There really isn’t any benefit to boiling potatoes for potato salad. I assure you that the potatoes you have possess as much water as you want in the salad, and probably more.
German potato salad refers to the southern part of the country’s interpretation of the dish, with bacon and vinegar instead of a mayonnaise-based sauce.
 |
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio. |
Baked German Potato Salad
1 cup diced bacon
1 cup sliced celery
1 cup chopped onion
3 tsp. salt
3 Tbsp. flour
2/3 cup sugar
2/3 cup vinegar
1/2 tsp. pepper
1-1/3 cup water
8 cups sliced cooked potatoes
Fry bacon; drain. Return 4 Tbsp. fat to skillet; add celery, onion, salt and flour; cook gently. Add sugar, vinegar, pepper and water; bring to a boil. [Recipe repeats this line, but once is probably enough.]
Pour over potatoes and bacon in 3 qt. baking dish. Cover; bake at 350 degrees 30 minutes.