Hot German Potato Salad Casserole

Hot German Potato Salad Casserole
Somewhat tart, somewhat sweet, and a ton of blissful. Hot German potato salad wins with delicate potatoes, fresh bacon, caramelized onion, and a fiery German dressing. A heavenly without dairy potato goulash that is served hot or cold!

Passed down from my German/Dutch Grandmaa. A hot potato salad with bacon, cheddar and a velvety/vinegar sauce makes this a superb dish to present with bratwurst on a virus fall day in Deutschland or any place you may be. I generally two fold the bacon and sauce to make this extra delightful.
Hot German Potato Salad Casserole


  • 4 cups cubed potatoes
  • 6 cuts bacon
  • 1 cup diced celery
  • 3 green onion, diced
  • 1/2 cup mayyonise
  • 1/4 cup vinegar
  • 2 teaspoon white sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon dark ground pepper
  • 1 cup destroyed cheddar


  1. Preheat broiler to 350 degrees F(175 degrees C)
  2. Heat potatoes to the point of boiling in an enormous bowl of warm water. Decrease intensity to medium-low and stew until delicate around 20 minutes. Channel; move potatoes to a huge baking dish.
  3. Place bacon in a huge skillet and cook over medium-high intensity turning once in while, until uniformly seared, around 10 minutes. Channel the bacon cuts on paper towel; disintegrated and sprinkle over potatoes.
  4. Heat a skillet over medium intensity; cook and mix celery and green onion until celery is delicate around 5 minutes. Move vegetables to baking dish.
  5. Add mayonnaise, vinegar, sugar, mustard salt and dark pepper in a bowl until smooth. Pour blend over potatoes and mix until very much blended. Sprinkle with cheddar.
  6. Heat in preheated stove until cheddar is dissolved, 20 to 35 minutes.
Hot German Potato Salad Casserole
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