Octoberfest German Potato Salad Recipe

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.

We loved this potato salad. I took the suggestions from others to cut the vinegar in half and added hard boiled eggs to the potato salad. I also cooked the potatoes in their jackets which does take longer about 30-35 minutes. Just check the potatoes by piercing the potatoes with a fork. Then, rinse potatoes with cold water and peel the skins off. I added paprika to the top of the potato salad

This was perfect for Oktoberfest. I've made it as the recipe states and it is great, but next time around I added my own flavor as usual. I felt bacon was in order for this recipe. so after cooking up the bacon, I sauteed the onion in the bacon grease. I did drain off the grease from the onions before adding, and then when making the dressing I reduced the oil by a TBLS or so. Everyone raved. Great with brats! Make the night before to really let all the flavors marry. TIP: Pour the dressing on the warm potatos and carefylly toss. Use red potatoes and dont peel just slice, it adds a nice color.

Delicious and a huge hit at dinner! I made it with the German style pork chops. I did tweek the recipe a wee bit however. I blended the vegetable oil with an equal portion of the bacon drippings. Also I added two hard boiled eggs sliced along with a full package of the very thinly sliced bacon (cut the bacon when it is parfrozen at a 90 to the strips in cuts about a half inch in width; cook the bacon, drain it and let it set up to a nice crunchy bite). Mix the bacon into the diced potato bowl and fold in the balance of the mixture. I would also suggest a pinch of ground yellow mustard. Let the whole salad chill for about an hour and serve as a cold side dish alongside the German Style pork chops. Mmmmm...

This was a big hit when I served It last night with brats and a red cabbage and apple slaw. I made a couple of small modifications. As in the recipe photo, I used sliced small red potatoes with skin on. When I checked them after 11 minutes they were probably a minute overdone, so watch the time. I used Miracle Whip light (which upped the vinegar taste which another reviewer complained about) and Truvia blend (half sugar) to cut back a bit on the calories. I refrigerated the salad until an hour before dinner (no eggs in the dressing) so that it was room temperature when served. (The recipe didn't specify temp.) One of my guests is a big German potato salad fan and had thirds. I'll definitely make it again!

It bothers me when people rate a recipe but they changed it so much it's not even close to the original. So, before I say what I did, making this as is will be very good and you'll probably love it. I used red wine vin instead b/c I didn't have cider vin, added a tsp of spicy mustard to the sauce and added 2 boiled eggs and a couple of stalks of finely diced celerey for crunch, and it's killer. I am AWFUL at making potato salad, so I was pretty impressed. I also boiled the potatoes in their skins. I liked that idea. It's actually quicker & easlier to peel them that way.

OK, but will use wine or sherry vinegar next time My Austrian MIL would never use mayo . More the bacon fat/vinegar type . One thing special about hers was she boiled banana potatoes. She called them kipferl SP? potatoes. They are waxy and hold their shape. They are small and curved, thus ''bananapotatoes'' Peel and slice when tender. This needs to sit pref. overnight and then u can adjust the sweet/sour/salty flavors.

I pour the vinegar over the warm potatoes and let them cool absorbing the vinegar before adding mayo, chopped onions, chopped celery, hard boiled eggs, little dijon mustard and some dill relish. Then refrigerate till cool. Sort of a mix between German and Southern!

This recipe is awesome! Not like a regular German Potato Salad but better! I did add two chopped hard-cooked eggs to the potatoes and onions before adding the dressing and I added 1/2 tsp dried mustard to the dressing. You have to whip the dressing a little with a whisk to make it creamy and then add it. It is a very good recipe...thanks!

I made it using 1/2 the vinegar. Added dried dill, chopped onion and celery, salt and pepper. I have eaten half of it already! It has mellowed as the day wears on. The dressing seemed very soupy but the potatoes must soak it up. I had refrigerated the boiled potatoes overnight, so I heated them up in the microwave,chopped them up and then added the dressing. I also added 2 chopped hard boiled eggs.

We really loved this recipe. I made a few minor changes. I used 2T Balsamic Vin. (and subtracted it from the Cider Vin.) and sauted the onions instead of adding them raw. I used several kinds of small potatoes which made the salad even better. I would pour the dressing over the potatoes instead of adding the potatoes to the dressing. We added the potato salad to mixed greens and made a meal of them. I think you'll be really pleased with this one.

This is now my favorite potato salad!

My husband loved it!

So much flavor with so little effort.

Whoa, w-a-a-a-a-y too sweet (personal taste, perhaps). I scaled the recipe in half and added some bacon (I gotta have bacon in German potato salad), otherwise followed the recipe. I made sure to add the potatoes while warm hoping they’d soak up some of the dressing, but there still was a pool of dressing sitting in the bottom of the bowl. Dressing is too thin, just runs off the potatoes, This is a potato salad-loving house, and I make a lot of different types. Served with grilled white German brats, and although OK, most likely won’t make again.

Originally I didn't think this potato salad would be flavorful enough without mustard, but the vinegar and raw onion really brought the flavor and tang! It was good warm and even better cold the next few days. I used fresh parsley instead of dried. The full recipe makes a huge amount so be prepared for lots of tasty leftovers if you have a smaller household. Definitely would make this again!

Very good as written. It gets better the longer it sits so it’s best to make it a day before you want it.

good stuff. made some changes but nothing significant

My wife does not like raw onion, so I replaced the onion with a bunch of green onion and three stalks of celery.

One of the best and easiest potato salads I have ever made.