Ingredients for German Potato Salad From Grandma Eva
- 4 lbs Potatoes
- 1 lb Bacon
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 1/4 cup Flour
- 1/2 cup Sugar
- 1/2 teaspoon black Pepper
- 1 1/2 teaspoons Salt
- 1/2 cup Apple Cider Vinegar
- 1 cup Water
- 2 tablespoons Bacon Grease (reserved)
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How to Make German Potato Salad From Grandma Eva
- Wash and quarter the potatoes. Place in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are boiling, cook bacon until crisp. Remove bacon from pan, reserving 2 tablespoons of bacon grease. Set bacon aside to crumble later.
- Drain potatoes and let them cool slightly. You can peel them before or after boiling depending on preference.
- In a medium saucepan, sauté onion and celery in reserved bacon grease over medium heat until softened, about 5 minutes.
- Whisk in flour, sugar, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in vinegar and water. Continue to stir constantly until the sauce thickens, about 2-3 minutes.
- Gently slice the cooled potatoes and place them in a large bowl.
- Pour the warm sauce over the potatoes.
- Crumble the cooked bacon over the potatoes and gently toss to combine.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
10g
Carbs
9g
