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5 from 1 vote

German Potato Salad

A tangy vinegar based potato salad
Author Tracy

Ingredients

  • 6-8 red potatoes
  • 1 lb of bacon cut into 1" pieces
  • 2 cups of water divided
  • 1 cups of white vinegar
  • 3 - 4 tablespoons of cornstarch
  • 4 sliced chives
  • 1 - 2 tablespoons of sugar
  • salt and pepper to taste

Instructions

  • Quarter the potatoes and boil until tender.
  • Add cut bacon to a saute pan and cook until crispy. Drain 1/2 - 3/4 of the grease out of the pan. Be sure there's still some left, at least a couple of tablespoons. Add 1 cup of water, the vinegar, and sugar. Heat on low and let simmer. The sugar amount is to personal preference. I usually start with about 1/2 a tablespoon then add more slowly until I get a sweet / sour flavor I like. Add salt and pepper to taste. Turn up the heat and bring to a boil.
  • While the sauce is cooking, in a small bowl add 1 cup of cold water and then mix with 3 - 4 tablespoons of cornstarch (don't use hot or warm water as it will expand before you are ready to use it). Mix with your fingers until it feels smooth and silky.
  • When the sauce comes to slow boil, restir the cornstarch and slowly pour it into the hot sauce while using a whisk to briskly mix it in and not create lumps. Keep adding the cornstarch until the sauce thickens (until about a little thinner than the consistency of a beef gravy). Be sure to add it slowly so the sauce thickens slowly. If you add it all at once, you'll have a sweet and sour pudding.
  • Remove from heat and add warm potatoes to the sauce a little at a time and gently toss to coat. Add sliced chives and mix. Serve immediately while hot, or refrigerate and serve cold.