Best 8 Hot German Potato Salad Casserole Recipes

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Indulge in the delectable flavors of Hot German Potato Salad Casserole, a delightful dish that combines the comforting flavors of tender potatoes, savory bacon, tangy vinegar, and a medley of herbs and spices. This classic German dish is transformed into a hearty casserole, making it perfect for potlucks, family gatherings, or a cozy weeknight meal. Explore variations of this beloved recipe, including a vegetarian option that swaps bacon for crispy mushrooms, a creamy version enriched with sour cream and cream cheese, and a tangy rendition featuring a mustard-based dressing. Each recipe offers unique flavor combinations and textures, ensuring that every bite is a delightful experience.

Here are our top 8 tried and tested recipes!

HOT GERMAN POTATO SALAD III



Hot German Potato Salad III image

A variation on potato salad - delicious!

Provided by Tequila

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 12

Number Of Ingredients 10

9 potatoes, peeled
6 slices bacon
¾ cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
½ teaspoon celery seed
⅛ teaspoon ground black pepper
¾ cup water
⅓ cup distilled white vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
  • Saute onions in bacon drippings until they are golden-brown.
  • In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 32.9 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 512.4 mg, Sugar 3.7 g

BAKED GERMAN POTATO SALAD



Baked German Potato Salad image

What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The first time I took it to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now I make a double batch to take to work! -Julie Myers, Lexington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 10 servings.

Number Of Ingredients 11

12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4-1/2 teaspoons all-purpose flour

Steps:

  • In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 434mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

GERMAN POTATO CASSEROLE



German Potato Casserole image

I bring this dish to an annual Oktoberfest party. Everyone likes it, which ensures our invitation back year after year. There are never any leftovers to bring home. -Dara Luburgh, Sparta, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 16-20 servings.

Number Of Ingredients 10

5 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 pound sliced bacon, diced
8 hard-boiled large eggs, chopped
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 pound process cheese (Velveeta), cubed

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat., Divide half of the mixture between one greased 13x9-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 355 calories, Fat 25g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

No need to take a trip to Germany to enjoy this delicious Hot German Potato Salad. Our Hot German Potato Salad recipe combines bacon, cider vinegar and sugar for a sure-fire potluck hit. This perfect side dish serves six but can easily be doubled for a crowd. Looking to add a little color to your Hot German Potato Salad? Mix in some freshly sliced chives, and enjoy.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

1 1/3 lb medium red potatoes (about 5)
3 slices bacon, cut in 1-inch pieces
1/2 cup chopped onion
1 tablespoon sugar
1 teaspoon Gold Medal™ All-Purpose Flour
1/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/2 cup water
1/4 cup cider vinegar

Steps:

  • In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
  • Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
  • Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
  • Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize About 2/3 Cup, Sodium 180 mg, Sugar 4 g, TransFat 0 g

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Number Of Ingredients 11

2 pounds white-skinned waxy potatoes, scrubbed (about 5 large)
Kosher salt
6 slices bacon (about 4 ounces)
1 small yellow onion, diced
3/4 cup chicken broth
1/3 cup fruity white wine (recommended: Riesling)
3 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper

Steps:

  • 1. Put the potatoes in a large saucepan. Add 2 tablespoons salt and enough cold water to cover by 1-inch. Bring to a boil, lower the heat, and simmer until fork-tender, about 30 minutes. Drain and cool slightly.
  • 2. When the potatoes are almost done, cook the bacon in a skillet over medium-high heat until crisp, 4 minutes. Drain the bacon on a paper towel-lined plate. Lower the heat to medium. Add the onion and 2 teaspoons salt and cook, until the onion is translucent, about 8 minutes, stirring occasionally. Whisk in the broth, wine, vinegar, mustard, and sugar and boil until slightly thickened, about 5 minutes.
  • 3. Crumble the bacon into a serving bowl. Using a paring knife, peel the skins off the warm potatoes and cut them into bite-size chunks. Add the potatoes to the bowl along with the hot vinegar dressing and parsley. Toss gently and adjust the seasoning with salt and black pepper, to taste. Serve the potato salad immediately or while still warm.

HOT GERMAN POTATO SALAD I



Hot German Potato Salad I image

My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.

Provided by Karen

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h

Yield 6

Number Of Ingredients 5

6 potatoes
4 large eggs
1 pound bacon
1 medium head escarole
¼ cup apple cider vinegar

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
  • Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

Nutrition Facts : Calories 574.9 calories, Carbohydrate 40.9 g, Cholesterol 175.5 mg, Fat 37.8 g, Fiber 7.3 g, Protein 18.3 g, SaturatedFat 12.5 g, Sodium 709.1 mg, Sugar 2.2 g

KITTENCAL'S BAKED POTATO SALAD CASSEROLE (OR COLD POTATO SALAD)



Kittencal's Baked Potato Salad Casserole (Or Cold Potato Salad) image

This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
1 1/2 cups sour cream
5 tablespoons melted butter
1 -1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4 -5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

Steps:

  • TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
  • Set oven to 350 degrees F.
  • In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
  • Mix in green onion and yellow onion.
  • Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
  • Transfer/spread the mixture to prepared casserole dish.
  • At this point you may cover and refrigerate for up to 24 hours until ready to bake.
  • Bake 25-30 minutes or until hot and bubbly.
  • Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
  • TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
  • Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.
  • DELICIOUS!

Nutrition Facts : Calories 544, Fat 30, SaturatedFat 18.5, Cholesterol 86, Sodium 379.9, Carbohydrate 53.2, Fiber 6.7, Sugar 4.5, Protein 17.6

HOT GERMAN POTATO SALAD



Hot German Potato Salad image

My family loves my potato salad and I make different kinds of potato salad. It is so easy to make potato salad. It is so delicious and tasty.

Provided by Lisa Johnson

Categories     Potato Salads

Time 55m

Number Of Ingredients 11

6 medium potatoes, scrubbed
6 slice bacon
1/2 c onion
2 Tbsp all purpose flour
2 Tbsp granulated sugar
1 1/2 tsp salt
1 tsp celery salt
1/16 tsp black pepper
1 c water
1/2 c cider vinegar
2 large eggs, hard-cooked, sliced

Steps:

  • 1. Combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Cook until potatoes are tender, about 25 to 30 minutes; drain well. Let stand to cool. Peel and slice the potatoes. Cook bacon in a large skillet over medium-high heat until crisp, about 4 minutes. Drain, reserving 1/4 cup drippings in skillet. Crumble the bacon and set aside. Cook the onion in the reserved bacon drippings, stirring continually, until tender, about 2 minutes. Stir in flour, granulated sugar, salt, celery seed and black pepper. Add water and vinegar to onion mixture. Cook, stirring continually, until thickened, about 4 minutes. Add potatoes and bacon. Cook, tossing lightly to mix, until heated through, about 5 minutes. Add eggs and toss lightly to mix. Transfer mixture to a serving dish. Serve immediately.

Tips:

  • For a creamier casserole, use heavy cream instead of milk.
  • If you don't have bacon, you can use cooked sausage or ham.
  • To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven until it's warmed through.
  • For a vegetarian version of this casserole, omit the bacon and use vegetable broth instead of chicken broth.
  • Serve this casserole with a side of green salad or roasted vegetables.

Conclusion:

This hot German potato salad casserole is a hearty and flavorful dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Whether you like it creamy or crispy, with bacon or sausage, this casserole is sure to be a hit. So next time you're looking for a comforting and delicious meal, give this hot German potato salad casserole a try. You won't be disappointed!

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