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Tangy Potato Salad Recipe

Tangy Potato Salad Recipe

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 YIELD:12 servings


  • 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.

Nutritional Facts

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

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