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Tangy Potato Salad

 Tangy Potato Salad
This recipe came from Germany, where it was passed down through our family. My grandmother made it for me when I was a child...my 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!
12 ServingsPrep: 25 min. + chilling

Ingredients

  • 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 bacon strips, cooked and crumbled

Directions

  • 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.
  • Transfer to a large salad bowl. Stir in the onion, eggs, pickles and
  • parsley; set aside.
  • 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.
  • Pour over potato mixture; lightly toss to coat. Cover and chill. Just

2 of 2

Tangy Potato Salad (continued)

Directions (continued)

  • before serving, gently stir in tomatoes and bacon. Yield: 10-12
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 232 calories, 14 g fat (2 g saturated fat), 61 mg cholesterol, 613 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein.