German Potato Salad

Tammy Raynes


I use red potatoes in this because they remain firm, even when cooked, so they won't break apart when tossed. This potato salad tastes best when served warm.

This is a favorite of mine and I make it all the time. Great for special occasions. I will be making this for the upcoming Memorial Day weekend cookout at my house.

This can be served in the cast iron skillet that you can use to cook bacon in. Bring it right from the stove to the table. Enjoy!


★★★★★ 2 votes

8 - 10


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  • 12 to 14
    medium size red potatoes (about 4 pounds), cooked and peeled
  • 2
    hard-cooked eggs, sliced
  • 4
    bacon strips, diced
  • 1
    medium onion, chopped
  • 2 c
  • 1/2 c
  • 1/2 c
  • 2 Tbsp
  • 4 tsp
  • 1 1/2 tsp
    prepared mustard
  • 1 tsp
    celery seed
  • 1/4 tsp

How to Make German Potato Salad


  1. Slice potatoes into a large bowl. Add eggs; set aside. In a skillet, cook bacon and onion. Drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.

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About German Potato Salad

Course/Dish: Potato Salads
Other Tags: Quick & Easy, Healthy
Hashtag: #potato

Show 7 Comments & Reviews

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