By Crystal Hayes, Dietetic Intern, Oregon Dairy and Nutrition Council

Potatoes are an inexpensive hearty vegetable usable in endless recipes. Originally this potato salad was made in Germany with pan-fried bacon and onions and a warm sweet-and-sour dressing, giving it the name “hot German potato salad”. Repurpose roasted or baked potatoes in this lightened up flavorful version of the classic. A serving of this salad contains vitamin C, which is one nutrient that helps improve your immune system. Pair this dish with a lean protein such as porkchop or beef loin. To meet all your food groups, try authentic German muesli for dessert, a base of oats soaked in milk or yogurt. Add chopped fruit and nuts for flavor.

German Potato Salad

Recipe Source: Adapted from

Number of servings: 4

Time for preparation (including preparation and cooking): 15-30 minute


2 medium to large unpeeled red-skinned potatoes (about 1 pound) ½ bunch green onion, chopped (about ½ cup) 2 slices bacon or turkey bacon, diced 2 tablespoons sugar 1 tablespoon all-purpose flour ¼ teaspoon salt ¼ teaspoon freshly ground pepper ½ cup water 2 tablespoons white vinegar 1 large egg yolk (set aside egg white to use another time) 2 tablespoons fresh or bottled lemon juice (about ½ a lemon)


  1. Boil potatoes in a saucepan for about 20 minutes or until tender (test with a fork). Drain and cool slightly. Or, use refrigerated, leftover boiled or roasted potatoes of any kind. Slice the potatoes and place in a large serving bowl with the chopped green onion and set aside.
  2. Cook bacon in a medium-sized skillet until crisp. Remove from heat and drain on paper towels. Discard all but 1 tablespoons of the bacon fat.
  3. Add sugar, flour, salt, and pepper to the bacon fat in the skillet; stir to combine.
  4. Combine the water, vinegar, egg yolk, and lemon juice in a small bowl; whisk with a fork to blend. Add to the bacon fat mixture in the skillet. Whisk together and cook over medium heat until the mixture starts to boil, stirring frequently. Reduce heat to low and simmer for 5 minutes.
  5. Pour the cooked bacon fat mixture over the potatoes and onions and toss gently. Serve warm or cold.

Note:  Refrigerate the egg white and repurpose it, too.  Stir the egg white in with scrambled eggs and cook.  Add egg white to other cooked sauces or casseroles for a protein boost.

Nutrition Facts:

Serving size: ½ cup

Calories: 120; Total Fat: 2g; Saturated Fat: 0.5g; Cholesterol: 30mg; Sodium: 250mg; Total Carbohydrate: 23g; Dietary Fiber: 4g; Protein: 4g.


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