Baked German Potato Salad

Recipe from Priscilla Massie

Adapted by Jennifer Steinhauer

Updated October 20, 2020

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
1 hour 25 minutes
Rating
4(419)
Comments
Read comments

While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their traditions. “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms. Massie said, tended to adopt Thanksgiving first. Their tangy baked potato salad can be found on many tables around the state to this day, made easy by a crop that’s available statewide. —Jennifer Steinhauer

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 10 servings

  • 3 ½ pounds red potatoes, cut into 1 ½-inch cubes (about 8 cups)

  • Salt

  • ¾ cup diced bacon (5 to 6 slices)

  • Olive oil, if needed

  • 1 cup finely chopped celery (3 to 4 stalks)

  • 1 cup finely chopped onion (1 onion)

  • 3 tablespoons flour

  • ⅔ cup cider vinegar

  • ⅔ cup sugar

  • ½ teaspoon celery seed

  • 1 teaspoon whole-grain mustard

  • ½ teaspoon black pepper

  • 3 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

42 grams carbs; 11 milligrams cholesterol; 274 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 3 grams fiber; 553 milligrams sodium; 6 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.

  2. Step 2

    Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal ¼ cup, and return to the skillet.

  3. Step 3

    Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 ⅓ cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.

  4. Step 4

    Remove skillet from heat and stir in sugar, 1 ½ teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.

  5. Step 5

    Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
419 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

William Zars

I come from a long line of German and German-american cooks. This sauce was spot on without tasting over and over again for the perfect sweet and sour blend. My go to salad from now on. Thank you Jennifer

Joel

This very close to my aunt Sharon's recipe, which is easily the most requested dish for family potlucks. The only significant differences are the omission of celery (and celery seed) and the addition of a little bit of rosemary.

I often use golden potatoes for a creamier flavor. Take care though - they don't hold together as well as the red. I use dried onion instead of fresh but wouldn't think of using dried parsley. Also, you won't regret using a higher-quality bacon.

MP

One of best German Potato salads I've made. Made ahead to step 4, then refrigerated until near dinner and warmed up in oven. Could make a day ahead. Monitor the potatoes carefully during boil- want tender to eat and holding form nicely with stirring, not getting mushy with skin's falling off.
Also definitely customize the amount of sugar to taste- I added about 1/2 the amount in recipe and found sauce was just right amount of sweet & tang.

Ko

way too sweet for me... I'd use way less sugar and increase the bacon

Ginny M

Agree that the sugar should be halved, plus maybe a tad more. We felt like more bacon was needed, so we added 4 slices. We prepped and refrigerated, then baked about an hour (after refrigeration, needed more time. Big hit!

carolk

If you are a fan of German potato salad, this is a very good one. It could have used a bit more vinegar. The sweet sour seemed subdued.

Private comments are only visible to you.

Credits

Adapted from Priscilla Massie

Recipe Tags

or to save this recipe.