Mom’s German Potato Salad

A summer classic recipe served at my parent’s house for the past thirty-five years.


3 pounds cooked, peeled and sliced potatoes
1 cup sugar
2 tbs. flour
2 eggs
1/2 cup white vinegar
chopped onion to taste
1/4 pound bacon
2 cups hot water
Salt and pepper to taste


Bring enough salted water to boil to cook the potatoes (with skins on) until done, but firm. Drain and run under cold water. Drain again, peel, slice and set aside in a covered dish.

Measure the sugar and flour together in a bowl and then stir in the eggs. Add the vinegar and onion and let stand.

Chop and fry the bacon. Remove the bacon and add 2 cups of hot water to the bacon drippings.

Bring to a boil and then slowly add the sugar, egg, flour, vinegar and onion. Cook slowly until thick. Add salt and pepper to taste.
Pour over potatoes. Add the bacon and fold in until mixed well.

Chill for at least three hours, but best served overnight. Before serving, warm slightly so the rendered bacon drippings have a chance to reincorporate.

Serves 6.


Sauerkraut Soup

Old-world German and Polish recipes never fail to please. This one is super easy and great for busy moms.


1 medium potato, cut in 1/4″ cubes
1 pound kielbasa sausage, cut into 1/2″ cubes
1 32 oz. jar of Frank’s sauerkraut, drained of juice
4 cups chicken broth
1 can (10.75 oz) cream of mushroom soup
1/2 pound fresh mushrooms, washed and sliced
1 cup cubed, cooked chicken
2 medium carrots, peeled and cut into 1/4″ slices
2 celery ribs, washed and sliced
2 tbs. vinegar
2 tsp. dry dill weed
1/2 tsp. ground black pepper
3-4 bacon strips, cooked and crumbled


Combine all ingredients except for bacon and cook in slow cooker for 5-6 hours on HIGH until veggies are tender. Skim fat, garnish with bacon and serve.

Makes 3 quarts.