If you like potato salad, or are tired of the same old thing, you should try German potato salad. It has a bite that normal potato salads just don’t have, and is usually served warm. Here are 3 of my favorite German potato salad recipes for you to try.

German Potato Salad I

Ingredients:

2 or 3 pounds potatoes, cut in 1 inch pieces

1/2 pound bacon

1 small onion, chopped

4 medium sweet pickles, chopped fine

4 boiled eggs, chopped

3/4 teaspoon salt

1 teaspoon black pepper

1 teaspoon celery seed

1 tablespoon sugar

4 tablespoons vinegar (apple cider vinegar works best)

Preparation:

1. Peel potatoes and cut into 1″ pieces. Cook in boiling water until done. Drain.

2. While potatoes are boiling, chop eggs, pickles and onions. Add salt, pepper, celery seed, sugar and vinegar. Mix well.

3. Slice bacon into small pieces and cook until well done, or slightly crisp. Drain off most of the fat.

4. Add potatoes and bacon to egg mixture. Mix gently to coat potatoes, being sure not to crush them. Serve warm or cold.

German Potato Salad II

Ingredients:

5 medium potatoes

4 hard boiled eggs, sliced

4 slices bacon

1 small onion, diced

1 tablespoon all-purpose flour or cornstarch

1 1/2 teaspoon salt

1/3 cup sugar

1/3 cup vinegar

1/3 cup potato water

Preparation

1. Peel potatoes and slice in 1/4″ thick slices. Cook in boiling water until done, but not soft. Drain, reserving 1/3 cup of the water.

2. Slice eggs and dice onion. Set aside.

3. Cut bacon into small pieces. In a large pan, cook bacon until done. Remove bacon, leaving drippings in pan.

4. To the drippings, add the flour, stirring well. Add salt, vinegar, sugar and potato water. Stir well and cook until slightly thickened.

5. Add potatoes, eggs, onion and bacon to thickened sauce. Mix until potatoes are covered in sauce. Serve warm.

Hot German Potato Salad

Ingredients:

9 medium potatoes, cut in 3/4 inch pieces

6 slices bacon, sliced small

1 medium onion, chopped onion

2 tablespoons all-purpose flour

2 tablespoons sugar

2 teaspoons salt

1/2 teaspoon celery seed

1/2 teaspoon black pepper

2/3 cup potato water

1/3 cup vinegar

Preparation:

1. Peel potatoes and cut into 3/4″ pieces. Cook in boiling water until done. Drain, reserving 2/3 cup water.

2. In a large skillet or pan, fry bacon that has been cut into small pieces until crisp. Remove bacon from pan.

3. Cook chopped onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat and stir until bubbly.

4. Remove from heat and stir in potato water and vinegar. Stir until smooth. Return to heat and bring to a boil, stirring constantly. Continue to cook and stir for 1 minute or until thickened. Reduce heat to low.

5. Stir potatoes and bacon into hot mixture, being careful not to smash the potatoes. Heat through, stirring gently to coat potato slices. Serve hot.