Hot German Potato Salad Casserole
Inherited from my German and Dutch grandmother, this hot potato salad featuring bacon, cheese, and a creamy yet tangy sauce is a delightful dish to enjoy alongside bratwurst on a chilly autumn day in Germany or any other location. I typically increase the amount of bacon and sauce to enhance the flavors even further.
Ingredients
- 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. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes 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 the bacon slices on paper towels, crumble and sprinkle over potatoes.
- Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
- Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
- Bake in preheated oven until cheese is melted, 20 to 35 minutes.
Nutrition
Calories: 274kcalCarbohydrates: 16gProtein: 9gFat: 20gSaturated Fat: 6gCholesterol: 31mgSodium: 668mgPotassium: 440mgFiber: 2gSugar: 2gVitamin C: 17mgCalcium: 146mgIron: 1mg
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