Reviewed: Jun. 28, 2009

Delicious! Would be helpful to list the amount of potatoes by weight or volume. My husband and I really enjoyed this dish. I will definitely make this again. Thank you for this tasty recipe.

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PS

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Reviewed: Jun. 28, 2009

I'm just finishing up my first serving of this and going back for more. This is a really good german potato salad. The only thing I did different was to add a hint more sugar otherwise I followed the recipe to a "T". I will probably make a batch of this for the 4th weekend ahead of time and reheat in a crockpot. Thank you!!!

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Joyce

Cooking Level: Expert

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Reviewed: Jun. 28, 2009

Very yummy!!!

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coconutheather

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

We really liked this warm potato salad! It was the perfect blend of sweet and tangy. Perfect side dish for brats & kraut! It's a great alternative to roasted potatoes on the grill!

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Leslie

Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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Reviewed: Jun. 28, 2009

This is a German family recipe handed down through my family. It is very good and one of those comfort foods we all love so well.

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Jacque Tinker

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Reviewed: Jun. 28, 2009

This is my grandma's recipe but she always added a rib or 2 of chopped celery and also a chopped bell pepper with the onion. I have made this many times for church suppers and always get rave reviews. Try this you won't be sorry!

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stjchurchcook

Cooking Level: Expert

Living In: Edwardsville, Illinois, USA

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Reviewed: Jun. 28, 2009

My whole family loves this recipe! I've made this recipe "as is" numerous times and always get great reviews. A great alternative to "regular" potato salad. Definitely better served warm, so if you have any leftovers (I rarely do), be sure to reheat them before serving.

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torianne31

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Reviewed: Jun. 28, 2009

Great authentic taste!

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tcjewell

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Reviewed: Jun. 28, 2009

I have used this recipe for years, and always taken office potlucks...never any leftovers. My version calls for a Kelbasa, which I slice thickly and fry a little after the bacon and remove from pan. All gets added back in the end and you can even keep it in a casserole dish and heat in the oven the next day. Very Very Yummy Recipe.

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vaus2000

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Reviewed: Jun. 27, 2009

This was fantastic. I'm really trying to cut back on fat and meat, so I eliminated the bacon and sauteed the onions in a small amount of hearth-healthy margarine instead. To add the bacon flavor, I used a few shakes of Bacos (not made of meat, low sodium, no fat)after the salad was already made. I made the sauce all at once; mixed the dry ingredients in a bowl, added the water and vinegar, and cooked all together until it boiled. I used golden potatoes (some fell apart, but still good), mixed the sauce in, and let it sit for a few hours at room temperature. Sprinkled the Bacos on after mixing together. Friend absolutely raved about it. Thank you, Tricia!

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LizardLover2009

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 27, 2009

Nice change of pace for potato salad. I enjoyed this very much. Stubborn boyfriend surprisingly wouldn't even try this. I'm glad he didn't because I only made the recipe for 2 and I gobbled it all up myself. His loss, VERY GOOD! I am the potato fanatic in the house though, he prefers meat.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 24, 2009

YUMMMMM! Great recipe! I didn't change a thing. I've been wanting a good german potato salad recipe for ages. Even DH liked it who usually isn't into my German foods.

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DELTAINTN

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Reviewed: Jun. 22, 2009

This recipe was just what I was looking for. Sweet, sour and savory all at the same time. Delicious!

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Easy123

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 22, 2009

I ran out of white vinegar and used cider, yummy!! Will make this one again.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Jun. 21, 2009

very good.Well done!

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MarianD

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Reviewed: Jun. 16, 2009

This was fabulous. I made the salad using an assortment of baby potatoes and let the potatoes cook in the vinegar dressing for a while to make sure all the water was out of them and the dressing got in. This was better than I could have expected. As a note, I didn't have any celery seed in the house so I just cooked some diced celery with the onions. This is an awesome summer potato salad.

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kt_simms

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Reviewed: Jun. 15, 2009

For me, this turned out very dry but still good. However, I believe that may be because the recipe doesn't specify the type of potato, and the russet potatoes I used were fairy big. Also, after I fried the bacon, it just didn't look like I had enough residual grease to make a dressing, so I even doubled the bacon, and still didn't have enough moisture for the amount of potatoes. This may be because of the brand of bacon I used. For these reasons, I am still giving this 4 stars. Side note: a couple of days after, we took the leftovers and added some mayonnaise to spruce it back up. The potatoes had soaked in the flavor from the dressing, and it was doubly delicious!

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Reviewed: Jun. 13, 2009

This was awesome! I wanted to make a potato salad that I didn't have to chill. I followed the recipe as stated with a few shortcuts (pre diced onions and real bacon bits) with the exception of the omitting the sugar and substituting splenda. I will definitly make it again.

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LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: Jun. 11, 2009

Tastes just like the potato salad my mom learned to make from her German grandma. As long as you're not expecting it to be anything like traditional American potato salad, you won't be disappointed.

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