German Potato Salad II Recipe

Name: German Potato Salad II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs russet potatoes, peeled and sliced into 1/4-inch rounds; 1 tablespoon salt, divided; 4 slices bacon; ⅔ cup thinly sliced red onion; 1 garlic clove, minced; 1 ⅔ cups mayonnaise; 3 tablespoons diced pimentos; 1 tablespoon yellow mustard; 1 tablespoon cider vinegar; 1 tablespoon sugar; ¾ teaspoon salt; ½ teaspoon celery seed; ¼ teaspoon cayenne pepper; 1 hard-boiled egg, chopped; sliced green onion, garnish

Servings: persons

2 12 lbs russet potatoes, peeled and sliced into 1/4-inch rounds
1 tablespoon salt, divided
4 slices bacon
⅔ cup thinly sliced red onion
1 garlic clove, minced
1 ⅔ cups mayonnaise
3 tablespoons diced pimentos
1 tablespoon yellow mustard
1 tablespoon cider vinegar
1 tablespoon sugar
¾ teaspoon salt
½ teaspoon celery seed
¼ teaspoon cayenne pepper
1 hard-boiled egg, chopped
sliced green onion, garnish

1
In a stockpot, place potatoes; cover with cold water, add 2 teaspoons salt.
2
Bring to a boil over med-high heat; decrease heat to a simmer, and cook for 7-8 minutes or just until fork tender; drain.
3
In a large skillet, cook bacon until crisp.
4
Remove bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet.
5
Crumble bacon, and set aside.
6
Add onion and garlic to skillet; cook for 7 minutes or until tender, stirring often.
7
Stir in mayonnaise, pimiento, mustard, vinegar, sugar, salt, celery seed, cayenne pepper, and remaining 1 teaspoon salt.
8
Cook for 1 minute; remove from heat.
9
Add potatoes, chopped egg, and crumbled bacon, tossing gently to coat.
10
Serve warm or chilled; garnish with green onion.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 12 lbs russet potatoes, peeled and sliced into 1/4-inch rounds, 1 tablespoon salt, divided, 4 slices bacon, ⅔ cup thinly sliced red onion, and more.

Yes, German Potato Salad II falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

German Potato Salad II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions