Ingredients1 h servings 379 cals
- Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
- In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving.
Per Serving: 379 calories; 25.5 g fat; 24.8 g carbohydrates; 14 g protein; 174 mg cholesterol; 834 mg sodium. Full nutrition
ReviewsRead all reviews 14
This recipe was a total hit with my family gathering last week. I think what you need to keep in mind is the recipe doesn't claim to be "authentic", it's very simple, yet the flavor is definitel...
While I am not sure I would call this a "German" potato salad, we liked it. I didn't fry bacon, just used the pre-packaged stuff, so I didn't have any bacon grease. I also left out the eggs. ...
I made it by the recipe except I left out the bacon drippings. My husband loved it.
Love this recipe! I make it for parties, BBQ's, a side dish to bring to the neighbors house...you name it. People always ask me for the recipe. I'm starting to feel a little protective of it....
i was pretty happy with this dish. however, i had to make some adjustments for my family. my kids dont like a lot of onion, so i reduced that by half. same with the eggs. it went over pretty wel...
I cut this recipe in half, used organic red potatoes, used half a package of turkey bacon, a mixture of fat free plain yogurt and fat free sour cream, omitted the green olives because I didn't h...
A really delicious dish. I used only 1 cup of light sour cream and just a tablespoon of the bacon drippings and it was plenty of rich dressing.
I made this the night before I served it. Everyone raved about it. It was so different from the regular old potato salad. Reminded me of one I had years ago that was made with dill pickles and...