German Potato Salad With Bacon and Hard-Cooked Eggs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/25/22
German Potato Salad With Bacon

Richard Rudisill / E+ / Getty Images
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
319 Calories
10g Fat
43g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 319
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 85mg 28%
Sodium 607mg 26%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 14g
Vitamin C 20mg 98%
Calcium 44mg 3%
Iron 3mg 14%
Potassium 1046mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This German potato salad is a nice change of pace from the mayonnaise-based salads. The dressing is a bacon-flavored sweet-sour mixture, making it lighter than most. 

Ingredients

  • 12 strips bacon, divided

  • 6 cups diced potatoes

  • 3 tablespoons granulated sugar

  • 1 tablespoon cornstarch

  • 1/2 teaspoon salt

  • 1/3 cup vinegar

  • 3/4 cup water

  • 2 large hard-cooked eggs

  • 2 tablespoons sliced green onions

  • 1/4 cup chopped parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Dice 6 strips of the bacon.

  3. Fry the diced bacon along with the 6 whole strips in a heavy skillet over medium heat.

  4. Remove the whole slices to paper towels to drain; set aside.

  5. Cook the potatoes in boiling salted water until fork-tender. Drain and keep hot.

  6. Combine the sugar, cornstarch, salt, vinegar, and water; slowly add it to diced bacon and bacon drippings in the skillet, cooking and stirring constantly over medium heat until thickened.

  7. Put the hot potatoes in a large bowl with the sliced hard-boiled eggs.

  8. Add the green onions and then gently toss with the hot dressing.

  9. Garnish with the whole bacon slices and a tablespoon or two of chopped parsley; serve hot.

  10. Enjoy.

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