German Potato Salad

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Wow! the first recipe I've run across online that is close to the GPS my Grandmother made! Another reviewer commented that it doesn't need the flour and sugar found in other German Potato Salad recipes, and I agree--the potatoes break down and will taste sweet enough to counterbalance the vinegar. The only thing I'd rethink is the addition of Canola oil, as with the bacon drippings you probably have enough fat, especially if you dice a whole pound of bacon as my grandma taught me to do. Well done Bobby!

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My grandmother is from Germany and makes German potato salad every year at Holiday gatherings. This is the only recipe I've tried that is as good as hers (maybe even better...sorry Grandma!

It isn't "missing" flour and sugar as some have commented. German potato salad simply is not dressed with a creamy spread like American potato salad is. It's supposed to be this way.

One tip I can offer, as someone who has been eating German potato salad since I was a small child, is not to serve it right away. Refrigerate it overnight and reheat the following day. The potatoes absorb the flavor and the salad becomes even more delicious. It also seems to take just a little of the edge off of the vinegar.

One final thought: add 2-3 diced dill pickles. They're perfect for a salad like this.

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This recipe is NOT good without letting the bacon drippings thicken with flour and then slowly whisking in water and sugar with the vinegar. It will be a thicker sauce and more tasty. WIthout the flour, water and sugar this recipe is horrible; bobby flay's thin vinegar sauce is absorbed by the potatoes and it is not creamy as is. i've done it both ways and it is a big hit when it is thickend and creamy with the sugar to balance out the vinegar taste.

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DELICIOUS!!!!

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This recipe was very easy to make and I used exact amts, of all ingredients. The taste was excellent and brought raves from those partaking in eating this salad. Then with the help of my girlfriend she created a frattata with the addition of some italian sausage,cheese in the mixture and eggs of course and then finished off under the broiler with parm/regiano cheese browned and crispy and it was absolutely incredible.

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Recipe is the BOMB!
Correct to all to suggest 1/2 vinegar.
I used Apple cider vinegar.
1/2 amount is perfect.
Plus awesome to use so much red sweet onion.
Really balances the tartness of vinegar and mustard.
Also used Dijon mustard instead of mustard seeds.
The longer the stuff sits, the better it gets!
Cheers and Enjoy!

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I made this today and it was the best , i did however half the vinegar and mushed some of the potatos up abit , hubby on a diet so he could not coment Thanks bobby you rock

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I was searching for a different kind of german potato salad recipe and this is the BEST one ever! I made this for a Father's Day BBQ and it was devoured. Not a drop left. The big family BBQ is this weekend and I am making it again, only this time, I will have to make twice as much b/c my sister already told me she wants her "own" stash for her family. The only problem with this recipe is that there wasn't enough. Thanks Bobby!

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I had never made German Potato Salad before, and was a little nervous serving it warm. I was doing a BBQ, and thought I would serve more of a traditional cold salad, so I served it cold. And it was great! But make sure its fully chilled for all the flavors to come together. TIP - Still combined all the ingredents while the potatoes are still warm, that way they soak in all the ingredients. If you wait till the potatoes are cool, you will end up coating the potatoes instead of them absorbing the flavors. I also took other reviewers advice and cut the vinegar in half. Perfect amount. I would definetly make it again, great recipe =

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This is awesome. We love German potato salad, but have never found one that quite hit the spot...until now. I wouldn't change a thing (except to add the bacon to the salad. Must have been an oversight in the printing. You hit this one out of the park. Thanks, Bobby.