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Hot German Potato Salad Casserole

Passed down from my German/Dutch Grandmother, a hot German potato salad casserole with bacon, cheese, and a creamy/vinegar sauce makes for a wonderful dish to serve with bratwurst on a cold fall day in Deutschland or wherever you might be. I usually double the bacon and sauce to make this extra flavorful.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine central europe
Servings 8 people
Calories 2475.6 kcal

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Large Skillet For cooking bacon, celery, and green onions
  • 1 Large Baking Dish Suitable for casserole assembly and baking
  • 1 Mixing Bowl For whisking the dressing
  • 1 Whisk For emulsifying the dressing

Ingredients
  

Main

  • 4 cups cubed potatoes
  • 6 slices bacon
  • 1 cup diced celery
  • 3 green onions diced
  • ½ cup mayonnaise
  • ¼ cup vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring potatoes to a boil in a large pot of salted water over medium-high heat. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Transfer to a large baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and sprinkle over potatoes.
  • Cook celery and green onion in a skillet over medium heat, stirring, until celery is tender, about 5 minutes. Transfer to baking dish.
  • Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour over potatoes and toss to combine; sprinkle with Cheddar cheese.
  • Bake in preheated oven until cheese is melted, 20 to 35 minutes.

Notes

To elevate this German potato salad casserole, consider using waxy potatoes like Yukon Golds to ensure they hold their shape better after boiling. When rendering the bacon, cook it until very crisp, and if desired, sauté the celery and green onions in a small amount of the rendered bacon fat for an extra layer of smoky flavor. For the dressing, using apple cider vinegar instead of white vinegar can add a more nuanced tang. A pinch of smoked paprika or caraway seeds incorporated into the dressing can further enhance the traditional German profile. Ensure potatoes are drained exceptionally well before combining with the dressing to prevent a watery casserole. A final garnish of fresh chives or parsley before serving will brighten the dish both visually and aromatically.