Go Back

Grandma Cannon’s German Potato Salad

Submitted by Sarah Cannon, Eastern Illini Electric Cooperative
Course Salad
Cuisine German
Servings 4 servings


  • 4 strips Bacon chopped
  • 3 lg. potatoes peeled and cubed
  • 2 hard-boiled eggs sliced
  • 1/2 c. onion chopped
  • 1/3 c. Green pepper chopped


  • 4 T. sugar
  • 4 T. Vinegar
  • 1 T. canola oil or bacon grease
  • 1 T. mustard (any flavor works)
  • 1 t. Worcestershire sauce
  • 1/2 t. Salt
  • 1/8 to 1/4 t. pepper


  • Combine all dressing ingredients in a glass 2-cup measure.
  • Heat in microwave for a minute or two to dissolve sugar. Stir.
  • Fry bacon until crisp, remove from pan.
  • Saute onion and pepper in bacon drippings.
  • Boil potatoes for 10 minutes, just until done. Drain and return to pan.
  • Combine potatoes, bacon and onion/pepper mixture. Pour on dressing, toss gently.
  • Heat on low 5 minutes or until all ingredients are heated. Cover and keep warm until serving time.
  • Just before serving, top with sliced eggs. Serves 4.