You’ll need red potatoes. They are traditionally used in this salad, and they hold their shape when cooked. The good news is, you don’t have to peel them!
You’ll use both the bacon itself and the bacon grease that is leftover when you cook it. The bacon grease forms the base of the dressing and oh my goodness is it good.
White wine vinegar makes the dressing tangy. You could use white vinegar instead.
Hard boiled eggs are such a fun addition to this. I reserve a few slices for the top for garnish. Make your own or buy them already boiled and peeled.
Chives are optional but they add some nice color to the top. They weren’t part of grandma’s original recipe but I think she would approve. 🙂
How to make German potato salad with eggs
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