made it a second time and used half a cup of sugar - it was much better but when all is said and done, my family prefers cold potato salad."
"This is real delicious, as all the comments attest to, BUT it lacks something my own mother added to hers, all the years I was growing up: hard-cooked eggs, chopped!<br/><br/>WOULD LIKE TO KNOW WHAT EVERYONE SERVES AS SIDE DISHES FOR German Potato Salad............"