I inherited my Mom's pressure cooker and recipe book that came with it when she stopped cooking very much many years ago. This a wonderful tasty recipe! I made it this past week when my son and family were here and a good friend. It's always a hit.

When I make it I double the recipe and triple the "sauce". I found that when I use my electric PC the "sauce" cooks down too much. So when I double the potatoes I triple the "sauce".

Made in my pressure cooker.

German Potato Salad

6 slices bacon, diced

4 medium potatoes, diced

1 onion, thinly sliced

2 to 3 TBL. sugar

2 tsp. salt

1/8 tsp. pepper

1 tsp. dry mustard

2 TBL. water

2 TBL. parsley

1/3 cup vinegar

Heat PC and brown bacon, pour off fat.

Add potato and onion to pan.

Combine remaining ingredients and pour into cooker. Mix well.

Cook for 5 minutes on high pressure and cool cooker at once.

I always double the recipe.

Friends have tried to duplicate recipe without a PC and have had no luck.

Well, since I don't have a PC.... but thank you.

I looked for the cookbook, and realized I lent it to a friend a couple of years ago and he hasn't returned it! I wrote to him, asking for it back.

I did come across this recipe. It doesn't have flour in it, has cider vinegar and sliced green onions which is what I always remember with German potato salad.

Hot German Potato Salad

I threw out a request on the local group for the recipe from Food that Really Schmecks. Here it is. It doesn't say German potato salad, and it would probably be too sweet, to be the recipe you're looking for Sushi.

Martha your Grandma’s recipe seems like what my mom used to make. I’m going to print it and try it!

I was given another recipe from the online group I requested it in. She said that I'm looking for Swabian style potato salad. Swabia is a region of Germany. The recipe calls for beef broth. Unless you think your mother used that in her salads, I won't post it. And definitely calls for yellow potatoes, which are creamy, unlike russets, etc.

Jasdip, the link to the recipe with cider vinegar and green onions isn't working. I'm very interested in it, and yes, the green onions ring a bell. That other recipe (pictured) is way way out of the ordinary, with sour cream, eggs and butter. Very different. And no beef broth, another more unusual recipe. My grandmother died when Mother was very young, but Mother knew her aunt and other family members. They were from a small German town near Strasbourg, France. I wonder if there is a French recipe that's regional? I'll check into it later.

I am interested in all the variety in recipes, perhaps to try another day.

Thanks to all for the contributions!.

Thanks, Sherry. Looks similar to other recipes, with the addition of green onions.

What do you think of this recipe? Not my Mother's but it looks good to me

https://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe-1914223

Oh, and here in SE Kanas in the town south of us they do a cold German potato salad -- their heritage is mostly Eastern European though but they still call it German potato salad. Basically it's just boiled potatoes with a garlicky oil/vinegar type dressing and nothing else -- just potatoes and dressing. It's good for what it is but it's not "German" potato salad -- no matter what they say -- LOL!

We like Bobby Flay's. Sound similar to what you are looking for. It's been a hit everywhere I've taken it.

Bobby Flay's German potato salad

Bobby's recipe looks good, I can reduce the amount of bacon to my taste. Thanks.

A shame you have misplaced your family recipe.

Bobby's looks ok. Not sure who wrote the recipe since it is not really the same as his video on the same page. (wild man,😂). Way to greasy for my taste. All the bacon grease, then more olive oil. Recipes not using cup amounts are to be ignored. He loads on green onion and red onion. His video uses much more mustard than the posted recipe.

Mine is similar though. More for 5 pounds of potato. Cooked, then quartered or similar size. I do think it is important to toss the dressing while the potatoes are hot/warm.

I also use the inner tender few stalks and leaves from celery. Minced. And a bit of green onion, not 6. 1/2 a red onion. I put my dressing in a pint jar with the chopped red onion and shake. It sits while the potatoes cook. I can't afford waisting an entire onion just in the potato cooking water, then discarding.

Can't imagine using another 1/4 cup olive oil after all the bacon fat. I do like the basic pure potato flavor that has soaked some vinegar mustard dressing while warm. A bit of veg should just be a supporting partner.

Never heard of the addition of flour. I suppose if it is added to the bacon fat it would make a bit of gravy?

I've often added mustard 'flour' as well as dijon. Or a grainy mustard. Never sugars. Vinegars are often fruity enough.

@sushipup1, how’s this for authentic - hand written and annotated! I called a friend from your hometown thinking he might have his mom’s recipe and that perhaps it was a recipe that had circulated amongst all the ladies of their era. This is not his mom’s; it is his wife’s. She’s not from the same town, but she is a good cook. Click on photo to enlarge.

Hmm...no bacon...

Sushi, I have a feeling Lars' grandmother is from around the same part of Germany. You might PM him and ask if he has her recipe.

I never thought that Mother's recipe might be "authentic", it's just what she called German potato salad. bbstx, that's another recipe with flour and mayo!

I saw that! But just the teeniest bit of mayo and no sugar. I’ve got 2 cook books in the attic from the area. When things cool down a bit, I’ll go up to see if I can find them. Maybe they’ll have a recipe similar to your mom’s.

I am planning pork tenderloins for dinner but had not given any thought to the sides until I came back to this thread and saw shiri's 36 lunch photo. So I will be making German potato salad today and I even have bananas.

Thanks, Sherry. Colleen, Lars posted the recipe and it is closest to Ina Garten's Warm French Potato salad that I linked to above. That just feels more familiar than most of the others, lighter, and the sort of thing my mother liked. I think I'll do that with green onions.

All these recipes are a real inspiration.

The Ina Garten recipe looks fresh and light, with olive oil and chopped herbs. Bacon and espec. bacon fat is pretty heavy. You could approximate the bacon flavor in a more healthy way by adding chopped smoky almonds.

Well, look at it in a more personal way. My mother made a wonder warm potato salad that she call "German", but in reality was much more that French variety. So it's not "authentic". I was looking for ideas to help me recreate my Mother's recipe, and everyone has been very helpful. I'll take the fake one that tastes like home any day over the "authentic" recipe which is probably what I got from the deli and we didn't like much. And I don't think it's necessarily a "new age light and healthy" but a French salad in it's own right. Different strokes. And Elmer, I might add a little bacon in the form of a very crisp and well drained crumble on top, perhaps no more than one or two rashers. But the almonds are a good idea, too.

It looks like someone deleted some comments. Including a contemptuous response to my saying I preferred a recipe without bacon that appeared to be fresher, lighter, and more healthy. Suggesting that "new age light and healthy" was a pejorative somehow. Thanks for deleting them.

Sushipup, I think you've found some good alternatives.

"I delete anything you comment on Elmer, always. No matter what.."

I don't pay attention to who says what or single out anyone in making comments or in deciding what to say or do, so what you may think you're experiencing isn't there. Other than that seems to be what you do.

It's an odd practice but it's your choice. Too bad.

I have my family's Alsatian Potato salad recipe. It has no flour but uses mustard to slightly thicken the vinaigrette. I would have to type it up but will if you are interested . One note some members of my grandmothers family did use beef stock others thought it heresy

I am offering this because Strasbourg is in Alsace

Found this one, is it similar to your family's recipe? The mustard really sounds good.

Alsatian Potato salad

PS - You're welcome to delete your own comments but you're not welcome to delete comments others have made simply because you disagree with them. That's not how public conversation works and I think you know that. "You" know who you are.

I saved all the recipes to try later, but yesterday I served Jasdip's recipe and it was a delicious side to the pork tenderloin. DH commented favorably and enjoyed it too.

Sushipup;

It is similar they call for Dijon we use a whole seed Alsacian mustard. Not quite as sharp a Dijon. Over the years I believe everything from guldens brown to coleman dry pwder has been used including Dijon.

I like the texture the whole seed brings

Happy2b; Thanks for the favourable review from you and your DH.

Hubby made 2 potato dishes that we loved, this one and one using regular and sweet potatoes with olive oil and a ton of garlic cloves. We loved that one and he made it regularly.

"I delete anything you comment on Elmer, always. No matter what.."

Wow, I have no idea who said this, but it's pretty sad when someone you don't know gets under your skin and has you upset enough that you would do this.

ah! potato salad is one of those things that are a million different ways to make it.

I find that much German cooking and much of the Amish cooking to include a great deal of sugar in what should be savory dishes.

There really seems to be a penchant for that sweet taste. I don't much care for it. The last time I was at a German restaurant, in the US, I found that almost everything on my plate had some measure of sweet to it. It got to be tiring. A little, yes. As much as that? no

I like a whole seed mustard called Plochman's Stone Ground. I used to get in the stores in CA, but couldn't find it here in PA, so I had to order it on Amazon. Yes, that would be a nice touch, I think.

I see where I can delete my own comment, but I don’t think anyone else can delete my comment.

On the Hot Topics forum, several users gang up and delete threads they don't like by reporting "Abusive". It takes more than one person to do it, and it's subject to review by the admin staff.

Not that it matters, it doesn't, but what I said that sadly seems to have put a bee in your bonnet is this:

"The Ina Garten recipe looks fresh and light, with olive oil and chopped herbs. Bacon and espec. bacon fat is pretty heavy. "

I had a different opinion but made a grammar error in expressing it. Do note that several people "liked" my comment. Sorry.

Every person and every opinion should be welcomed. No one should feel they have to leave just because views that differ from their own are expressed.

We were at Demel restaurant in Vienna a few years ago and with our lunch was served the most delicious potato salad. It was a bit "brothy," not made with mayonnaise like our usual variety and I don't remember it being especially sweet Our dessert was more than delicious too!

Sushipup1: If you haven't already found a potato salad, you might want to check out the blog: afeastfortheeyes.net. The blogger is a CA gal of german descent. She gives lots of tips on making the salad and has two different recipes for German potato salad. One that comes from the Swabian (SW) area of Germany without the bacon and her mother's recipe with bacon (there are more differences than just the bacon). She also says Germans never serve potato salad hot, but rather room temperature and mentions that the northern Germans use much more sugar. Many positive comments on her bacon version from people of German descent. I'm glad you started this thread as I'm never satisfied with my potato salad and I'm going to give these both a try.

Martha-your Grandma's recipe is exactly what I remember my Mom making!!!! I love it!!! The only thing I did different is to using 1/4 of the sugar because gets was tart. I just emailed the recipe to my sister.

I made the Kartoffel Salat from lizbeth-gardener’s link above. First, I need to disclose that it was more of a riff on the recipe than the recipe. For just DH and me, I did not need a recipe that called for 5 lbs of potatoes. I used all of the ingredients except the chicken stock which I totally forgot about. But I did not necessarily use them in the amounts called for in the recipe. I thought it was very good. My only “complaint” is somehow the red wine vinegar plus the rice wine vinegar came out tasting similar to a pecan vinegar I have. It wasn’t bad, just unexpected.

Pecan vinegar! Cool!

@cloudy_christine, Perel‘s Spicy Pecan Vinegar is the best thing in the world. It is not something I would have bought ordinarily. My secretary included it in a Christmas gift basket one year. I have since bought it multiple times. I used to be able to get it from a local gourmet shop but now I buy it from the manufacturer. Last time I bought a box of 6 bottles and gave a few bottles as hostess gifts. P.S. I have no idea why it is called “spicy.” There is no heat to it at all.

Wow, it really exists! Thanks, Bbstx. I thought it was an interesting idea. I'm glad to know it's not really spicy. I want to try it.

bbstx: That's good to know. I made the Swabian potato salad from her blog and we thought it was just so-so. I will try the one with bacon next time.

I wound up making the NYT French potato salad with green onions, and it was just what I wanted. Thanks to all, lots of variations and great ideas here.

It wants me to sign up to the website to see the recipe. Is it possible for you to copy and paste here? Thanks.

• 2
  pounds small russet potatoes
• ¼
  cup dry white wine
• 1
  tablespoon white-wine vinegar
• 1
  tablespoon fresh lemon juice
• 1
  teaspoon Dijon mustard
• ½
  teaspoon salt
• ¼
  teaspoon white pepper
• ¼
  cup olive oil
• 2
  tablespoons finely chopped green onions
• 2
  tablespoons finely chopped fresh parsley

Ingredient Substitution Guide

• Nutritional Information

Preparation

1. Scrub the potatoes and drop them into a saucepan of
   enough boiling salted water to cover. Boil about 30 minutes, just until
   the potatoes are tender when pierced with a small knife. Drain. As soon
   as the potatoes are cool enough to handle, peel and cut them into
   1/8-inch-thick slices. Place the potatoes in a large shallow serving
   dish. Pour the wine over the warm slices and toss very gently. Set aside
   until the potatoes have absorbed the wine.
2. Meanwhile, use a small whisk to beat the vinegar,
   lemon juice, mustard, salt and pepper in a small bowl until the salt has
   dissolved. Add the oil by droplets and whisk until thickened. Whisk in
   the green onions. Pour the dressing over the potatoes and toss gently.
   Recheck seasoning and adjust if necessary. Sprinkle with the parsley.

PS, I'm not signed up for the NTY website, and I got it on google.

Oh, I like the addition of fresh lemon. I plan on making that tomorrow. Very similar to what I usually do. Less olive oil. I'll start with a tBsp and taste.

NYTimes recipes are usually found in a google search if the recipe name is stated.

I'm making EdnaLewis Corn Muffins today. It is found on various blogs and such.

Thanks sushipup, that looks delicious. I'd describe it as a type of potato salad, potatoes with a classic French vinaigrette dressing (lemon juice and vinegar, olive oil, Dijon mustard). I'll look forward to trying it.