This is as close as I can get to my German Mother-in-law’s recipe for authentic German potato salad. Clara never measured, like all really good cooks with an ethnic background. Some folks like to add hard boiled eggs, others nix the celery. Great for Oktoberfest. You may want to add more vinegar, sugar (or maybe less!) – just taste as you go and know that the potatoes will soak up the dressing nicely. I used red potatoes. Now I won’t be a slave to buying the canned or deli German potato salad at the grocery!
8 slices bacon (I used thick sliced), cut into little pieces then sautéed – save drippings (You an also fry the bacon whole, then crumble after cooking)
1 heaping cup chopped onion
1-2 ribs celery, chopped (if they’re real long, use one – more can be added if you like)
2 tablespoons flour
2/3 cup cider vinegar
1 cup water
1/3 cup sugar or to taste
Salt and pepper
About 8 cups sliced cooked potatoes (peel, then cook, then slice into 1/4” pieces)
Garnish if you want with a handful chopped parsley
Cook onion and celery in about 3-4 tablespoons bacon drippings until tender but don’t let onion brown. Celery may still be crisp – that’s OK. Sprinkle flour over and blend. Mixture may be a bit lumpy. Add vinegar and water and cook, stirring until bubbly and slightly thick. Stir in sugar, S&P & cook about 5 minutes or so. Stir in potatoes and bacon, heat through, stirring to coat potatoes. Serve warm or room temp.