Hot German Potato Salad I4 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.” - by Karen
Original recipe yields 6 servings
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
- Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.
Amount Per Serving (6 total)
- 575 cal
- 37.8 g
- 40.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This recipe is very tasty. A very good potato salad to try away from the normal version...." See more"
"I like the idea of adding escarole (as in wilted green salads) but this recipe seems to have several ingredients missing- onion, sugar. It was very vinegary. I ended up making a more tradtional dres..." See moresing and tossed with the bacon-potato-vinegar mixture to salvage the dish. "
"Awesome!.. I didn't have a lb of bacon, although I probably would have cut that in half... I used what I had which was about 3 slices,next time I'll use more. I also didn't have escarole, so I sliced..." See more up celery and added it to the hot bacon to cook a little towards the end. I also added salt, pepper and a little paprika for the top.. The flavors of egg, bacon, celery combined with the vinegar were delicious!.. The vinegar mellowed as it sat for a while... I will make this again!"
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