German Potato Salad (Finsand)

A warm German potato salad with that classic tangy, bacon-laced dressing, adapted for diabetic diets by swapping sugar for a sugar substitute.

The dressing starts as a slurry of cold water and flour that thickens into a glossy sauce when heated. Vinegar and onion go in while it cooks, building the signature sweet-sour backbone. The flour-based approach gives the dressing more body than the traditional bacon-fat-and-vinegar version, so it coats the potatoes evenly instead of pooling at the bottom of the bowl.

Blot the bacon well before crumbling. Excess grease will make the dressing oily instead of tangy. Add the bacon and sliced boiled potatoes while the dressing is still hot so they absorb the flavors as everything cools together.

Kitchen Tips

• Boil the potatoes until just tender, not falling apart. They’ll break down further when tossed in the hot dressing.
• Whisk the flour-water slurry until completely smooth before heating. Lumps in the cold mix become lumps in the dressing.
• Serve warm, not hot. The flavors balance better after a few minutes of resting.

Variations

• Use apple cider vinegar for a rounder, fruitier tang.
• Stir in a tablespoon of whole grain mustard for a Bavarian-style twist.
• Add chopped fresh dill or parsley before serving for color and freshness.