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Potluck German Potato Salad

This is a big hit at church potlucks. One man says he comes only so that he can eat my potato salad! —Kathleen Rabe, Kiel, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    12 servings


  • 3 pounds small Yukon Gold potatoes, unpeeled (about 10)
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 cup water
  • 1/2 cup white vinegar
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon strips, cooked and crumbled


  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside.
  • Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes.
  • When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.
Nutrition Facts
2/3 cup: 194 calories, 3g fat (1g saturated fat), 7mg cholesterol, 181mg sodium, 39g carbohydrate (15g sugars, 2g fiber), 5g protein.

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