Betty Crocker’s Hot German Potato Salad: A Timeless Comfort

My grandmother, Nana Elsie, had a way of making even the simplest dishes feel like a celebration. I remember her bustling around her sunny yellow kitchen, the air filled with the savory scent of bacon and the sweet-tangy aroma of vinegar. Her Hot German Potato Salad was a staple at every family gathering, a dish that spoke of warmth, tradition, and love. The slightly crisp bacon, the tender potatoes, and the tangy dressing – it was pure comfort in every bite. Now, decades later, I still find myself craving that taste of home, that connection to Nana Elsie, and I’m thrilled to share this beloved recipe with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 5
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

• 1 1/2 lbs potatoes, cut into halves (about 4 medium)
• 3 slices bacon
• 1 medium onion, chopped (about 1/2 cup)
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon celery seed
• 1 dash pepper
• 1/2 cup water
• 1/4 cup vinegar

Equipment Needed

• Large saucepan
• 8-inch skillet
• Slotted spoon
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. First, prepare the potatoes. Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup water) to boiling in a large saucepan. Add the potatoes.
2. Bring the potatoes back to a boil, then reduce the heat to a simmer. Cover the saucepan and cook the potatoes until they are tender, about 20 to 25 minutes. You can test for doneness by piercing a potato with a fork; it should slide in easily.
3. Once the potatoes are cooked, drain them well and allow them to cool slightly.
4. While the potatoes are cooking, prepare the bacon dressing. In an 8-inch skillet, fry the 3 slices of bacon until crisp. Remove the bacon from the skillet using a slotted spoon and drain on a paper towel, reserving the bacon fat in the skillet.
5. Add the chopped onion to the skillet with the bacon fat. Cook and stir the onion over medium heat until it is tender, about 3-5 minutes.
6. Stir in the flour, sugar, salt, celery seed, and pepper to the skillet. Cook over low heat, stirring constantly, until the mixture is bubbly, about 1 minute. Remove the skillet from the heat.
7. Gradually stir in the water and vinegar to the skillet. Return the skillet to the heat and bring the mixture to a boil, stirring constantly.
8. Boil and stir the dressing for 1 minute; then remove it from the heat.
9. Crumble the bacon into the hot dressing. Slice the warm potatoes into the hot dressing.
10. Gently stir the potato salad to coat the potato slices with the dressing.
11. Cook the potato salad over low heat, stirring gently, until it is hot and bubbly, about 5 minutes. Serve immediately.

Microwave Instructions

1. Prick the potatoes with a fork to allow steam to escape.
2. Arrange the potatoes about 1 inch apart in a circle on a microwavable paper towel in the microwave.
3. Microwave on high (100%) until tender, 11 to 13 minutes. Let stand 1 minute.
4. Microwave the bacon uncovered in a square microwavable dish, 8x8x2 inches, until crisp, 4 1/4 to 4 1/2 minutes; drain.
5. Stir the onion into the bacon fat. Microwave uncovered until the onion is tender, about 2 minutes.
6. Stir in the flour, sugar, salt, celery seed, pepper, water and vinegar. Microwave uncovered, stirring every 2 minutes, until the mixture is thick and bubbly, about 5 minutes.
7. Slice the potatoes into the hot mixture; stir gently. Microwave uncovered until the potatoes are hot, about 1 minute.
8. Crumble the bacon into the potato mixture; stir.

Expert Tips & Tricks

• Don’t overcook the potatoes! Slightly firm potatoes hold their shape better when sliced and stirred into the dressing. Overcooked potatoes will become mushy.
• Use a good quality bacon. The bacon fat is crucial for flavor, so choose bacon with a good balance of fat and meat.
• Taste and adjust the seasoning. After the potato salad is cooked, taste it and adjust the salt, sugar, or vinegar to your liking.
• For a richer flavor, use brown sugar instead of granulated sugar.
• If you don’t have celery seed, you can substitute a pinch of celery salt.
• Make it ahead: The potato salad can be made a few hours ahead of time. Just reheat it gently before serving. The flavors actually meld together even more beautifully if it sits for a bit.
• Vinegar type: You can experiment with different types of vinegar for a slightly different flavor profile. Apple cider vinegar or white wine vinegar are both good choices.

Serving & Storage Suggestions

Hot German Potato Salad is best served warm, immediately after cooking. It’s a fantastic side dish for grilled meats, sausages, or even as a hearty addition to a picnic. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. I don’t recommend freezing this potato salad, as the texture of the potatoes will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.7 kcal	N/A
Calories from Fat	21 g	14%
Total Fat	2.4 g	3%
Saturated Fat	0.8 g	3%
Cholesterol	3.3 mg	1%
Sodium	515.3 mg	21%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	3.4 g	13%
Sugars	4.5 g	N/A
Protein	3.7 g	7%

Variations & Substitutions

• Vegetarian: For a vegetarian version, omit the bacon. Sauté the onion in olive oil or vegetable oil instead of bacon fat. You can also add smoked paprika to the dressing to mimic the smoky flavor of bacon.
• Spicier: Add a pinch of red pepper flakes to the dressing for a little heat.
• Herby: Stir in some chopped fresh parsley or chives at the end for a burst of freshness.
• Deluxe: Add hard-boiled eggs, chopped dill pickles, or chopped green bell pepper for extra flavor and texture.
• Sweetness: Some people enjoy this with a tablespoon of brown sugar for slightly more sweetness.
• Mustard: Add a teaspoon of Dijon mustard to the dressing to add a tangy bite.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?
A: Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes. Just adjust the cooking time as needed. Waxy potatoes (like red potatoes) hold their shape better than starchy potatoes (like Russets).

Q: Can I make this ahead of time?
A: Yes, you can make the potato salad a few hours ahead of time. The flavors will meld together, and it will still be delicious. Reheat gently before serving.

Q: How do I prevent the potato salad from becoming too dry?
A: If the potato salad becomes too dry, add a little more water or vinegar to moisten it.

Q: Can I use pre-cooked bacon?
A: Yes, you can use pre-cooked bacon to save time. Just crumble it into the dressing at the end.

Q: Is this recipe gluten-free?
A: No, this recipe is not gluten-free because it contains flour. To make it gluten-free, use a gluten-free flour blend or omit the flour altogether. The dressing will be slightly thinner.

Final Thoughts

Nana Elsie’s Hot German Potato Salad is more than just a recipe; it’s a memory, a tradition, and a taste of home. I hope this recipe brings you as much joy and comfort as it has brought my family for generations. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy the process of cooking and sharing this delicious dish with loved ones. Let me know in the comments how yours turns out and what variations you tried!