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German Potato Salad

This vinegar-based potato salad is perfect for pot-lucks or picnics. Made with Musselman’s Premium Apple Juice and Cider Vinegar.

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  • 5 medium potatoes, peeled and sliced
  • ½ cup onion, chopped
  • 1 cup MUSSELMAN’S® Premium Apple Juice
  • 1 Tablespoon flour
  • ¼ teaspoon celery seed
  • ¼ teaspoon salt
  • teaspoon pepper
  • 3 Tablespoons MUSSELMAN’S® Apple Cider Vinegar
  • 4 slices bacon, cooked and chopped
  • 1 Tablespoon fresh parsley, chopped


  1. Step 1
    In a large saucepan, cover potato slices with water. Cover and bring to a boil; reduce heat. Cook 10 to 15 minutes or just until tender; drain.

  2. Step 2
    Transfer potatoes to large serving bowl; set aside.

  3. Step 3
    In a small saucepan, cook onion in 1/4 cup of the apple juice until tender; remove from heat and set aside. Do not drain.

  4. Step 4
    Place flour in small bowl. Gradually add remaining 3/4 cup apple juice, stirring until blended and smooth.

  5. Step 5
    Stir flour mixture into cooked onion mixture in saucepan. Add celery seed, salt, and pepper. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir 1 minute.

  6. Step 6
    Remove from heat. Add vinegar. Pour the sauce over the potatoes in the serving bowl. Add bacon. Toss gently to coat. Sprinkle with parsley. Serve warm.

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