This recipe came to me by way of an old friend who worked with me many years ago. Her name was Gisela and she was born and raised in Berlin. She grew up during WWII and shared many stories about her experiences during that difficult time. She eventually married a U.S. soldier and moved to Missouri. This recipe was her mother’s and is an old, traditional warm German potato salad. She brought it to work potlucks and it was a hit with everyone.

This is a really simple dish, inexpensive to make, and is perfect for church dinners, family pot lucks, work luncheons and anywhere you need to carry a Crock-Pot full of yumminess!


2 1/2 pounds red potatoes
1 medium onion, finely minced
2 tablespoons kosher salt
black pepper to taste
8 slices thin-sliced bacon
4-5 tablespoons bacon grease
1 1/2 cups water
1 cup white vinegar
1/3 cup sugar
3-4 tablespoons cornstarch


In a large pan, place potatoes (whole and with skin on) and cover with water. Cook on medium until potatoes are done, but still slightly firm. Remove from heat and drain. When cool enough to handle, peel and slice. Place slices into a large mixing bowl.

Add the onions, salt and pepper to the potatoes. Toss to mix. DO NOT STIR OR YOU WILL BREAK UP THE POTATOES AND MAKE THEM MUSHY.

Fry the bacon in a large skillet until crisp. Remove to a paper towel to drain. Drain bacon grease into a glass measuring cup. Make sure you have 4-5 tablespoons bacon grease. Allow any of the dark crispy bits from the pan to settle to the bottom. Return the clear drippings to the skillet over medium heat. Add the sugar, water and vinegar. Mix the cornstarch with just enough water to dissolve the cornstarch and make it pourable. Add to the mixture in the skillet, whisking to combine. When the mixture achieves a gravy consistency, remove from heat.

Place the potato mixture in a Crock-Pot. Add the sauce. Using a large spoon, gently move the potatoes away from the sides to allow the sauce to reach the bottom of the Crock-Pot. Heat on low in the Crock-Pot for 1-3 hours. Reduce to warm until ready to serve. When serving, crumble the bacon over the top. Refrigerate leftovers.

Gisela always insisted that she make her bacon in the microwave so that the fat didn’t become dark as it does in a skillet. She said having very clear bacon fat was key to having a beautiful dish of German potato salad!


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