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Meet the Cook: What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The tastes blend very well. The first time I took my potato salad to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now, I make a double batch to take to work! -Julie Myers, Lexington, Ohio
This recipe is:
Contest Winning
Nutritional Facts 1 serving (3/4 cup) equals 284 calories, 11 g fat (4 g saturated fat), 12 mg cholesterol, 434 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Baked German Potato Salad in Country Woman January/February 1999, p29
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Reviewed on Jun. 28, 2011 by azakbilak
No need to say more. This is the best we have ever had.
Reviewed on May. 31, 2011 by JCTexas
Great flavor, easy, simple ingredients. Perfect balance of flavors, a favorite when growing up and this lived up to the memories. I elected to not peel the potatoes and it worked fine. However, if serving for more than family I would take the time to peel for a prettier presentation only. Thanks for posting this recipe!
Reviewed on Jul. 11, 2010 by Catpaddle
First noticed this because it's baked. Saved it and love it because it tastes so good! A little fresh chopped parsley improves the final presentation and gives it a great taste too.
Reviewed on Jun. 22, 2010 by dungannon
Fantastic. I cooked the potatoes the day before, and that cut down on the prep time.
Reviewed on Dec. 29, 2009 by jetcarolinet@att.net
My family loved this. Made it for Christmas with baked ham. I ran out of time to bake it so I finished in the microwave. Kids and adults liked it. Leftovers are good the next morning warmed up with eggs, ham and toast. Planning to make this dish again soon.
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