Baked German Potato Salad

Name: Baked German Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. diced bacon; 4 Tbsp. bacon fat; 3 Tbsp. flour; 3 tsp. (or less) salt; 1 c. sliced celery; 1 c. chopped onion; 2/3 c. sugar; 2/3 c. vinegar; 1 1/3 c. water; 1/2 tsp. (or less) pepper; 8 c. sliced cooked potatoes

Eats Now Editorial Team · 1012 kcal · Salads

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Baked German Potato Salad – a delicious recipe with bacon, bacon fat, flour, salt, celery, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 c. diced bacon
4 Tbsp. bacon fat
3 Tbsp. flour
3 tsp. (or less) salt
1 c. sliced celery
1 c. chopped onion
2/3 c. sugar
2/3 c. vinegar
1 1/3 c. water
1/2 tsp. (or less) pepper
8 c. sliced cooked potatoes

1
["Fry bacon until crisp; drain.", "Return 4 tablespoons fat to skillet.", "Add flour, salt, celery and onion; cook gently.", "Add sugar, vinegar, water and pepper; bring to a boil. Add potatoes and diced bacon.", "Pour into a 3-quart baking dish and bake in a 350u00b0 oven for 30 minutes.", "Serves 12."]

1012

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. diced bacon, 4 Tbsp. bacon fat, 3 Tbsp. flour, 3 tsp. (or less) salt, and more.

Yes, Baked German Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1012 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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