German Potato Salad With Sweet-Sour Dressing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/28/19
Potato Salad With Eggs and Bacon
James Baigrie/The Image Bank/Getty Images
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
171 Calories
5g Fat
23g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 171
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 167mg 56%
Sodium 106mg 5%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Protein 8g
Calcium 45mg 3%
*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 made with a tangy, sweet and sour bacon and egg dressing, and includes chopped green pepper and onion.

Garnish the salad with hard-cooked eggs and some chopped green onion or parsley.

Ingredients

  • 4 cups cubed peeled potatoes*
  • 4 slices bacon, diced
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped green bell pepper
  • 2 large eggs, beaten
  • 4 tablespoons granulated sugar
  • 1/4 cup vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 hard-cooked eggs, sliced
  • Optional: 1 tablespoon chopped fresh parsley or green onion tops

Steps to Make It

  1. Cook the potatoes in a covered saucepan in boiling salted water until tender, about 15 to 20 minutes. Drain well and set aside.

  2. In a large skillet, saute the diced bacon until almost crisp. Add the onion and green bell pepper; cook for 3 minutes longer.

  3. In a bowl, combine beaten eggs with vinegar, sugar, and pepper; whisk to blend well.

  4. Gradually add egg mixture to the bacon and vegetables, stirring and cooking until mixture thickens.

  5. Remove from heat and toss gently with potatoes.

  6. Spoon the salad into a serving dish and garnish with sliced hard-boiled eggs and chopped green onion tops or parsley.

*Use red potatoes, round whites, or Yukon gold potatoes. Unpeeled red potatoes or new potatoes make a beautiful salad, but peel them if you prefer.

Makes about 6 to 8 side dish servings.