Baked German Potato Salad

Recipe from Priscilla Massie

Adapted by Jennifer Steinhauer

Updated Oct. 21, 2020

Baked German Potato Salad
Tony Cenicola/The New York Times
Total Time
1 hour 25 minutes
Rating
4(404)
Comments
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their traditions. “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms. Massie said, tended to adopt Thanksgiving first. Their tangy baked potato salad can be found on many tables around the state to this day, made easy by a crop that’s available statewide. —Jennifer Steinhauer

Featured in: The United States of Thanksgiving

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Ingredients

Yield:8 to 10 servings
  • 3½pounds red potatoes, cut into 1½-inch cubes (about 8 cups)
  • Salt
  • ¾cup diced bacon (5 to 6 slices)
  • Olive oil, if needed
  • 1cup finely chopped celery (3 to 4 stalks)
  • 1cup finely chopped onion (1 onion)
  • 3tablespoons flour
  • ⅔cup cider vinegar
  • ⅔cup sugar
  • ½teaspoon celery seed
  • 1teaspoon whole-grain mustard
  • ½teaspoon black pepper
  • 3tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

274 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 6 grams protein; 553 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.

  2. Step 2

    Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal ¼ cup, and return to the skillet.

  3. Step 3

    Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1⅓ cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.

  4. Step 4

    Remove skillet from heat and stir in sugar, 1½ teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.

  5. Step 5

    Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.

Ratings

4 out of 5
404 user ratings
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Comments

William Zars

I come from a long line of German and German-american cooks. This sauce was spot on without tasting over and over again for the perfect sweet and sour blend. My go to salad from now on. Thank you Jennifer

Joel

This very close to my aunt Sharon's recipe, which is easily the most requested dish for family potlucks. The only significant differences are the omission of celery (and celery seed) and the addition of a little bit of rosemary.

I often use golden potatoes for a creamier flavor. Take care though - they don't hold together as well as the red. I use dried onion instead of fresh but wouldn't think of using dried parsley. Also, you won't regret using a higher-quality bacon.

MP

One of best German Potato salads I've made. Made ahead to step 4, then refrigerated until near dinner and warmed up in oven. Could make a day ahead. Monitor the potatoes carefully during boil- want tender to eat and holding form nicely with stirring, not getting mushy with skin's falling off.
Also definitely customize the amount of sugar to taste- I added about 1/2 the amount in recipe and found sauce was just right amount of sweet & tang.

carolk

If you are a fan of German potato salad, this is a very good one. It could have used a bit more vinegar. The sweet sour seemed subdued.

Cf

Used less sugar as recommended by multiple reviewers but it was too vinegary. Added a little sugar after I baked it and it was great.

Janet

Sorry, I grew up in the UP with all 4 grandparents coming over from Finland. I never had a Cornish hen growing up but plenty of Cornish pasties. The description for the recipe must be mistaken.

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Credits

Adapted from Priscilla Massie

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