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Salad

Finsand's German Potato Salad

A salad of boiled potatoes, bacon, onion, and a thickened sauce of water, flour, sugar, and vinegar.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Finsand's German Potato Salad

Ingredients

Directions

Prepare

  1. Remove excess grease from bacon with paper towel.

  2. Break bacon into small pieces.

  3. Blend cold water and flour.

Make the dressing

  1. Pour the mixture into a saucepan.

  2. Add onion, sugar replacement, and vinegar.

  3. Heat, stirring, until thickened.

Combine and serve

  1. Add bacon and potatoes while still hot from boiling and frying.

Nutrition, whole recipe (rough)

755Calories
22 gProtein
5 gFat
155 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Vinegar1 tbsp (15ml) distilled3
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the cold water into a smooth sauce when heated.
Bacon
Adds fat and savory flavor to the dressing.
Vinegar
Adds acidity that gives the salad its tangy flavor.
Potatoes
Form the body of the salad and soak up the warm dressing.

The step that matters

Heating the flour and water until thickened. Flour must be heated while stirred so its starch swells and gelatinizes evenly; stopping too early leaves a thin, raw-tasting dressing, while overheating or not stirring can cause lumps or scorching.

Swap the onion

How well each one fits the dish's main ingredients (flour, sugar, vinegar, potato):

  1. Mustardfits better
  2. Beetrootfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against flour, sugar, vinegar, potato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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