A Taste of Utica German Potato Salad

by Joanne on August 1, 2010

Given to me by my dearest friend…Lotte”…. posted by Chris

Chris offers this German Potato Salad for enjoyment in this weeks version of A Taste of Utica cooking. 


Page 67 of our book offers two options for making the perfect picnic salad. 

I was surprised at how much taste this dish offers due to it’s easy preparation and scant ingredient list.


German potato salad is made with cooked potatoes, bacon, celery, onions, and green peppers bound with a dressing of oil from the cooked bacon, vinegar, seasonings and sugar. It can be served hot, room temperature or cold. 

German Potato Salad – Version 1


*I added chopped green pepper to make the dish a bit more colorful.

  • 6 – 8 medium potatoes:  Cook and peel. Cut into 1/4” slices *I used red skinned potatoes and boiled whole for just under 20 minutes or until the fork met with minimal resistance when stuck into the potato.
  • 12 slices of bacon:  Pan fry and dice *I used “Smart Bacon” as a vegetarian version.
  • 3 medium onions (1 1/2 cups): peel and chop *I used 1 large Vidalia onion
  • 1 cup + 2 TBS white vinegar *I used 1 cup
  • 1 1/2 TBS sugar * I used 3/4 TBS
  • 1 1/2 tsp salt * I used 1 tsp
  • 1/4 tsp pepper * I used about 10 – 12 grinds of the pepper grinder

Heat in a sauce pan the vinegar, sugar, salt and pepper. Bring to a boil. Let boil about 5 minutes.

In a large bowl, add the prepared potatoes.  In another bowl, add the onions and when the above sauce is ready, pour over the onions.  Pour this mixture over the potatoes and stir together gently.  Toss in the diced bacon to coat all ingredients equally.


German Potato Salad – Version 2 *Chris’ favorite way to prepare this enjoyable dish and also, the authentic version of Bavarian Potato Salad.

Using the ingredient and method above, boil the potatoes and slice into small pieces.  Chop and dice onions and add to the potatoes. 

Beginning with 2 TBS of white vinegar and 2 TBS of oil, salt and pepper to taste.  You may need to add some warm water (star with a TBS at a time) until the salad doesn’t look so dry. 

You might want to add grated cucumber.  If you add cucumber you should grate and let sit awhile and then squeeze out the access water from the cucumber before adding to the potato mixture.


A memory from Karen Mancini… “I was born and raised a block from Gold Medal, on Ontario Street.  The neighborhood stores were great.  Do you remember Gracie’s store off Rutger Street?  She had every candy in the world there… plus pizza and sausage…all sorts of stuff.  I loved her!”


Print Friendly, PDF & Email


  • […] This post was mentioned on Twitter by Applecrumbles, Applecrumbles. Applecrumbles said: German Potato Salad: http://www.applecrumbles.com/2010/08/01/a-taste-of-utica-german-potato-salad/ […]

    • At 2010.08.01 12:00, Kayte said:

      This German Potato Salad deal is always a big hit in Mark’s family. Their recipe sounds very similar to your version 1 except that we use a little less bacon in it and we slice the potatoes. Yours looks lovely and I am going to try your versions 1 & 2 soon. Thanks for posting this.

      • At 2010.08.02 08:30, Joanne said:

        I was kind of in a fog making this salad and it totally left my mind about slicing instead of cubing the taters. Oh well…next time.

        • At 2010.08.01 13:16, Monet said:

          I always prefer German potato salad. I’m not a big mayo girl, and I love things with a tang, so this would be my obvious choice. I love how you added the green pepper…color is always good!

          • At 2010.08.02 08:30, Joanne said:

            I’m not a mayonnaise person either. It doesn’t matter how many healthy versions they try to promote. I’ll try any substitute available over mayo.

            • At 2010.08.01 21:12, Hannah said:

              German-style potato salad is the only kind I can stand- Just say no to mayo! Anyhow, I’ve never made it with faux bacon before, and that sounds like a great addition.

              • At 2010.08.02 08:31, Joanne said:

                I agree – Hold The Mayo!

                • At 2010.08.02 06:19, Lindsay said:

                  I used to be a southern style potato salad kind of girl, but over the last few years I’ve come to prefer a vinegar based. It’s nice to be able to actualy taste the potatoes and veggies instead of just mayo and salt.

                  • At 2010.08.02 08:31, Joanne said:

                    So true.

                    Previous post:

                    Next post: