Lilo's Authentic German Potato Salad Recipe: My German Mother-In-Law's Old World Potato Salad by Elisa Schmitz

Growing up, my husband, Dieter, thought German potato salad was the only way to make potato salad. In fact, he said his mother, Lilo, who immigrated to Minnesota from Germany to marry Dieter's father when she was 25 years old, called it "Kartoffelsalat," which in German simply means potato salad. Imagine his surprise to later learn there were so many other ways to make potato salad! But, German potato salad will forever be his favorite.

That's why we decided to make his mother's German recipe together, to celebrate our nine-year wedding anniversary on July 4th. That wasn't the first time we've cooked together to celebrate our anniversary or other special occasion. On our seven-year anniversary, for example, we made this delicious pan-seared steak with fresh cherry sauce. And, on New Year's Eve, we love to make this creamy Swiss fondue.

Lilo's authentic German potato salad recipe is very easy to make – and incredibly delicious. You only need seven ingredients (and no mayonnaise!), but they come together to create a decadent, slightly sweet and tangy potato salad that you will crave. The secret? Sautéing onions in bacon grease. Seriously! See Lilo's original handwritten recipe on a notecard, shared with us by Dieter's sister Monica. Because we were serving the potato salad at a cookout, we modified her recipe a bit to feed a crowd.

The ingredients list is simple for this gluten-free potato salad recipe: potatoes, bacon, onions, sugar, white vinegar, water and cornstarch. A parsley garnish is optional. You boil the potatoes then set them aside. Next, you fry the bacon then sauté the onions in the bacon grease. Then you add the sugar, vinegar, water and cornstarch. Finally, you coat the potatoes in the mixture then top the potatoes with the remaining bacon.

Serve this savory German potato salad warm for lunch, or as a side dish with just about any dinner. It's perfect with barbecued chicken, burgers, brats or whatever you enjoy with your potato salad. Be sure to make enough for everyone to have seconds, because they will definitely be coming back for more!

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Cuisine: German
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Ingredients

• 5 pounds medium-sized red potatoes, peeled and cut into similar-sized chunks
• 1 pound thick-cut bacon (about 10 slices), cut into 1-inch pieces
• 1 large onion, diced
• 1/2 cup granulated sugar
• 1/2 cup white vinegar
• 1 cup water
• 2 tablespoons cornstarch
• parsley, for garnish (optional)

Recipe Notes

• You could use Yukon gold potatoes instead of red potatoes, if preferred.

• If not serving the potato salad immediately, instead of transferring the potato salad to a serving bowl, you could keep it in the pot and cover it with a lid to keep it warm.

• Store leftover potato salad in an airtight container in the refrigerator.

Here's how to make it:

1. Place potatoes in a large pot and add water to cover by at least a couple of inches. Bring to a boil and cook until potatoes are tender but not too soft, about 10 minutes. Drain potatoes and set aside.
   
2. While the potatoes are cooking, cut bacon into 1-inch pieces.
   
3. Place them in a deep skillet or sauté pan over medium-high heat. Fry bacon pieces until crispy and golden, about 8 to 10 minutes.
   
4. Remove half the bacon from the pan and place it on a paper towel-lined plate.
   
5. Add onions to the bacon in the pan. Sauté the onions in the bacon grease until they're cooked through and "glassy."
   
6. Add the sugar, vinegar and water to the pan. Bring to a boil, then stir in the cornstarch.
   
7. Once the mixture is thickened, remove it from heat.
   
8. Put the potatoes back into the pot you boiled them in (or into a large mixing bowl). Pour the bacon mixture over the potatoes. Toss to coat.
   
9. Transfer the potatoes to a large serving bowl and sprinkle the remaining bacon over the top.
   
10. Garnish with fresh parsley, if desired, and serve immediately.
    
    

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