German Potato Salad

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Ines from Houston-You are a freeking idoit. Vinegar is used in numerous recipes in Germany including Potatoe salad.


"I don't no where this recipe comes from, but never ever from germany. The only one in germay who put vinegar in his potato... salat is the potato salad factory. I'm german and I've taste some fesh potatoe salads, but nothing is like this *brrr* May you should eat some from german guys, the know what to do, but certainly not this one. Ines sice 2 years in Houston"

I have served it 10 times and received nothing but 5 star reviews.

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German / not German, whatever. I'm from Long Island, and I just know it tastes good. Whever I make it for family gatherings, it goes quickly. I use a little less vinegar than called for. It's great both summer and winter.

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If you're preparing a dinner for an elite group of German foodies, then you may be risking it if you make this dish and try to claim it as authentically German. It seems that plenty of people below have criticized this dish as not actually being close to "German potato salad." Honestly.....whatever. This dish was good and that's all that mattered to me and my group of starving bbq'ers. The dish was a hit! And unlike other potato salads that require tons of mayo, this dish could withstand sitting in the sun for a few hours. Alterations: I used a little less than 1 pound of bacon (so I didn't have to save the extra 4 slices of bacon in the package and used apple cider vinegar. Other than that, I pretty much followed the recipe and it turned out delicious and aesthetically pleasing. Not bad, Bobby.

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I don't no where this recipe comes from, but never ever from germany.
The only one in germay who put vinegar in his potato salat is the potato salad factory.
I'm german and I've taste some fesh potatoe salads, but nothing is like this *brrr*

May you should eat some from german guys, the know what to do, but certainly not this one.

Ines sice 2 years in Houston

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My friends LOVED this recipe - between 6 guys they ate the whole thing. The potato salad does not taste heavy and is bursting with flavors that are simple but highly complimentary.

I do not have grill access so I boiled the potatoes on the stove, and used a frying pan on the stove, and everything tasted fine. Make sure: (a you cook the potatoes until they're almost starting to break apart under a fork; (b let the salad sit for at least 30 min before actually serving; (c use the fresh parsley, the dry ground stuff isn't half as good

I made the following changes and it was a hit:
1. Apple Cider Vinegar
2. I used 4oz of bacon (chopped and 4oz of sausage (chopped - it was Italian style chicken sausage from Trader Joe's and no one notice that it wasn't the real thing!
3. 1/2c instead of 1/4c of fresh chopped parsley
4. In the last 1-2 minutes of making the vinaigrette mixture, I added roughly 1/4c of sugar and 1/4c of flour and whisked it into the mix to thicken/sweeten it. You could use less or more of these two ingredients depending on the consistency you want - I prefered this thicker sauce

I feel like these changes aren't very major, but more of a personal taste preference... the core of the recipe is awesome and I highly recommend it.

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I'm not sure what part of Germany this is from, it tastes like the type of potato salad you buy at supermarkets. My wife and I are from the Black Forest area and although there are many many variations, this recipe doesn't come close to any of them. A little research might be in order.

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The recipe never said when to put the bacon back in?

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This is exactly the taste I remember from years back when my Mom used to make this. I even halved the recipe and all ingredients and it was wonderful!! Thank you, Bobby!!

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i find using a fattier bacon renders more bacon drippings which makes the potatoes even better. not necessarily the healthiest, but definitely the tastiest!

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I cut back on the apple cider vinegar as recommended by the other review, but next time I'll put in the full monty. I also added about 2 tsp of sugar to the dressing as my red onion was high in sulfar. I refridgerated over night to let the flavors marry and then reheated before serving. Everyone loved it!