Gam’s German Potato Salad

Prep time: 20 minutes

Cook time: 30 minutes

I’ve never fancied traditional potato salad, but German Potato Salad is a whole new ballgame. Served warm with little bits of bacon, it is not nothing like the cold, often mayo-laden version that I grew up knowing. Jaye’s German grandma, Gam, introduced me to this dish years ago and it has been one of our favorite side dishes for fall feasts and game day eating ever since.

Gam was such a proud cook, but she wasn’t too proud to share some secrets and short cuts. She once admitted to me that she liked the canned version of German Potato Salad from Read almost as much her recipe. And truth be told, this is the version I have been serving to my own family for the past 20 years. Until now.

Last weekend, I attempted Gam’s recipe, which I rediscovered in my recipe box but had never made. It took me twice to get it right, and what I learned is that bacon grease and a bit of sugar are game changers with this recipe. You can get Gam’s recipe below, but this blog post is a two-for-one (you’re welcome!) because I also want to share Jaye’s beer brat recipe. Paired with German Potato Salad, this is one of our favorite meals we enjoy while watching the Vikes. 

Gam loved her German heritage! This pic is from the late 90’s at GermanFest at the Germanic-American Institute in St. Paul. It was an annual event that she and sweet Pop loved to attend to listen to German music (the alpenhorn!) and eat German food. Jaye and I attended it with them for several years, and I will always treasure these memories!

To make the beer brats:  On game day, Jaye browns Johnsonville Original (uncooked) Brats in a cast iron pan, then throws them in the crockpot with some beer and sliced onions.  He cooks the brats on high for about 4 hours, and the result is a super tender brat with the best flavor that we top with mustard (no ketchup!) and some of the onions from the crockpot. I love having German Potato Salad on the side and even putting some directly on my brat, or soaking up whatever is left with my brat bun.

I am not sure if Gam ever enjoyed her potato salad with beer brats, but I am sure she’d enjoy knowing that her love for all things German, including German Potato Salad, lives on in our family today!

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Gam's German Potato Salad

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes

Served warm with crispy bits of bacon, this is not your grocery store deli's version of potato salad.

Ingredients

  • 6 cups sliced cooked potatoes
  • 2 tablespoons chopped parsley
  • 6 slices bacon
  • 1 finely chopped onion
  • 2 tablespoons flour
  • 1/3 cup cider vinegar
  • 1/2 cup water or chicken stock
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper

Method

  • 1)

    Boil and slice potatoes; set aside.

  • 2)

    Cut six slices of bacon into 1/2 inch squares and cook in skillet over low heat, stirring frequently until crips and brown. Remove bacon from skillet and set aside.

  • 3)

    In the same skillet, WITH THE BACON GREASE (I removed some and left about 2 tablespoons in the pan, add the chopped onion and flour; stir until bubbly.

  • 4)

    Add cider vinegar, water, sugar, salt and pepper. Bring to boil and cook one minute, stirring constantly.

  • 5)

    Pour over potato mixture. Top with bacon and fresh parsley.

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