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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


Cut potatoes into quarters and cook until just done. Drain, cool, and dice potatoes. Cook bacon until crisp. Remove bacon; save 1 tablespoon of the drippings. Cook onion in the bacon drippings until onion is clear; drain. Separate egg whites and yolks; chop whites and crumble yolks. 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. Top with egg yolks. 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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