For a tangier flavor, add a splash of pickle juice along with the vinegar. If you don't have escarole, you can substitute it with other greens like spinach or kale, but adjust the cooking time accordingly. Yukon Gold potatoes hold their shape well and have a creamy texture, making them ideal for this salad. Make sure not to overcook the potatoes, as they will become mushy.
Hot German Potato Salad I
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS39
Transport yourself back to simpler times with this comforting and flavorful Hot German Potato Salad. Crisp bacon, tender potatoes, and perfectly cooked eggs are brought together with a touch of vinegar and the subtle bitterness of escarole, creating a symphony of flavors and textures that will warm your heart and soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol176 mg
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Fiber7 g
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Protein18 g
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Saturated Fat13 g
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Sodium709 mg
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Sugar2 g
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Prepare the Potatoes: In a large pot, cover the cubed potatoes with salted water. Bring to a boil and cook until tender when pierced with a fork, about 12-15 minutes. Drain well and set aside.
02 Step
Recipe View 10 mins Cook the Eggs: While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and chop the eggs.
03 Step
Recipe View 10 mins Render the Bacon: In a large, deep skillet, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Reserve about 2 tablespoons of bacon drippings in the skillet, discarding the rest.
04 Step
Recipe View 5 mins Combine and Sauté: Add the cooked potatoes to the skillet with the reserved bacon drippings. Sauté over medium heat until lightly browned, about 5-7 minutes. Add the chopped escarole and cook until wilted, about 3-5 minutes.
05 Step
Recipe View 3 mins Finish and Serve: Stir in the crumbled bacon, chopped eggs, and apple cider vinegar (and Dijon mustard, if using). Season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld together. Serve warm, garnished with fresh parsley, if desired.
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RECIPE REVIEWS
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Please Rate
Maiya Rosenbaum
May 29, 2025This recipe is a keeper! The escarole adds a unique flavor that I never would have thought of.
Karley Bartoletti
May 10, 2025My family devoured this! It's a great twist on traditional potato salad. Will definitely make again.
Delta Bernier
Apr 21, 2025So easy to make and everyone loved it. I added a little Dijon mustard and it was perfect!
Syble Hackett
Jan 25, 2025I used spinach instead of escarole, and it still turned out delicious!