Hot German Potato Salad

  • Yield: 4 to 6 servings


3medium potatoes
3slices bacon, chopped
2tablespoons flour
1/4 to 1/2cup vinegar
1cup water
1medium onion, chopped
1teaspoon sugar
Salt and pepper


  1. Scrub and rinse the potatoes. Boil in water to cover in a saucepan until tender; drain. Let stand until cool.
  2. Fry the bacon in a skillet until crisp. Remove the bacon to a bowl using a slotted spoon.
  3. Stir the flour into the bacon drippings in the skillet. Stir in the vinegar and water. Cook until thickend, stirring constantly.
  4. Peel the cooled potatoes and slice into a bowl. Add the onion and sugar and mix well. Add to the gravy in the skillet. Heat over low heat until the potatoes are heated through.
  5. Season with salt and pepper. Stir in the bacon. Spoon into a serving bowl. Garnish with hard-cooked eggs.

Recipe reprinted with permission from Mackinac Island Medical Center, The Flavors of Mackinac (Mackinac Island Medical Center, 1997)