This German Potato Salad is a great side dish to any meat-based dish (think pulled pork, cheeseburgers, brats, etc). We suggest making it the previous night because it’s easy to transport, making it a perfect fit for your tailgating party.


  • 3 pounds of potatoes
  • 3 eggs
  • 7 slices bacon
  • 1 large onion- chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons kosher salt
  • 1/2 cup distilled vinegar
  • 1 cup water or chicken broth
  • 2 teaspoons sugar
  • 1 1/2 teaspoon paprika for garnish
  • 3 tablespoons of parsley, chives or scallion tops for garnish


  1. Hard boil the eggs.
  2. Wash and peel the potatoes.
  3. Boil a large pot of water and add potatoes. When knife can be pushed in potatoes easily, drain and set aside.
  4. Cook the bacon in a skillet until crisp. Crumble bacon and set it. Reserve about 3 tablespoons of fat and discard the rest.
  5. Sauté the onion in the remaining bacon fat over medium heat until the onions are translucent.
  6. While the onions are cooking, peel and slice the eggs so they are about 1/8 inches thick. Slice the potatoes so they are about 1/4 inches thick (You can also cube the potatoes if you desire, just make sure the cubes are bite size). Set eggs and potatoes aside.
  7. Once the onions are soft and translucent, add the flour, celery seed, mustard seed, pepper, and salt, and cook for about 3 minutes making sure to stir. Add the vinegar, water or broth, and sugar. Stir contents until it begins to thicken.
  8. Add the bacon, eggs, and potatoes. Stir gently making sure everything is covered with the sauce, trying not to break the potatoes and egg yolks. Garnish with the greens and a sprinkle of paprika for color. Serve warm.