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Eaton's German Potato Salad
with Iceberg Lettuce

German Potato Salad with Iceberg Lettuce

This is a wonderful variation on German Potato Salad. the iceburg lettuce gives it a crunch and nice color. Thank you to Nancy Eaton for sharing with us her Grandmother's recipe.

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Serves 8

prep time 1 hour

1 /1/2 lbs of small Yukon Gold potatoes
salted water
1 medium yellow onion, 1 / 4 inch dice
1 teaspoon black pepper
1 / 2 lb. bacon sliced
1 / 2 head of iceberg lettuce

1 / 4 Cup wine vinegar
1 / 4 Cup water
1 / 4 Cup white sugar

printer friendly



Boil the potatoes in salted water for 15 minutes or so till they are tender to the fork.
Drain and let cool. DON'T OVERCOOK, the potatoes will fall apart.



Saute the bacon in a skillet till lightly browned. Reserve the bacon on a plate and leave the fat in the pan.

Add the onions to the pan and cook till tender Add some black pepper while the onions are cooking.

Meanwhile cut the potatoes into small chunks.


Add the potatoes to the salad bowl

Assemble the ingredients of the salad dressing, and add to the pan with the onions. Bring to a simmer and pour over the potatoes and lightly toss.

Add the iceberg lettuce and toss gently.

Add half the bacon and toss gently.


Add the rest of the bacon chunks on top of the salad for garnish and serve.
This salad will stay good for several hours. In time the lettuce will wilt a bit. If you want to make ahead, it is better to assemble all the ingredients except the lettuce and bacon, and add them just before serving.




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Last updated January 16, 2012