German Potato Salad
I'd always loved my grandmother's German potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers. — Sue Hartman, Parma, Idaho
Reviews
Great! I used close to a tablespoon of salt and a 1/4 of black pepper. I also used a little more sugar (to taste) to make it reasonable my Mom's. Also used 6 slices of bacon and a little less onion, once again, to make it taste a little more like my Mom's and what I remember from my youth. I think I hit it and Mom should be proud ?? Thank you so much for the recipe and great starting point for me. I am sure following the recipe would also provide great results! Craig
Terrible. To much vinegar not a lot of taste. Won't be making it again.
I think this is such a delicious recipe! I've made this several times and brought it to family gatherings and picnics and there's NEVER any left. People really enjoy this and always ask for the recipe. Thank you for sharing.
Needs more bacon and diced celery. I use scallions and cook them along with the celery and sometimes some chopped green pepper. Best ever potato salad! Sprinkle with a little paprika for color and serve warm.
This was awesome! Flavor waa really good. Only drawback is the smell of vinegar when it cooks. Love the bacon.
As is recipe's too sweet & tart for my taste, but I cut sugar in half, added one chopped fresh celery stalk, reduced Vinegar to 1/2 cup added a couple more slices of bacon and it was great!
I made this for the first time. We liked it but believe it would be better with less vinegar. Too tart.
I love German Potato salad. But I will only make my Grandmothers recipe. She was from Germany and born in the late1800's. In my opinion her recipe is the only way to make German Potato salad and everyone that eats it loves it, Same ingredients, different measurement.
Excellent flavor. Easy to follow recipe.
This recipe sounds good, but I'd omit the flour. If the spuds are cooked enough, they are enough to thicken the sweet-sour sauce. I can't even IMAGINE German potato salad without caraway seeds. They are the "signature ingredient" in any authentic German potato salad. The seeds ( /- 1Tb)_ should be sauteed in the bacon fat till fragrant, then add the onion. Use only enough bacon fat to coat the onions, plus maybe another Tb. Too much, and the salad will congeal with a lot of fat when cold. They say this dish can be eaten hot or cold. I strongly disagree. Hot - or at least very warm - is the only way to go. The potatoes should be VERY dry before adding the dressing, so they'll absorb the flavors. Almost any kind of spud can be used, as long as it's cooked till absorbent. I probably use more bacon than here, but I make a larger amount at one time, not just enough for one meal. Be SURE to postpone eating it for at least a day. Even the canned German potato salad is reasonably good, but no seeds, and not NEARLY enough bacon! I also like abundant sauce.This dish is VERY rich. If you're hoping for a healthy recipe, go somewhere else. German potato salad is utterly delicious, but it violates probably every single trend about what is healthy today. But unless you're a strict health nut, it's delightful to enjoy this salad occasionally, especially in winter. Be sure the sweet and the sour flavors are pronounced. NEVER add mayo.