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German Potato Salad Version 2


  • Approximately 2 cups or a large soup bowl full of pre-cooked cold baby potatoes
  • 1 small onion grated
  • 3 boiled eggs
  • 3 strips bacon sliced small, plus the rendered fat
  • 6 tablespoons oil avocado or olive
  • 6 tablespoons white vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons fresh chopped chives
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons fresh chopped oregano
  • Salt & Pepper to taste


  • Slice the bacon strips into about 1/2 inch slices and saute until crisp. Put pieces and the precious fat aside.
  • Slice the potatoes as desired (we like chunks, but if you would rather have slices, do what you prefer!) into a medium sized bowl
  • Slice or chunky cut the eggs and add to the bowl
  • Add the oregano, dill, and chives to the bowl
  • In a small bowl mix the bacon pieces, bacon fat, grated onion, oil, vinegar, and dijon mustard. Whisk to combine.
  • Pour over the potatoes, add salt and pepper to taste, and combine gently.
  • Set in fridge for at least an hour to chill, so the potatoes soak in the dressing, and give a quick toss before serving.