Recipe by Judy Blum Ryan
"This potato salad is wonderful served with Bratwurst and Kraut!"
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potatoes, peeled and sliced
ground black pepper to taste
This is a great recipe, one handed down through many generations. My version is it a bit different as I add some dry mustard to dressing (make sure you mix your mayo, oil and vinegar well...this helps keep the coating adhered to the potatoes) then I add in a chopped hard boil egg. Also, if you quarter your potatoes, boil them till done (not mushy though) cool them a bit, the skins come off easily and you can cut them into bit size chunks. The flavor of the potato is better if you cook them with the skins on.
Too much vinegar! Perhaps this dish needed more mayonnaise, but I don't know. Aside from the vinegar the potatoes were rather bland. It sure wasn't what I was expecting. I tried it hot and I tried it cold. I will have to look somewhere else on the net for a better recipe. I give it 3.5 with lots of room to improve.
I served this at an Oktoberfest party recently and the crowd went wild! Even people who said they didn't like potato salad in general had to try some just from the raves everyone else was giving it!
Be warned though, I nibbled on it just after making it - before it had time to sit for 24 hours - and I thought it would be horrible. I even went out and bought store-brand deli potato salad thinking I couldn't serve this at my party. It was amazing the difference some time in the fridge made!! Once the flavors had a chance to combine, this was the best potato salad I have had in a long time - I will definitely be making it again!
I prepared this for about 40 guests at my annual Octoberfest party and it was a big success.
I was looking for the Austrian potato salad I loved during my year in Austria. After several disasterous attempts with other recipes, I found this one and gave it a try. Though it didn't look or taste much like Austrian potato salad, it tasted WONDERFUL. I wanted to keep the whole bowl to myself! I used Miracle Whip instead of mayonnaise, which seemed to give it an added zing.
I rarely have success with Potato Salad, but I followed this exactly and everyone LOVED it. It's easy and a keeper!!! The only potatoes I had were red. Did not peel-sliced them about 1/8" thick, added potatoes to boiling water and cooked for about 15 min. They came out just right for the salad. Update: Since the first time I made this recipe I cannot tell you how many times I've made it since - everyone loves it and keeps requesting me to make it.
This was a really good recipe. I used quartered red potatoes and it came out great. Definitely better the 2nd day...the vinegar aftertaste goes away completely after it sits in the fridge overnight.
I'm German and this is authentic. Thanks for this.
* Percent Daily Values are based on a 2,000 calorie diet.
Octoberfest German Potato Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 185
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