Take your favorite German Potato Salad to the next level with this delicious LOADED version! Packed with crispy bacon, fresh green beans, bell pepper, and red onion, it’s everything you want in a potato salad… and the perfect side dish for any meal!
This recipe was created in partnership with READ® Salads. All opinions are my own.
Growing up in the midwest, with German heritage, there are certain dishes that are guaranteed to be on the menu at any family gathering. Like Creamy Cucumber Salad, Tomato Salad, and… of course… German Potato Salad.
There’s no substitute for the distinctly sweet, vinegary dressing paired with thinly sliced potatoes and smoky bacon. It’s a favorite for summer picnics, cookouts, or any occasion!
As delicious as it is all on its own, it’s also the perfect base for any of your favorite additions. Case in point: this Loaded German Potato Salad. Packed with extra bacon, fresh green beans, yellow bell pepper, chopped red onion, and fresh parsley, it takes the classic recipe to a whole new level!
And the BEST part about it? It starts with READ® German Potato Salad, which comes fully prepared and ready to enjoy! I love READ salads, not only for their convenience, but for their delicious flavor. They’ve been a pantry staple for generations, and come in 3 different varieties: 3 Bean Salad, 4 Bean Salad and German Potato Salad. They’re packed with important nutrients, like fiber, folate, potassium, iron, and more. And I love the fact that their German Potato Salad is gluten free and low in fat and cholesterol.
Delicious all on its own… or as the base for this next level loaded salad!
READ German Potato Salad – Using a prepared salad as the base for this recipe makes it SO incredibly easy! I used 2 full cans of READ German Potato Salad, undrained.
Bacon – We all know that bacon makes everything better… and this recipe is no exception. I used 8 slices of regular cut bacon, cooked until crispy and crumbled.
Green Beans – To give this potato salad a fresh twist, I added fresh green beans, boiled just until al dente. You can substitute frozen or canned green beans if you prefer.
Bell Pepper – Bell pepper adds an extra pop of freshness, not to mention color, to this salad. I used yellow pepper, but you can feel free to use any color.
Onion – Adding just a small amount of onion helps round out the other flavors and gives this salad a little extra zip. I used red onion since it’s a salad, but you can substitute another type if you prefer.
Seasonings – Since READ German Potato Salad is already well seasoned, adding additional seasonings is completely optional. I added 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and fresh parsley for garnish.
How to make Loaded German Potato Salad
Cook the bacon – I used my Oven Bacon recipe (my favorite way to cook bacon) but you can use whichever method you prefer. I would suggest cooking it until crispy so it’s easy to chop or crumble.
Boil the green beans – Trim & cut your green beans, then pop them in boiling water for 2-3 minutes, until al dente. Drain and rinse with cold water, then set aside.
Chop the pepper & onions – Chop your veggies to desired size, then set aside.
Combine the ingredients in a large bowl – Combine 2 cans of READ German Potato Salad with cooked bacon, green beans, bell peppers, and onions. Add olive oil, salt, and pepper (optional).
Garnish & serve – Transfer to a serving bowl and garnish with fresh parsley as desired.
Feel free to make any of the following changes or substitutions according to your preferences:
- Substitute frozen or canned green beans for fresh
- Substitute chopped vidalia onion for red onion
- Use any color bell pepper
- Add additional fresh vegetables
- Add chopped hard boiled eggs
- Add diced pimento peppers for an extra pop of color
- Omit the olive oil, salt, and/or pepper
More picnic salad recipes
Looking for more side salads to round out your menu? These are some of our favorites!
- Bacon Blue Cheese Corn Salad
- Fresh Green Bean Salad
- Greek Pasta Salad
- Broccoli Salad
- Spinach Pine Nut Parmesan Pasta Salad
- Chickpea Cucumber Feta Salad
May is National Salad Month, and we’re celebrating! I’ve teamed up with READSalads to give you and a friend a chance to WIN some of our favorite things!!! Five lucky winners will receive: a $50 Amazon Gift Card, a case of your favorite READ Salads for yourself AND a case of READ Salads for a friend! Click here for the rules and to enter. The sweepstakes closes 5/13 at midnight. And don’t forget to follow READ on Instagram and Facebook.
- 2 cans READ German Potato Salad
- 1 cup fresh green beans, cut in thirds
- 8 slices bacon
- 1/2 cup bell pepper, chopped
- 1/4 cup red onion, minced
- 1 tablespoon olive oil (optional)
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon pepper (optional)
- fresh parsley, for garnish
- Cook the bacon until crispy; chop or crumble. Set aside.
- Bring 2 cups of water to a boil in a small saucepan. Add green beans and boil for 3 minutes, until tender-crisp. Drain and rinse with cold water.
- Chop the bell pepper and red onion.
- In a medium mixing bowl, combine German Potato Salad, green beans, bacon, bell pepper, and red onion.
- Add olive oil, salt, and pepper (optional). Stir to combine.
- Transfer to a serving bowl; garnish with fresh parsley as desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 392mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 5g