German Potato Salad with Eggs

This recipe is from my grandmother, whose ancestors emigrated from Germany. She adored learning about family history, and I have no doubt that this recipe was passed down to her.

Here’s a look at her black recipe binder, which she kept with all of her recipes typed out on a typewriter.

This Shrimp Macaroni Salad is also her recipe—it is a hit at cookouts!

Ingredients

• You’ll need red potatoes. They are traditionally used in this salad, and they hold their shape when cooked. The good news is, you don’t have to peel them!
• You’ll use both the bacon itself and the bacon grease that is leftover when you cook it. The bacon grease forms the base of the dressing and oh my goodness is it good.
• White wine vinegar makes the dressing tangy. You could use white vinegar instead.
• Hard boiled eggs are such a fun addition to this. I reserve a few slices for the top for garnish. Make your own or buy them already boiled and peeled.
• Chives are optional but they add some nice color to the top. They weren’t part of grandma’s original recipe but I think she would approve. 🙂

How to make German potato salad with eggs

Place the cubed potatoes and 2 teaspoons of salt in a large saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are tender. You can test if they are tender by piercing them with a fork. If the fork slides in easily, they are ready.

Place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, then take the pan off the heat, cover it, and let the eggs sit for 10 minutes.

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