photograph by Matt Hulsman

5 to 6 potatoes, cooked
3 eggs, boiled
½ cup celery, diced
2 onions, finely chopped
8 bacon slices, cooked and crumbled
¼ teaspoon dry mustard
3 tablespoons sugar
2 tablespoons flour
¾ cup vinegar
4 tablespoons bacon drippings
1 tablespoon parsley, chopped
salt and pepper to taste

Slice potatoes. Add sliced eggs, celery, and onion. Cook bacon until crisp; reserve drippings. Mix mustard, sugar, flour, vinegar, and bacon drippings in a saucepan, and bring to a boil. Pour over potatoes. Add crumbled bacon, parsley, and salt and pepper to taste. Mix lightly to coat potatoes.


When Opal Menius left her hometown of Littleton to start her first teaching job, she found that the recipes in The Art of Cooking in Pantego helped her feel at home. She recognized the country cooking. Since then, Opal’s made mounds of German potato salad — whenever she’s asked to prepare a dish representing her nationality.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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