Hot German Potato Salad I Recipe -
Hot German Potato Salad I Recipe
  • READY IN 1 hr

Hot German Potato Salad I

Recipe by  

"My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
  4. Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

This recipe is very tasty. A very good potato salad to try away from the normal version.

Most Helpful Critical Review
May 11, 2009

I like the idea of adding escarole (as in wilted green salads) but this recipe seems to have several ingredients missing- onion, sugar. It was very vinegary. I ended up making a more tradtional dressing and tossed with the bacon-potato-vinegar mixture to salvage the dish.

Jan 14, 2009

Awesome!.. I didn't have a lb of bacon, although I probably would have cut that in half... I used what I had which was about 3 slices,next time I'll use more. I also didn't have escarole, so I sliced up celery and added it to the hot bacon to cook a little towards the end. I also added salt, pepper and a little paprika for the top.. The flavors of egg, bacon, celery combined with the vinegar were delicious!.. The vinegar mellowed as it sat for a while... I will make this again!

May 31, 2008

Fantastic! I added Kalamata olives, celery, and onion to the recipe - and it was a knock-out!

Aug 02, 2013

Yum....This is Authentic. Great combination of flavors.I think the escarole adds a good balance to the vinegar. Thanks for posting Karen!!

Jun 26, 2013

I like the idea of no sweetener and with all that bacon I know why no salt was used. But for health reasons, I had to replace the drippings (with all the saturated fats) with olive (or other healthy) oil I had on hand. I might try to swap the low sodium bacon for low sodium ham or turkey in the future.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 575 kcal
  • 29%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 37.8 g
  • 58%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 709 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Authentic German Potato Salad

See how to make traditional vinegar-based potato salad with crumbled bacon.

German Potato Salad

This tasty German-style potato salad is served warm.

Red Skinned Potato Salad

See how to make a creamy potato salad with bacon and a perfectly firm texture.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States