German Potato Salad II

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Total Time
53mins
Prep
45 mins
Cook
8 mins

Paula Deen's version; serve warm or cold

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Ingredients

Nutrition

Directions

  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.