German potato salad is made with a vinaigrette and served warm—though we find cold German potato salad to be just as good. The vinaigrette is usually made sauce-like by cooking it with potato starch, corn starch, or flour.
This traditional potato salad is made with sliced potatoes and plenty of bacon mixed with the potato slices. It is a very good version of the original.
1 pound new red potatoes
6 slices bacon
2 tablespoons butter
1 tablespoon corn starch
3 tablespoons granulated sugar
1/2 cup water
1/3 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
1. Cook the potatoes in salted water until they are tender but still firm. Cool them in cold water. Thinly slice the potatoes and set them aside.
2. Cook over the bacon over medium heat until evenly brown. Let the bacon cool on paper towels to absorb the grease. Pour the grease from the skillet. With kitchen shears, cut the bacon into 1/4-inch pieces and set aside.
3. Melt the butter in the skillet. Add the corn starch, sugar, water and vinegar to skillet and cook over medium heat until dressing is thick.
4. Add the potatoes, bacon, and green onions to the skillet and stir to coat. Cook until just warmed through.
Baker’s note: Traditionally, German potato salad is served warm. We like this German potato salad just as much chilled.