Potato Salad
The origins of potato salad can be traced to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on potatoes as a side dish. The salad has a bite to it and is served warm as often as not.
Ingredients
- 2 pounds (~1 kg) potatoes
- 6 slices of bacon
- ½ cup (120 g) finely-chopped yellow onion
- 2 tablespoons white granulated sugar
- ½ teaspoon celery seed
- 2 hard boiled eggs
- ¼ cup (60 g) flour
- ½ cup (120 ml) vinegar
- 1 cup (240 ml) water
- 1 tablespoon fresh parsley
- 1 ½ teaspoon salt
- Pepper
- Paprika
Ingredients for 8 servings (1.7 kg) · the original recipe
Method
- 1
Cook bacon strips, cut into small pieces, and set aside for later.
- 2
Boil potatoes for 5–10 minutes or until softened; cut into small chunks or thick slices.
- 3
Place potatoes in a large bowl and let them come to room temperature.
- 4
In a bowl combine flour, celery seed, parsley, chopped onion, salt, and pepper.
- 5
Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened.
Stovetop - 6
In the original bowl place potatoes and bacon, pour on thickened mixture.
- 7
Break apart eggs and stir lightly into the bowl to combine.
- 8
Place in large serving bowl and sprinkle with paprika.
- 9
Serve
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.
