Tangy Potato Salad Recipe
Tangy Potato Salad Recipe photo by Taste of Home
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Tangy Potato Salad Recipe

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This recipe came from Germany, where it was passed down through our family. My grandmother made it for me when I was a mother modified it...and I added my own touches. It still has authentic German flavor, and it's in demand for every cookout or potluck we attend!
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 12 medium red potatoes (about 4 pounds)
  • 1 medium onion, finely chopped
  • 3 hard-cooked eggs, chopped
  • 2 dill pickles, finely chopped
  • 2 tablespoons snipped fresh parsley
  • 3/4 cup chicken broth
  • 3/4 cup mayonnaise
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 tomatoes, cubed
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 cup: 232 calories, 14g fat (2g saturated fat), 61mg cholesterol, 613mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 5g protein.


  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes. Cool completely.
  2. Transfer to a large salad bowl. Stir in the onion, eggs, pickles and parsley; set aside.
  3. In a small saucepan, heat chicken broth just until warm; remove from the heat. Stir in the mayonnaise, salt, pepper and garlic powder until blended.
  4. Pour over potato mixture; lightly toss to coat. Cover and chill. Just before serving, gently stir in tomatoes and bacon. Yield: 10-12 servings.
Originally published as Tangy Potato Salad in Reminisce Extra June 1993, p51

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