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Nutrition Facts
Serving Size 1 (319g) Recipe makes 6 servings
Calories 524
Calories from Fat 339		(64%)
Amount Per Serving		%DV
	Total Fat 37.7g	57%
	Saturated Fat 8.4g	41%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 13.2g
	Trans Fat 0.1g
Cholesterol 25mg		8%
Sodium 330mg		13%
Potassium 974mg		27%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 4.9g	19%
	Sugars 3.7g
Protein 8.7g		17%
detailed view... how is this calculated?

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Hot German Potato Salad

Recipe #138636 | 1 hour | 45 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Sep 23, 2005

I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.

SERVES 6 -8 (change servings and units)

Ingredients

2 1/2 lbs potatoes
1/2 lb bacon
9 tablespoons vegetable oil
7 tablespoons cider vinegar
2 large onions, finely chopped
1/4 cup parsley
paprika
salt and pepper, to taste
1 dash worcestershire sauce

Directions

1
Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like).
2
Fry bacon crisp and crumble.
3
Sauté onion in the bacon grease, then remove.
4
Pour out the grease, but don't wash the pan.
5
In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper.
6
Simmer for 5 minutes.
7
Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!).
8
Pour dressing on and toss.
9
Let set all day to let flavors mingle.
10
Heat in 350°F oven for about 15 minutes or until hot.

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Featured Reviews for This Recipe

From: Humble Bee

On May 26, 2008

I made this recipe exactly as written with no deviations. I am appointing 3 stars for ease of preparation, great directions and the ability to make this in the AM and reheat it at serving time. I made this for a BBQ yesterday and had a large portion of it left over. I had 10 guests and no one really cared for this recipe at all. It had a very strong vinegar taste and was oily, which is a dead recipe to me. I always try to make a recipe exactly as written the first time and if I want to make it again, I may tweak it where needed. But, unfortunately, I do not think I will be making this again. It very well may be because of the the part of the country we live, we are not accustomed to such a dish and flavor combinations.

0 people found this review helpful

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From: Chickee

On Sep 21, 2007

This was great, although I made a few changes. I scaled it to serve 20 (!). I swapped the quantities of oil and vinegar, and I also put about a tablespoon of mustard in with the bacon and onion, it gave it a wonderful flavour. My husband has requested the leftovers as lunchpacks with nothing else! Thanks I'll make it again.

0 people found this review helpful

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From: Pot Scrubber

On Oct 19, 2005

I made this for the first time this week in memory of my late husband whose birthday was this week. It was one of his favorite dishes and his specialty in the kitchen. It brought back fond memories. I didn't drain any of the bacon fat and I added a small whipped egg to the oil and vinegar mixture because I remember that he always did as a thickening agent. Surprisingly, the egg doesn't scramble when added to the grease this way.

4 people found this review helpful

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From: Symons4ever

On Jul 31, 2006

I cannot begin to tell you how gorgeous this salad was! I made it over the weekend for my darling in laws and within 5 minutes, the whole pot had gone (5 1/2lbs of potatos between 6 people!) The smell was out of this world. This is a real winner and one I am definitely going to be making again! I would advise all who try this recipe to make plenty of it as it will undoubtedly be the most popular dish at all parties. Thanks for sharing this fantastic recipe.

2 people found this review helpful

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