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German Potato Salad with Eggs

by jughandle
German Potato Salad with Eggs and Hot Bacon Dressing

This German Potato Salad with Eggs and hot bacon dressing recipe came from my German family side.  Passed down through my mother’s side of the family from Alsace Lorraine.  I know it is at least 150 years old, but it could be older.  Keep in mind that when my Grandfather made this dish, there were no measurements used, only experienced eye-balling. The amounts are my estimates/adjustments over the years.  Feel free to modify whatever doesn’t work for you. – jughandle

My grandfather used the bacon dressing for this dish in several recipes.  He made wilted spinach with hot bacon dressing,  and “spring tonic” buckwheat pancakes with dandelion greens and hot bacon dressing.  It always tasted different, but great.

German Potato Salad with Eggs and Hot Bacon Dressing
4 from 2 votes
Pin Recipe

German Potato Salad with Eggs and Hot Bacon Dressing

This recipe has been in my family for over 150 years. It was brought to this country by my great grandparents and taught to me by my grandfather Al Steible.
Course First Course, Salad
Cuisine German
Keywords German Potato Salad
Protein bacon, Eggs
Cooking Method Boiling, Pan Fried
Hot/Cold Dish Hot
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 servings
Author Al Steible

What You Will Need:

  • 4 pounds red potatoes - cooked and peeled
  • 1/4 pound bacon - about 5-6 pieces fried crispy and reserve the grease
  • 3 Tbsps bacon grease - from the fried bacon to make the dressing
  • 1 cup onion - chopped white onion
  • 1/2 tsp celery salt
  • 1 tsp celery seeds
  • 4 eggs - hard cooked and sliced
  • 4 scallions - sliced about 1/4 inch long
  • 1/2 Cup white vinegar
  • 1 Cup water - to dilute vinegar, use more or less to taste
  • Kosher salt - more or less to taste
  • black pepper - more or less to taste
  • 1/2 Tbsp Dijon Mustard - optional

Equipment Needed:

  • frying pan for bacon and dressing
  • stock pot to cook potatoes
  • small pot to boil eggs
  • large serving bowl



  • Bring a large pot of water to a boil. Blanch the potatoes then peel and quarter.
  • Place the quartered potatoes into another pot, and fill with enough cold water to cover. Always start potatoes in cold water
  • Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • hard cook the eggs in another pot then cool, peel and quarter

For the hot bacon dressing

  • Fry the bacon in a large deep skillet over medium-high heat. Fry until browned and crispy.
  • Remove bacon from the pan, drain grease and reserve 3 Tbsps of grease in the pan.
  • Add chopped white onion to the hot bacon grease, and saute over medium heat until translucent.
  • Add the vinegar, water and mustard to a measuring cup, mix and taste.
  • Adjust seasoning, water or vinegar, It shouldn't taste too bitter. Some people use sugar to sweeten the flavor.
  • Add the liquid to the hot frying pan with the bacon grease slowly, not to splatter.
  • Bring to a boil, add salt and pepper, stirring for 1 to 2 minutes

To Assemble

  • Put the potatoes and eggs in a large serving dish. Sprinkle with the celery seeds, celery salt and parsley and toss to mix.
  • Crumble in half of the bacon. Pour the hot bacon dressing over the potatoes, eggs and bacon. Mix to coat and combine.
  • Crumble the remaining bacon and sliced scallions over the top, serve warm.


Nutrition Facts
German Potato Salad with Eggs and Hot Bacon Dressing
Amount Per Serving
Calories 262 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 77mg26%
Sodium 268mg12%
Potassium 976mg28%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Vitamin A 155IU3%
Vitamin C 20.7mg25%
Calcium 49mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Useful links:

How To Cook A HardBoiled Egg

Dandelion Greens

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Mittie Wooden August 25, 2011 - 12:00 pm

I love this potato salad! I haven’t made it for a long time, but will be making it again very soon.

URL January 8, 2012 - 8:05 pm

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