Grandma Lucille's German Potato Salad

Grandma Lucille's Potato Salad

Kansas Farm Bureau

Both of my Grandmothers were very good cooks and they taught me tons of great lessons in the kitchen.  My Grandma Lucille made several potato dishes that were favorites, such as her Skillet Scalloped Potatoes (usually served along side Grandpa Roy’s Fried Crappie, Pickled Beets, and Sweet Corn) and this German Potato Salad dish, always served warm, oozing just a bit with her tangy dressing.  I always liked it, too, for some weird reason, that she cut her potatoes into small chunks instead of slices. I know she had a reason for that, but I never asked her……what was I thinking, when I wasn’t thinking?? 

Grandma Lucille’s German Potato Salad

8 medium red potatoes, cut in half, unpeeled, boiled just until fork-tender, drained and cooled, cut into small chunks

8 slices bacon, cooked until crisped, crumbled, bacon drippings reserved in skillet

1 medium onion, diced

3 Tbs. granulated sugar

1 cup water 1/3 cup apple cider vinegar 5 Tbs. all purpose flour

kosher salt and freshly ground black pepper, to taste

Place potato chunks and crumbled bacon into a serving bowl.

To create the dressing, add onion to bacon drippings in skillet over medium heat; cook until onions are softened and translucent.

Remove skillet from heat and stir in water, vinegar, sugar, and flour; season to taste with salt and pepper.

Return skillet to heat and bring just to a boil, whisking constantly, boiling for 1 minute.

Remove dressing from heat and immediately pour over warm potatoes and bacon in serving bowl.  Toss gently to combine and serve at once.  If made ahead of time, potato salad can be reheated in the oven, covered with foil, at 325 degrees for approx. 30-35 minutes.

**This is a great dish to create in a cast iron skillet and take to a tailgating or watch party.  By creating it in your cast iron skillet, it can be reheated on the stove OR set right onto the grill in an area that gets in-direct cooking.

You may also enjoy Brat Sliders on Pretzel Buns to serve alongside the German Potato Salad.

Now You’re Cookin’, Chef Alli

Chef Alli's Farm Fresh Kitchen June 2015

Kaitlyn West and Sheridan Wimmer, Kansas Farm Bureau, join us to give details on a special KFB member event at Royals Stadium. Learn more about Kansas Farm Bureau Benefits right here. 

**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher, June 2015.  Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible. 

Kansas Farm BureauDisclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

[…] Serve brats loaded onto toasted pretzel buns topped with beer cheese sauce and onions.  These are delicious served along side warm German Potato Salad. […]

[…] Grandma Lucille’s German Potato Salad Royals Stadium KFB Members Events Brat Sliders w/ Beer Cheese on Pretzel Buns Rustic Tomato & […]

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