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German Potato Salad with Bacon and Vinegar


This German potato salad is made with a tangy, sweet and sour bacon and egg dressing, and includes chopped green pepper and onion.


  • 4 cups cubed peeled potato
  • 4 slices bacon, diced
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 eggs, beaten
  • 1/4 cup sugar
  • 1/4 cup vinegar
  • 1/4 teaspoon pepper
  • 2 hard-cooked egg, sliced


Cook potatoes in a covered saucepan in an inch of boiling salted water until tender, about 20 minutes. Drain. In a large skillet, sauté bacon until almost crisp. Add onion and green pepper; cook 3 minutes longer. Combine beaten eggs with vinegar, sugar, and pepper; mix to blend well. Gradually add egg mixture to the bacon mixture, stirring and cooking until mixture thickens. Remove from heat and toss gently with potatoes. Spoon salad into a serving dish and garnish with sliced eggs.
Serves 6 to 8.

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