(Sort of) German Potato Salad

A blitzkrieg for your taste buds.

Purists will be mad at us for the liberties we took with this traditional dish but they’re boring people anyway. Once again we’ve scientifically  proven that caramelized onions and blue cheese can make anything better. Impress your friends and make new ones with this sure winner at your next BBQ.

Equipment Needed: 8 QT Pot, Frying Pan, Chef’s Knife, Cutting Board, Serving Bowl or Baking Pan, Fork

Serving Suggestion: Family Style

Servings: 8

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • 3-4 lbs potatoes ($0.99/lb)
  • 2 large onions ($0.99/lb)
  • 8 strips bacon ($6/lb)
  • 1/2 C white vinegar ($1.99/32 oz)
  • 1/4 stick butter ($4.99/lb)
  • 4 TBSP honey ($4.25/12 oz)
  • 2 TBSP balsamic vinegar ($6/17 oz bottle)
  • 8 oz. blue cheese (about $7/lb)
  • Garlic powder (about $2/2.5 oz jar)
  • Salt
  • Pepper


  • Wash and remove the eyes from your potatoes. Leave the skin on and quarter each potato.


Cut them taters.

  • Toss the spuds in your pot, cover with water, put on the stove over high heat and bring to a boil.
  • Once the potatoes are boiling, cook for about 25-30 minutes until you can easily slide a fork into them.
  • While the potatoes are cooking put your frying pan over low heat. Cut the onions into quarters and then into thin slices cross-wise. Put the butter in the skillet and add the onions and a healthy dose of salt and pepper. After about 5 minutes of cooking add the honey and balsamic vinegar. Stir and cook over low heat for another 15 minutes or so.

Sweeten the deal with some honey.

  • Once the onions are soft and tasty set them aside and, using the same frying pan, turn the heat to medium and cook and drain your bacon.

No way! A picture of bacon? On this blog?

  • Drain the potatoes and let them cool for about 15 minutes; you want them firm so you can cut them easily and they still retain their shape.
  • As the taters are cooling, cut your bacon into thin pieces and toss with the onions. Then proceed to cut your kartoffeln (that’s German for potato, natch) into about 1/2 inch chunks. Toss with the white vinegar, bacon, onions and just a dash of garlic powder. Stir in the blue cheese and serve warm. Bonus points for heating it up a bit in the oven so the cheese softens. Guten appetit!

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