German Potato Salad

  • 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
  • 3/4 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.

— Marjorie Ratcliff

Additional recipes from The Art of Cooking in Pantego that appeared originally with this one:
Devil’s Food Cake

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.