Reviewed: Sep. 27, 2008

This was as awesome as it sounded. Have not had this in a very long time. It was enjoyed by all.

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JUNLEW

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

My husband's mother was German, and we lived in Germany for several years. This was awesome! We eat it cold, however, so I let it cool off in the refrigerator. He liked it even better than the kind his sister makes. Next time I will cut down on the sugar and add a little more vinegar according to our taste, but it was fantastic following the recipe too.

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Pam66

Cooking Level: Intermediate

Living In: Jackson, Tennessee, USA

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Reviewed: Sep. 21, 2008

Very, very good!! I made a double batch and I didn't change a thing except for using dried parsley flakes (my poor parsley plant died!)instead of fresh. I will keep this recipe and use it a lot. This also got rave reviews from my picky son. :-) Thanks!

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Saucy Wench

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

Very good and easy to make.

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TRF1111

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Reviewed: Sep. 18, 2008

I thought this was pretty good for a non-mayo potato salad. I followed the recipe exactly and will use it as my non-mayo potato salad for now.

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Carolina

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

I made the recipe and doubled it. We all loved it. Easy and delicious!

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livluvlaugh

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

Great recipe. My husband loved it! I wouldn't change a thing! Thanks for sharing!

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mjberry

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

Sorry, but this is not authentic. I am German and even live there. We never use peeled potatos, just cook whole potatos, peel them pretty hot, cut and mix them with the sauce. Then they soak it up well when still hot. This is also too less sauce, we make a mix of hot broth and put in the vinegar/oil/salt/pepper/onion and pour it over the potatos. Broth as much as you need to make it moist and lightly creamy, depends on the potatos.. between half up to one cup and season it well so the salad doesnt get bland. And no.. not so much sugar. Max. 1 tablespoon. We dont like sweet salat. Add bacon at the end.. or whatever you like. We often put thinly sliced cucumber in it, maybe give it a try. Greets from Bavaria.. :-)

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GRUMBLERXL

Cooking Level: Expert

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Reviewed: Sep. 2, 2008

Very good potato salad!! The only thing I did different was I added some hard boiled eggs. Made this salad for a picnic and since there was no mayonaise, it really held up well. Thank you for the recipe!

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Sohpie's Mom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Williamsburg, Ohio, USA

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Reviewed: Aug. 13, 2008

I admit, I really love traditional, mayo based potato salad, but this is a nice change of pace! I enjoyed it more at room temperature than warm, however. I served this with Bierocks from this site. Thanks for a new twist on an old favorite!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 10, 2008

I have been looking for a German Potato Salad recipe for a very long time; one that would please both my husband and myself. My husband, not a huge fan of vinegar, thought this one was pretty good. I thought it needed some more vinegar so I sprinkled some on my serving and we were both happy. The German Potato Salad of my childhood always had hardboiled eggs in it and I added some which helped thicken the sauce.

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PAM D.

Living In: Saginaw, Michigan, USA

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Reviewed: Aug. 8, 2008

WOW! Yum. Easy to double or even triple. I've made this several times and I am telling you, you can not go wrong. Every one will enjoy this tasty pot salad. Keeper!

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kiki

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Jul. 31, 2008

This is REALLY good and easy to modify! To make it less fattening, I used Hormel's Real Crumbled Bacon (a salad topping that I've used it in all sorts of recipes and it tastes great), I substituted the sugar with splenda, and I cooked the onions in a touch of olive oil. This saved our necks after the power went out in the wake of Hurricane Dolly because it tastes good right out of a rapidly-warming fridge!

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jul. 29, 2008

My parents made a BBQ last weekend and asked me to bring a potato salad. They are mayo freaks, and I wanted to prove them that you can eat a great potato salad without it. I made this recipe with a 5 pounds bag of potatoes for 11 people and it was a hit. By the way, this recipe deserves a better picture, mine looked delicious, I decorated it with fresh parsley leafs.

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mystique

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Reviewed: Jul. 18, 2008

THE ABSOLUTE BEST.....EVER!!!!!!!

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Vicky

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 17, 2008

Absolutely wonderful! This tasted exactly what my mother used to make. Everyone at our dinner party loved it, even my friend that doesn't like potato salad. The second time I made it just for my family and I doubled the recipe since it was good as cold leftovers for lunch. This doesn't last very long in my house!

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 21, 2008

Wanting to use some potatoes up before heading out of town, I decided to try this. My only changes were to use 6 slices of bacon, half a small onion, and no parsley. It wasn't bad, but I think I prefer creamy-and-cold potato salads. I'll try it again when my mom visits, she likes warm potato salad. Thanks for sharing, SchoolBee123, I was glad to give it a try!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jun. 11, 2008

I thought this recipe was great, although my husband didn't enjoy it as much as I did! I added a tad more vinegar to give it more "twang" and used red potatoes. Very good and I will make it again!

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jun. 10, 2008

I have used this recipe quite a few times. Kind of hard to mess up, but just in case you over cook the potatoes you can still salvage the dish. (Idea from a co-worker when they over cooked). If the potatoes are too mushy, go ahead and mash them into the mix like you would with mashed potatoes. Add some sour cream and then sprinkle the parsley on top. You end up with a giant baked potato. Otherwise, I just cut down the sugar on the mix a little bit and follow the recipe.

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