German Potato Salad

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This easy potato salad recipe with celery, bacon and sweet.sour dressing is sure to brighten any gathering.


Units Scale
  • 2 pounds waxy potatoes, scrubbed, halved and sliced 1/4 inch thick
  • 4 ounces bacon, diced
  • 1 shallot, minced
  • 2 tablespoons extra-virgin olive oil
  • 5 tablespoons white wine or red wine vinegar
  • 1 teaspoon sugar
  • 2 celery stalks, diced
  • 1/4 cup minced fresh parsley
  • Salt and freshly ground pepper, to taste


Combine the potatoes with 6 cups salted water in a medium saucepan.

Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 5 to 10 minutes. Reserve 1/4 cup of the cooking liquid and drain. Transfer the potatoes to a large mixing bowl and keep warm.

Meanwhile, in a large skillet, cook the bacon over medium heat until brown and crisp, about 4 minutes. Remove the bacon with a slotted spoon and transfer to the bowl with the potatoes. Drain off all but 2 tablespoons of the bacon grease.

Add the shallot to the skillet and cook until slightly softened, about 3 minutes. Stir in the reserved cooking liquid, oil, vinegar and sugar. Bring to a boil. Pour the mixture over the potatoes and toss to coat.

Add the celery, parsley, and salt and pepper to taste. Mix well. Serve immediately.