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German Potato Salad

Out of fashion for some years, a mayonnaise-less potato salad cooked with bacon, dressed with vinegar, and served warm is being rediscovered today by a new generation of Americans. It was originally associated with German immigrants and was usually called German potato salad. This one has been modernized with an intriguing twist: the addition of a little cornstarch, which gives the salad a sophisticated, velvety texture. Serves 4

SKU 1060-Recipe

  • 4 Serves


  • 4 pounds red potatoes
  • 1/3 pound bacon, cut into 1/4-inch dice
  • 2 finely minced medium onions
  • 1/2 cup white-wine vinegar plus a little additional to taste
  • 1 1/2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 3/4 cup water
  • salt and pepper to taste
  • 1 egg, beaten
  • 1 tablespoon chopped fresh chives for garnish


  1. Fill a large pot two-thirds full with water, add salt, and bring to a boil. Cook potatoes with skins on until just past crunchy, about 7 to 8 minutes. Drain and set aside.
  2. Put the bacon and onions in a large heavy skillet, and cook over moderate heat until the onion softens but does not brown, about 6 minutes.
  3. Add the vinegar and sugar to the skillet and bring to a boil over high heat.
  4. Mix the cornstarch with a few teaspoons of the water and make a smooth paste. Add the cornstarch paste to the skillet and mix well, scraping the bottom of the pan with a wooden spoon. Add the remaining water and return to a boil. Turn the heat down to low and continue to cook for 10 minutes, or until the mixture has a velvety texture.
  5. When the potatoes are cool enough to handle, peel them, cut them into 1/4-inch slices, and place them in a large mixing bowl. Sprinkle with salt and pepper to taste. Pour the bacon and onion mixture along with the beaten egg, over the potatoes. Gently mix all ingredients well; do not break the potato slices. Mix in a little additional vinegar to taste. Sprinkle salad with chives and serve warm.