Gramma Bonitz's German Potato Salad

“Handed down to my mom, then to me, and I've handed it down to my kids already too. A GREAT potluck dish, kept warm in a crockpot, usually NO leftovers (boo hoo!).”

Ingredients Nutrition


  1. Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
  2. Fry onion and celery in reserved fat until onion is transparent.
  3. While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
  4. AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
  5. Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
  6. Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
  7. Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
  8. Return bacon to skillet with onion and celery pieces.
  9. Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
  10. Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
  11. Pour sauce (bacon, onion, etc.) over vegetables in bowl.
  12. Serve while warm or keep warm in a crockpot.
  13. Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.

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