Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 19, 2014
The potatoes should sit in the broth for HOURS, not 10 min. This is why the recipe didn't have enough flavor, Annie. My Oma made her potato salad earlier in the day and let it sit for 2 hours in the broth. The longer it sits, the more flavor. Then the oil drizzles over last, just before serving. You will then have a flavorful salad. 10 minutes isn't enough time to soak up. We also omit the onions since half our family dislikes raw onions. Instead we add a little onion juice for flavor. We do not add any mustard. We use white pepper, not black. And apple vinegar has more flavor than plain. Lastly, you have to use a strong potato, which won't fall apart easily, otherwise you have mush. Red works well. Sorry, I can't add my photo because I just ate all mine! :)
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Reviewed: Jan. 8, 2014
Tangy and savory; I absolutely love this potato salad, especially since there is no mayo in it and no added sugar. I have made it twice now and find myself wanting to make extra potatoes so I have left-overs to make it with.
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Reviewed: Dec. 20, 2013
It just wasn't what I was looking for and wasn't received well with those I served it to.
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Reviewed: Jan. 15, 2013
I have made this several times for my German friend and he found it really good, as with the other comment I also used more onions (3 onions) as we love fried onions and added well cooked bacon crumbled up.
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Reviewed: Jul. 18, 2012
I remember eating German Potato Salad at a friend's house and it had much more flavor than this. I was disappointed by the blandness of this recipe.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jul. 8, 2012
This was very easy and quick to make yet resulted in good salad. I used organic red skin potatoes and left the skin on and used white distilled vinegar. Followed the recipe exactly. Will make it again.
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Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA


 
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