Reviewed: Nov. 8, 2009

My daughter hates anything with mustard, so finding a potato salad flavored with chicken broth was a lucky find. I found this 2 weeks ago and I've already made it twice to rave reviews. Definitely a keeper -- and it's even better the second day. I recommend making at least 6 hours ahead and adding the tomato and bacon at the last minute.

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'Couv John

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Reviewed: Sep. 30, 2009

This one is a keeper! Must make!

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LuvDaHills

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Reviewed: Aug. 21, 2009

Made this potato salad minus the bacon and it was fantastic!! My wife and I are loving it! Thanks to you for putting it up and thanks to your German ancestors!

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love2eat

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Reviewed: Jul. 22, 2009

This potato salad is really tasty, especially with garden-grown tomatoes. I omitted the bacon and used veggie broth rather than chicken broth. I used teaspoons of dried parsley instead of tablespoons of fresh. Also, we were out of pickles, so I used pickle relish and added some dill weed instead. :) NOTE: This dish took a lot longer than 25 minutes to prepare. More like 90, if you include boiling and peeling the potatoes and eggs. And longer if you include letting them cool.

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ChefMom

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Reviewed: Mar. 20, 2009

I was so excited to find a more authentic potato salad that didn't use mustard! I omitted the onions & tomatoes and only used 1 tsp of salt; the result was a very tasty dish. For the pickles I used 2 small ones that were homemade, so they were more like dilly cucumbers; tasted sooo good in this dish. The thought of using chicken stock turned me off at first, but it gave the dish a very nice flavor. I would totally recommend this recipe to anyone who loves potatoes & wants to try a different take on the potato salad!

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