Reviewed: May 7, 2007

VERY easy to make AND delicious. Also reheats well. I didn't have one drop of leftovers, and the crowd I was feeding was sad to see the last spoonful disappear. Typically I alter every recipe to suit my needs, but this one was made “as is” because there was no need for any changes!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 1, 2007

This was the first time I made this. I don't care for German Potato Salad but my husband likes it. I made him rate this recipe. He said it wasn't tangy enough and that something was missing?? Sorry, but I won't make this again.

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Lisa H

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Reviewed: Apr. 27, 2007

This is just the way I remembered this dish, sweet and yummy! I have made it at least once a week now that I have found it. No changes were made to this recipe and it was a hit even with my picky husband. Thank you for sharing!

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Amy

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Reviewed: Apr. 25, 2007

It tasted good...I think next time though I would make more of the dressing for the potatoes. But all around good. Got the seal of approval from my German boyfriend.

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GRACE

Cooking Level: Expert

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Reviewed: Apr. 19, 2007

Wonderful recipe! Made it exactly as stated & it was great. I have used another microwave version for years, but this one is much better...and easier strangely! This is one of my hubbies fav sides & he liked it as well. Thank you!

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Carley

Cooking Level: Expert

Home Town: Layton, Utah, USA

Living In: Hooper, Utah, USA

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Reviewed: Apr. 9, 2007

This turned out great and very authentic! I made some minor changes; I cooked 5 lbs of red potatoes in their skins and then, after cooking, I removed the skins and sliced them. Since I estimated that I doubled the amount of potatoes in the existing recipe, I doubled the rest of the ingredients .. but then it still seemed dry so I made another single serving of the vinegar mixture and added that. I would suggest that the liquid be poured ON the potatoes instead of adding the potatoes to the liquid because a lot of my potatoes broke while I was trying to stir the liquid off the bottom. I let it sit overnight in the refrigerator and took it out in the morning to bring it to room temperature before serving so the bacon fat didn't congeal. The end result was worth the trouble .. it really was yummy!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Apr. 6, 2007

I have made this recipe many times now and taken it to family gatherings. Each and every time it has gotten rave reviews! Yummy!

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bakergrl

Cooking Level: Expert

Home Town: Athens, California, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 31, 2007

Both my fiance and I thought these were very, VERY good! The only thing I may do next time is add a bit less vinegar. I made this to go with Weinershnitzel (also from this site). yum! Will definately make again!

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Krista J.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pasadena, Texas, USA

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Reviewed: Mar. 27, 2007

I lived in Germany for 9 years, and this recipe takes likes what I ate over there. Awesome recipe and taste. Thank you for your contribution...danke.

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Chuck N

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Reviewed: Mar. 26, 2007

Love this recipe. It's one of the few where I don't change it a whit from how it's written.

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metaldog

Cooking Level: Intermediate

Living In: Misawa, Aomori, Japan

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Reviewed: Mar. 24, 2007

I can't say enough about this recipe! No one could believe that this was homemade! I made a few adjustments, first of all I doubled the recipe b/c I was serving 12 and that was plenty. I used almost a pound of bacon and then drained 1/2 the fat off before adding the onion. I also cut back a little on the sugar but I would cut back even farther. Oh..I also used redskin potatoes b/c I knew they would be sitting in a crockpot for a few hours. They held up perfectly! Thanks for the yummy recipe!

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MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

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Reviewed: Jan. 23, 2007

OMG Im not that great of a cook, it was easy and tasted like it could be served at a restaurant. I LOVE THIS RECIPE!! You are right about there being no leftovers and I made almost double the amount called for. This is staying on the menu for good!

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Diana

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jan. 8, 2007

Very easy recipe, I prepared it a day ahead, which I knew previously would meld the flavors together even better. I did use Yukon gold potatos, the regular russets are just too dry for my taste. Added less sugar and probably a little more vinegar, it was a huge party hit!!

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FLAXIN1

Cooking Level: Expert

Living In: Simi Valley, California, USA

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Reviewed: Jan. 4, 2007

My husband usually doesnt eat potato salad of any kind but this one he liked and even said he would like it again. It had a great taste and we will be having it again.

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Tracy H

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Reviewed: Jan. 3, 2007

We were having a luncheon at the University I work at around Christmas time and everyone was to bring a recipe from their ethnic background. I am German/Irish and I decided to cook something German rather than Irish. I found this recipe and decided to give it a go. The only thing I added was a little celery seed. There was a contest for the best dish brought to this luncheon. Everyone there, about 40/50 people, placed their vote. I was hearing everyone around me talking about how good the german potatoe salad was and to my surprise, I won first place and a $50 gift certificate. So, this recipe is wonderful! I'm making it again tomorrow for another luncheon, but there won't be any prizes this time. Pretty good for someone who never made German potatoe salad before.

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Bethanybean

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Reviewed: Dec. 18, 2006

Very good. I think the recipe was helped by me making it a few hours ahead of time, allowing all the flavors to meld. Very easy to prepare.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Dec. 10, 2006

Very tasty! I use 1/3 cup of vinegar instead of 1/4 since we like it a little more vinegar-ier. Also, if you want it softer/slight mushier, use white potatoes. If you like the potatoes to be a little less mushy, use red potatoes.

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DVDIVA

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Reviewed: Dec. 4, 2006

Outstanding! I love it and so does everyone else I've made it for including my picky German friend. Thanks, it's a winner.

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Hess

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Reviewed: Dec. 1, 2006

I have been making german potato salad for years but I decided to try this recipe. My husband said it was the best I have ever made. It was even better the next day, cold.

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27angel

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Reviewed: Nov. 22, 2006

EXCELLENT!!!!! My family loved the german potato salad.

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Rachel

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Authentic German Potato Salad

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