Hill Country Potato Salad

This is a take on German potato salad and as such has no mayonnaise. It sort of has a sweet-sour flavor profile.  The recipe comes from an old pamphlet, “Texas Recipes from Texas Places, Volume III.”  It’s a Texan-ized German potato salad recipe.

Hill Country Potato Salad



  • 6 red potatoes, washed but unpeeled
  • 1 teaspoon salt
  • 1/2 cup diced bacon
  • 1/2 cup diced onion
  • 1 1/2 teaspoons cornstarch or flour
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup cider vinegar
  • 1/2 cup water
  • 1/4 cup onion, minced
  • 2 tablespoons fresh parsley, snipped
  • 1 teaspoon celery seed
  • 1/2 cup sliced radish, optional
  • celery leaves


Cook potatoes in boiling water, salted with 1 teaspoon of salt, until tender, about 35 minutes.  Drain potatoes, then peel and dice, or partially mash.

Meanwhile, in a skillet fry bacon until crisp; remove and drain on paper toweling.  Add diced onions to skillet and saute until softened, but not browned.  Break bacon into small pieces and return to the skillet.

In a bowl, combine cornstarch or flour, sugar, 1 teaspoon salt and pepper.  Stir in the vinegar and water, stirring until smooth.  Pour into the skillet with the bacon.  Stir until the sauce thickens.

Pour the hot sauce over the potatoes.  Toss with minced onion, parsley, celery seeds, and radishes.

Garnish with celery leaves.

Serves 4-6.

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