Ingredients for Mom's German Potato Salad
- Red Potatoes
- Lean Bacon
- Dried Onion
- Cider Vinegar
- 1/4 cup water
- 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- Salt And Pepper
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How to Make Mom's German Potato Salad
- Preheat oven to 350°F (175°C).
- Wash and peel 2 lbs of Yukon Gold potatoes. Cube potatoes into approximately 1-inch pieces.
- Place potatoes in a large casserole dish. Season generously with 1 tsp salt and 1/2 tsp black pepper. Toss to coat.
- In a large skillet, cook 6 slices of diced bacon over medium heat until crispy. Approximately 8-10 minutes.
- Remove bacon with a slotted spoon, reserving the bacon grease in the skillet. Set bacon aside and place on top of the potatoes.
- **Do not drain the bacon grease!**
- Add 1 medium chopped yellow onion to the skillet with the bacon grease. Cook until softened, about 3-5 minutes.
- Stir in 1/2 cup apple cider vinegar, 1/4 cup water, 2 tbsp all-purpose flour, and 2 tbsp granulated sugar.
- Whisk constantly until the mixture comes to a boil and thickens, about 2-3 minutes.
- Carefully pour the sauce over the potatoes and bacon in the casserole dish.
- Gently toss to combine, ensuring all potatoes are coated in the creamy sauce.
- Bake for 30 minutes, or until potatoes are tender and heated through. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
94g
Fat
43g
Carbs
35g
