Tangy Potato Salad Recipe
Tangy Potato Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 12 medium red potatoes (about 4 pounds)
  • 1 medium onion, finely chopped
  • 3 hard-boiled large eggs, chopped
  • 2 dill pickles, finely chopped
  • 2 tablespoons snipped fresh parsley
  • 3/4 cup chicken broth
  • 3/4 cup mayonnaise or salad dressing
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 tomatoes, cubed
  • 6 bacon strips, cooked and crumbled

Directions

Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. 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

Nutritional Facts

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

  • 12 medium red potatoes (about 4 pounds)
  • 1 medium onion, finely chopped
  • 3 hard-boiled large eggs, chopped
  • 2 dill pickles, finely chopped
  • 2 tablespoons snipped fresh parsley
  • 3/4 cup chicken broth
  • 3/4 cup mayonnaise or salad dressing
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 tomatoes, cubed
  • 6 bacon strips, cooked and crumbled
  1. Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangy Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review