Search This Blog


Friday, March 20, 2015


This recipe was my Mom's from way back.  I hadn't made it in quite some time, but it delivered the same incredible flavor that my little taste buds remembered.

I served it with homemade shredded BBQ pork sandwiches....oooohhh baby, great supper!
Looks good enough to eat, right?

If you've never had German potato salad before, the first thing to know is it's served warm.  The second thing to know, is it's unlike any other potato salad since it has a sweet and sour flavor and everyone's favorite ingredient, BACON!


3 large Russett potatoes (boiled, not too soft)
¼ cup white vinegar
4-6 slices of  cooked bacon (broken into pieces)
1 Tbsp. flour
1 Tbsp. margarine
¾ cup water
¼ cup white sugar


After boiling the potatoes, cut them into large cubes.  I cook an entire pound of bacon to ensure I have plenty of bacon fat (since that is the base for the sauce), but only use about six slices.  Once the bacon is cooked, crumble the slices into pieces; place the rest in the freezer and re-heat for breakfast.

To the bacon fat, add the butter and flour.  Stir well.  Next, add the vinegar, water, sugar and salt/pepper to taste.  Let the sauce come to a boil.  Pour the sauce over the potatoes, coating the potatoes thoroughly.  Serve and Enjoy! 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.