Reviewed: Jun. 24, 2008

I cut the vinegar in half... it was really good.

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Lizzie

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Doubled the recipe and turned out well- except for the fact that it was too vinegary- even after I only added 2/3 cup of apple cider vinegar. Next time, I will use much less.

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Chenin Congrave Rude

Cooking Level: Beginning

Home Town: Champaign, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Jun. 3, 2008

This recipe was great! I added a few things: 6 strips of chopped bacon, one tablespoon of dijon mustard, and I substituted red onion for the regular white. I will definitely make it again!

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kristencordella

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Reviewed: May 31, 2008

This was just delicious! I couldn't keep my fingers out of it while it sat for the recommended hour--it was half gone by the time it was ready to hit the table!

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Mindy

Cooking Level: Intermediate

Home Town: Inwood, Iowa, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: May 11, 2008

I really liked this, I added some julienned baby carrots, 2 cloves of garlic minced, 1 stalk chopped celery and some chives. It was a big hit - thanks!

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Lauren

Cooking Level: Intermediate

Living In: Abington, Pennsylvania, USA

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Reviewed: May 11, 2008

I left out the mayo, and added bacon this was awesome. Almost like a potato salad I had in Germany at Octoberfest.

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Denise

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Reviewed: Oct. 17, 2007

This was good, but seemed like it was missing something. Served it with the German Short Ribs from this site and people loved it all.

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Sep. 28, 2007

Excellent German Potato Salad - a keeper. We did cut back on the vinegar to 1/4 c. based on other reviews. We also added 6 slices of cooked, crumbled bacon, and two chopped hard boiled eggs. We served it with Vienna Schnitzel, found here, and sauerkraut.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 26, 2007

The recipe longs for more mayonnaise and less vinegar. Anyway it has nothing to do with Oktoberfest. I southern Germany potatoe salad is always made with oil and vinegar and never with mayonnaise. The varieties with mayo are only found in the northern parts of aou country.

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Teufelskoch

Cooking Level: Expert

Home Town: Leipzig, Sachsen, Germany

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Sep. 24, 2007

It was okay. I did as the others suggested and decreased the vinegar but definatly not enough! It ended up being one of those left overs that just sit in the fridge. I don't think I would make it again.

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Lala Haha

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Reviewed: Aug. 28, 2007

Have made this potato salad about four times for various parties, and it goes fast every time. Very easy to make, and I generally supplement with fresh parsley when I have it in the garden. Will make again and again!

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Kelly

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Van Nuys, California, USA

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Reviewed: Jul. 25, 2007

Very good recipe. The salad has a really nice flavor. Added some hard boiled eggs to it, but other than that didn't change a thing. Good recipe.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Apr. 14, 2007

Loved this! So much so that I made it 2 nights in a row! Used just slightly less vinegar than called for and maybe a little more onion, otherwise made as directed. My new favorite grilling side dish!

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Mar. 26, 2007

Everyone loved this! I used just a smidge less vinegar but otherwise followed the recipe exactly. Thanks for a delicious recipe.

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FIREBALL2000

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Reviewed: Mar. 24, 2007

This is the best potato salad (outside of restaurants) that I have ever had...homemade. I agree with all other reviewers that the amount of vinegar is too strong, so I also cut back and used white vinegar instead of cider. I made this recipe for my co-workers and everyone wanted the recipe, it was that good. My husband also really liked it which told me sooooo much. Definitely a keeper and a recipe to make over and over again.

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Tori

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Reviewed: Feb. 19, 2007

This was quite good! I took the advice of other reviews and reduced the vinegar by a little; I "tasted" the result every few hours and definitely found that it mellows out over time. By day two, the balance of flavors was just right. I had no dried parsley, so I used a tablespoon of tarragon and was very happy with the result. I'd definitely make this again on (or the day before!) a hot summer day.

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TRIMEG

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Reviewed: Oct. 11, 2006

This was a hit at our oktoberfest party.it was easy to make and the flavor was great.the only thing i added was a 1/2 pound bacon right befor serving

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FIREHOUSE

Cooking Level: Expert

Home Town: West Seneca, New York, USA

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Reviewed: Oct. 1, 2006

really good but I would add just a little less vinegar next time. I took this to work and half the people thought it was just right and half thought it had too much vinegar, but everyone ate it.

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