I’ve tried my fair share of potato salads over the years at picnics, parties, and family functions. They always look so delicious, but every time I take a bite, I’m disappointed. The problem is, I’m not much of a mayo fan. I attribute it to a bad tuna sandwich I ate as a kid that I never got over. I haven’t been able to find one that I liked until I came across this recipe that was my great-grandmother’s! It’s tangy, it’s creamy, it’s full of bacon, and it’s mayonnaise free! It’s also really filling and since it’s served warm, it pairs perfectly with a protein and a green veggie for dinner. Great-grandma peeled, boiled, and then sliced her potatoes into thin circles. That seemed pickier than I felt like messing with so I chopped mine into cubes and ended up with a side dish with the same flavor profile, with pieces that were a little easier for kids to pick up with a fork!
Great Grandma's German Potato Salad
- 3 1/2 lbs red skinned potatoes peeled and cubed into bite-sized pieces
- 1/2 lb bacon diced
- 1 cup chopped onion
- 2 tbsp flour
- 2 tbsp butter
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup vinegar
- 1 cup sour cream
- chopped fresh parsley to garnish
- Boil potatoes in salted water until fork tender. Drain and set aside to keep warm.
- While potatoes cook, fry diced bacon in a large skillet until crisp but not burned. Remove bacon pieces to a paper towel to drain and set aside. Empty grease from skillet, reserving about 1 tbsp.
- Cook chopped onion in reserved bacon grease over medium heat until translucent.
- Add butter to skillet and melt.
- Sprinkle with flour and stir to coat onions. Cook an additional 3 minutes, stirring frequently.
- Add in vinegar and stir constantly until thick and bubbly. Remove from heat.
- Stir in sour cream, salt, and pepper.
- Place warm potatoes in a large serving bowl and dump mixture over top. Toss gently to coat.
- Stir in chopped parsley and crisp cooked bacon just before serving. Taste for salt and pepper and serve warm. Sprinkle top with additional bacon if desired.