Warm German potato salad-A classic for Fall

When I saw these tiny potatoes at the Farmer’s market yesterday, I was overjoyed.

Time for the Warm German Potato salad recipe.

Warm German Potato Salad

My farmer was explaining how the cool spring and summer made the potatoes not produce as many large potatoes as typical but they were prolific in these minis.

Pennsylvania Dutch recipes seem to permeate my thoughts for fall meals this week. Perhaps it is that those homey, hot meals are just so simple to prepare, hold well and are incredibly frugal.

Fall brings a remembrance of when I inherited these recipes in an old cookbook of my first husband’s grandmother. Fall reminds me that they are truly timeless. 

Great cooks have always been frugal cooks, combining foods that would otherwise have been wasted into a new favorite. This warm German Potato Salad recipe uses the bits and ends of bacon trimmings combined with a sweet and sour sauce to create a truly satisfying warm salad.  I love to serve this with pork chops or brautwurst.

Wasting food is just a crime. Using up even the tiniest pieces of bacon was how you managed to feed a family through the year.

bacon for German Potato Salad

Got to love serendipity.

It made me realize that somehow I hadn’t pulled out this cookbook in over 15 years.

Realize that my girls had never enjoyed this salad.

I felt a bit like I had been holding back an entire part of my history.

Yes, I know that our girls are not related to Chris, but he was a big part of my story, my path. His death is what inspired me to go into my medical career after all.  

I loved to cook from this cookbook for him, bringing back the love of his grandmother.

I think I’m going to be reworking some of the other recipes during this fall and winter.

Shoo Fly Pie anyone?

German potato salad- Another First
Cook time
Total time
This frugal recipe is a classic, and like all classics has so many variations based on personal preference. My preferences lean toward local sourcing, organic ingredients and ease of preparation. Feel free to substitute in any kind of organic potato, but lower starch new potatoes are best for this salad. Save the Russets for incredible mashed potatoes.
Cuisine: Pennsylvania Dutch
Serves: 6
  • 2 pounds of baby Yukon Gold potatos
  • 2 (or more) slices of no nitrate bacon
  • 2 tablespoons organic brown sugar
  • 2 tablespoons organic apple cider vinegar
  • 1 Minced onion if you wish (not traditional but an excellent variation)
  1. Scrub and boil the potatoes
  2. place in a big pot with water to cover over high heat
  3. Boil till a knife inserted meets just a bit of resistance. For baby potatoes that is about 5 minutes once the water comes to a full boil
  4. set aside to cool till you can handle them
  5. While the potatoes boil, chop the bacon into tiny pieces,
  6. Fry the bacon in a deep skillet till well browned.
  7. Add the onion if you choose and let cook for a minute to soften.
  8. Add the sugar and vinegar.
  9. Remove the skillet from heat.
  10. Cut the potatoes into bite sized pieces directly into the skillet.
  11. stir to coat with the dressing and serve.
  12. If you have to substitute typical bacon, you may want to pour off the excess fat. You need to leave about 3-4 tablespoons of the fat in the pan