German Potato Salad submitted by Patricia Sumner Duarte, Madisonville, KY
  • Cooking Time: 20 min
  • Servings: 4-6
  • Preparation Time: 20 min
  • 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
  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. If you don't like to leave peelings on the potatoes you can peel them, I love the small red potatoes for this recipe.
I do have some German Heritage, and remember this hot potato salad was served a lot when I was a child.