Grammy's German Potato Salad Recipe -
Grammy's German Potato Salad Recipe
  • READY IN 35 mins

Grammy's German Potato Salad

Recipe by  

"This is a different potato salad for those who don't want a mayonnaise-based recipe. My family has enjoyed this for many years, and it is easy to adapt by adding more spices that suit your family."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    35 mins


  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
  2. Put potatoes into a large bowl; add onion and stir.
  3. Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.
  4. Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.
  5. Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.
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Reviews More Reviews

Jul 25, 2014

We liked the dressing, and it has a good balance of sweet and sour. Followed the recipe to the letter, and we were happy with the taste, but there are just a couple things I will do differently in the future. I will cook the potatoes whole, leaving the skins on, and then cube. That’s just the way I cook potatoes for potato salad, and I like the texture a little better, just a personal preference. There’s absolutely no color in the finished potato salad, and I think visually it ends up looking kind of bland...which it isn’t. I garnished with chopped parsley which I think helped, maybe adding a little chopped celery would be good, but leaving the skins on will add some color, as will some crumbled cooked bacon which is the next thing I definitely will add. This is a really easy potato salad to make, and it comes together quickly. While the potatoes are cooking, go ahead and make your dressing, so you’re good to go when the potatoes are cooked. One other thing to mention, this is good served warm or chilled. Thanks KFREESE for sharing your family’s long-time recipe.

Aug 16, 2014

Pretty good recipe, though we felt it needed a lot more salt. I also followed the masses and added fresh chopped Parsley to the finished product.

Aug 01, 2014

I love this potato salad! After years of eating mayonnaise based potato salad,my husband and I decided to try this as a way of eating healthier. This is even better ; now we will never go back!!


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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