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German Potato Salad



  • 68 medium red potatoes, scrubbed
  • 3 slices bacon, diced
  • 1 1/2 Tbsp flour (Use 1:1 gluten free flour for GF, such as Bob’s Red Mill, Cup4Cup or King Arthur Flour brands)
  • 1/2c apple cider vinegar
  • 1/2c water
  • 3 1/2 Tbsp sugar
  • 1 tsp salt
  • 1/41/2tsp black pepper
  • 34 Tbsp fresh parsley, minced (optional)


  1. Place potatoes in a large pot and fill with water until potatoes are completely covered by 1-2 inches of water. Bring to a boil and cook until mostly tender, about 15-20 minutes (or more, if larger). Drain and allow to cool before peeling and slicing into 1/4″ thick slices.
  2. To make the dressing, brown bacon pieces in a large skillet over medium heat until crisp. Set bacon aside to cool on paper towels. Reduce heat to medium-low and add flour, stirring to combine. Cook 1-2 minutes. Pour in vinegar, water, sugar, salt, and pepper. Cook, stirring until thickened, about 3-4 minutes. Toss dressing with sliced potatoes and stir in parsley. Serve warm or room temperature.