Go Back

Rose’s German Potato Salad

Course Potato, Salad
Author Carolyn


  • lbs russet potatoes
  • 2 T salt
  • 1 C chopped celery
  • 2 green onions chopped
  • ½ lb bacon
  • ½ C vinegar
  • ½ C sugar
  • C cold water divided
  • 4 T cornstarch
  • 2 T finely chopped parsley
  • 2 hard-cooked eggs sliced


  • Boil whole potatoes covered in water with salt until just tender. Drain well. Cool slightly, peel and cut potatoes into1/4 inch cubes. Place in large bowl with celery and onions. Set aside.
  • In large skillet, fry bacon over medium heat until crisp. Remove bacon, leaving drippings in skillet. Drain bacon on paper towels. Crumble bacon and add to potato mixture.
  • Add vinegar, sugar and 1 C cold water to bacon drippings. Stir over medium heat until sugar dissolves.
  • In separate bowl, mix cornstarch and remaining ½ C cold water until very smooth. Add to bacon drippings, stirring until thickened. Remove from heat and add to potatoes. Mix well. Place in serving dish and garnish with parsley and hard –cooked eggs.


June 2013