German potato salad
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Grandma's German Potato Salad

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: German
Keyword: German potato salad, vinegar potato salad
Servings: 12


  • lb potatoes I used red potatoes. Grandma uses white/yellow.
  • 6 pieces bacon
  • ¼ cup bacon drippings
  • ½ cup Heinz Gourmet Salad Vinegar Substitute rice vinegar if you can't find this.
  • 2 cucumbers peeled and sliced thin
  • 1 bunch scallions chopped
  • 2 tsp dried dill weed
  • 1 tsp dried parsley
  • 6 dashes Maggi liquid seasoning If you can’t find this, just leave it out. There isn’t a good substitute.


  • Boil the potatoes until they’re cooked through. While potatoes are boiling, peel and slice the cucumbers and chop the scallions.
  • If you’re not leaving the skins on the potatoes, cool then until they’re at a comfortable handling temperature, then peel. Otherwise, skip this step.
  • Cool the potatoes in the refrigerator, then slice thin. Place the potatoes into a large mixing bowl.
  • Add cucumbers and scallions. Stir to distribute the ingredients and set aside.
  • Cook the bacon until crispy. Reserve ¼ cup of the bacon drippings. Cut the bacon into small pieces or crumble.
  • Add bacon, dill, parsley, and a little bit of salt (start with ¼ tsp) to the bowl with the potatoes, etc. Stir until the ingredients are evenly coated.
  • Pour vinegar and bacon drippings over the salad. Add 6 dashes of Maggi. Stir to combine. Taste and add more salt or other ingredients if needed. Refrigerate if not serving right away.