Local-style German Potato Salad

Featured in the Honolulu Star-Bulletin on July 23, 2008.



Local-style German Potato Salad

  • 8 to 10 red potatoes
  • 2 to 4 russet potatoes, pared
  • 18 slices thin-sliced bacon, chopped
  • 1 onion, thinly sliced
  • 7 hard-cooked eggs
  • 1 can (6 ounces) olives, sliced
  • 1 cup sour cream (consider using reduced- or no-fat sour cream)
  • 2 to 2 1/2 cups mayonnaise (consider using reduced- or no-fat mayonnaise or mayonnaise made with canola oil)
  • Salt to taste


  1. Cut potatoes into quarters and cook until just done.
  2. Drain, cool, and dice potatoes.
  3. Cook bacon until crisp.
  4. Remove bacon; save 1 tablespoon of the drippings.
  5. Cook onion in the bacon drippings until onion is clear; drain.
  6. Separate egg whites and yolks; chop whites and crumble yolks.
  7. In a large bowl, add portions of potatoes, bacon, onion, egg whites, olives, sour cream, mayonnaise, and salt; mix gently after each portion is added.
  8. Top with egg yolks.
  9. Chill.

Makes 12 to 16 servings.

Approximate Nutrient Analysis per serving (based on 16 servings without salt to taste):
550 calories, 35 g fat, 11 g saturated fat, 135 mg cholesterol, 700 mg sodium, 45 g carbohydrate, 4 g fiber, 5 g sugar, 13 g protein


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