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A Cooking Adventure with Thom

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 German Potato Salad

Donna Hackett

Original Recipe from Taste of Home Magazine, Premiere Edition

Serves: 6






5 bacon slice
cup red or white onion, chopped
2 tablespoons all-purpose flour
cup cider vinegar
cups water
cup sugar
1 teaspoon sea salt
teaspoon pepper
6 cups Idaho potato, peeled and sliced


Cooking Method

Bring a large pot of salted water to a boil.

  1. Add peeled and sliced potatoes; cook until tender but still firm, about 15 minutes.

  2. Drain, and transfer to a large bowl.

  3. Add onions.

In a large skillet...

  1. Fry bacon until crisp; remove and set aside. 

  2. Drain all but 2-3 tablespoons of drippings.

  3. Cook onion until tender. 

  4. Stir in flour; blend well. 

  5. Add vinegar and water.

  6. Cook and stir until bubbly and slightly thick. 

  7. Add sugar and stir until if dissolves. 

  8. Crumble bacon; gently stir in bacon and potatoes. 

  9. Heat through, stirring lightly to coat potato slices. 

Serve warm.

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