I'd always loved my grandmother's German potato salad. So when I married a potato farmer&mdash;and had spuds in abundance&mdash;I played with several recipes that sounded similar and came up with this salad that reminds me of hers.                                          &mdash; Sue Hartman, Parma, Idaho


German Potato Salad

bacon

onion

all-purpose flour

salt

pepper

water

cider vinegar

sugar

potatoes

My grandmother was from Germany and this is essentially how she made her potato salad. The only difference is, she cooked her potatoes whole, "in their skins" and used the reserved potato water for the water in the sauce. She also added a little chopped parsley for color and taste.Make sure the potatoes are thoroughly washed and scrubbed before cooking them, if using this method, and it does take a while for the potatoes to cool down enough to handle. Cooking the potatoes whole retains all the starches, changes the texture, and seems to allow the potatoes to soak up more of the sauce. Using a good quality thick-cut bacon is preferred, and a couple of extra slices doesn't hurt either.

easy to make and much faster then my old amish recipe.I did add celery after I tasted it. good as written. we just like celery in ours.

I made this for the first time. We liked it but believe it would be better with less vinegar. Too tart.

Excellent flavor. Easy to follow recipe.

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.

I love this recipe! I made this for a cook out and it was a huge hit. I will be making this again.

I had some potatoes I needed to use so I searched my reliable Taste Of Home. This was very tasty. Loved the bacon.

Message to Doreensanzone about cooking potatoes. My mother use to use the pressure cooker to cook her potatoes when she made German Potato Salad. Mom would take potatoes with the skin on. Put potatoes in pressure cooker, put the lid on and put it on the stove on high.Put the what I call the little hat on. Once the little what I call hat would start to rock, then turn down the heat for about 30 minutes. Once the cooking time is up, You can then take the pressure cooker over to the sink and turn on the cold water. After the little hat has stopped steaming, then take the lid off and take out the spuds and let then cool down to where you can handled them. Remove the skin. The rest is magic.

Like my Mom's better. has vinegar, sugar, water in equal parts; also red potatoes cooked whole, remove skins when cool enough to handle; cut into chunks & add to slightly thickened liquid.

I have made this many times over the years - it's our family favorite! I do add a few more slices of bacon, because we love it! This is tangy deliciousness!

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

I couldnt believe how simple this recipe was and it was absolutely delicious

Terrible. To much vinegar not a lot of taste. Won\'t be making it again.

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!

This was awesome! Flavor waa really good. Only drawback is the smell of vinegar when it cooks. Love the bacon.

Grew up in PA Dutch country where German cooking is prevelant. I've never seen a German Potato Salad recipe without celery seed. I added it...also less sugar, more vinegar. Good recipe...add or subtract to your liking.

I have been making this since it first appeared in Taste of Home, more than twenty years ago if I remember correctly.First, to answer some reviewer's questions, I have used russets and red potatoes, and prefer the russets. Second, I like to steam the potatoes whole, removing the skins when they are cool enough to handle, but I've also left them on.A reviewer said it was too sweet. I'm sure they must have made a mistake because it's very tangy, not at all sweet.I love this recipe so much I have never wanted to try another version. It's the best!

Delicious! Next time I need to thicken the sauce more, but it was good.

This a fabulous recipe. Even my young grandchildren love it.

I would've appreciated instructions on how to cook the potatoes; maybe that's obvious to most but not to me. I thought it was good but a bit too sweet. My family loved it, however, just as written, both warm and chilled. I'll be making this again since they enjoyed it so much.

german potato salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 8

Cost: $2.97 /serving

Author : Taste of Home

Ingredients

Instructions

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