Reviewed: Sep. 25, 2011

This was good, but I had to fuss with it a bit to get the flavor where I wanted it--added course mustard and green onion and some beef soup base to the dressing. I don't know what's authentic, but the end result was very tasty.

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Reviewer:

AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

Reviewed: Sep. 25, 2011

I lived in Germany most of my life and really missed "Die guten Kartoffel Salat"..

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Reviewer:

Lynx281

Reviewed: Sep. 23, 2011

I was asked to bring German potato salad for a work an Oktoberfest work function. I'd not made it before but this one looked easy and sounded good. Well, I made 15 pounds of it by recalculating ingredients, etc. and it was completely gone and everyone loved it. I had 23 emails this morning asking for the recipe. Truly a delicious potato dish. Thanks allrecipes.com!!

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Reviewer:

Julie in Ohio

Cooking Level: Expert

Reviewed: Sep. 20, 2011

I add chopped celery when sauteeing the onion. Try this trick at the end. Slice some red radishes and mix them into the top of your serving dish of potato salad. The warmth of the potatoes turns the radishes a beautiful rosy pink color. Also adds crunch.

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Reviewer:

dayz

Reviewed: Sep. 19, 2011

This is almost like the one I got (via mom) from a german family in Wisconsin some 55yrs ago----But they said to add thyme seed not powder too sweet/tart should compliment each other in very bite not overwhelm

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Reviewer:

traveling cook

Reviewed: Sep. 17, 2011

Didn't like vinegar base,like mayo base much better

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Reviewer:

JILLIESMOTHER

Reviewed: Sep. 13, 2011

this was awsome :) will definitely become a favorite. I did add some cerlery seed along with the parsley! very good

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Reviewer:

Hope99

Reviewed: Sep. 12, 2011

This is the best hot German potato salad we have ever eaten! I do make a few variations. I use either white or gold small new potatoes, leave the skins on, and quarter them before boiling. As others have said, I double the sauce. I also add @ a quarter cup of cream (or sour cream, if I don't have cream in fridge). The cream cuts the strong vinegar smell and makes a really nice, creamy sauce. Delicious!!

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