Authentic German Potato Salad Recipe

So cozy and comforting, thank you.

I have been wanting to make German Potato Salad for years and never knew how. I picked this one and I am so glad that I did! However I used more bacon than called for. I didn't have fresh parsley so I threw in some dried parsley and then I sprinkled in just a little celery seed. I also used white vinegar as called for and not cider vinegar as some other recipes used. It was so good that I will probably never make traditional potato salad again. This is a lot easier too! I printed this and added it to my recipe notebook! This is a keeper! I can't wait to make this for company! If I could have given it more than five stars I would have!

We were having a luncheon at the University I work at around Christmas time and everyone was to bring a recipe from their ethnic background. I am German/Irish and I decided to cook something German rather than Irish. I found this recipe and decided to give it a go. The only thing I added was a little celery seed. There was a contest for the best dish brought to this luncheon. Everyone there, about 40/50 people, placed their vote. I was hearing everyone around me talking about how good the german potatoe salad was and to my surprise, I won first place and a $50 gift certificate. So, this recipe is wonderful! I'm making it again tomorrow for another luncheon, but there won't be any prizes this time. Pretty good for someone who never made German potatoe salad before.

This is my German mom's recipe too, minus the sugar. I also use more water as the potatoes really do soak up a lot of the liquid. This is an amazing potato salad that everyone should try at least once.

I lived in Basel, Switzerland, for 16 years and spent a lot of time right over the border in Germany. They have great salads, meats, dairy's (oh dear!) and breads! My ex German mother in law made a great potato salad, but I have to say that for my own taste buds, this blew hers right out of the water. Be sure to curb the sugar to taste, however. Go slow as you go, tasting it. One major potato rule, especially for those who found it too dry, is that baking potatoes are starchy. Use Yukon, Charlotte, or New Red potatoes, as they are waxy...meaning they don't fall apart or lose their texture, but they also allow the dressing to rest on top rather than being absorbed and disappearing, causing the potatoes to get dry. Too bland? Peel and slice the potatoes to quarter inch thickness and boil them in broth: they'll absorb the flavor very well :) For those reviewers who found it without texture, try adding yellow mustard seed...just a pinch, and thinly sliced celery over a mandolin or celery tops, finely chopped and freshly sliced green onions :) That's my rant! I loved this, but do curb the sugar! And, yes, you can whisk in an egg into the dressing, giving it a creaminess as long as you let it set in the pan a minute or two to cook. There are so many ways to make German potato salad, so please appreciate the variations and have fun with them! If you can't say anything nice, why say anything at all? Cooking is fun! And thank you for the recipe!

This was a delicious potato salad! I hate mayo, so I was on the hunt for a potato salad that didn't have mayo in it and found this gem! I made it the night before for a BBQ the next day and just popped it in the oven 30 minutes before we were about to eat to reheat it through. It came out perfectly and not dried out. I also tripled the recipe to feed a dozen people.

Ich bin ein Berliner!!!!! No.... I'm not a jelly doughnut..... But this german potato salad COMPLETELY RULES!!!!!!!!!!!! I made this 5 days ago, and followed the recipe to the letter. VERY good, but I have to say, I made it again tonight with these changes and I like my changes.... Mmmmmmmmmmmm I cut my potatoes into cubes, but smaller cubes, so I can cram more of them into my mouth, and... so they cook faster.... 4 slices of bacon?...... If I was on a diet! I use 6 to 8 slices depending on how much I have left in the fridge. As for putting in half and mixing and then 1/2 on top at the end, that's good for show, so if you're taking it to a group outing or cook-off, then do that for show, but if you're eating it on your own, just put 100% in the pan and mix together for best results. I also use Apple Cider Vinegar and more like 1/3 cup for this many potatoes. Apple Cider Vinegar is DEFINITELY worth it, as it adds a little kick to the 'taters. Thanks!

This potato salad is quite good. My only complaint is that the sauce did not go far enough. I'll double it next time. We had these with barbequed ribs -- quite good!!

I thought this was a great recipe, just a little sweet for my taste. I have been looking for a good German potato salad recipe, and I will definitely make this one again. I will just cut back on the sugar a little next time.

This turned out great and very authentic! I made some minor changes; I cooked 5 lbs of red potatoes in their skins and then, after cooking, I removed the skins and sliced them. Since I estimated that I doubled the amount of potatoes in the existing recipe, I doubled the rest of the ingredients .. but then it still seemed dry so I made another single serving of the vinegar mixture and added that. I would suggest that the liquid be poured ON the potatoes instead of adding the potatoes to the liquid because a lot of my potatoes broke while I was trying to stir the liquid off the bottom. I let it sit overnight in the refrigerator and took it out in the morning to bring it to room temperature before serving so the bacon fat didn't congeal. The end result was worth the trouble .. it really was yummy!

I don't know about the authentic name on this recipe but I do know it is great. I got great comments on it at church luncheon. The changes I made: I used gourmet small red potatoes. I boiled them for ten minutes skin on and cut them in eighths. I layered potatoes, vinegar dressing, fresh parsley, and bacon until I finished the top of the salad with lots of parsley and bacon. Layering kept me from having to disturb the potatoes with too much stirring and evenly distibuted the great taste. Put it in the recipe box.

I served this at a Wisconsin-themed party that featured bratwurst as the main dish. It was a big hit!

Perfect - so easy and so good exactly as written!

I had not made this in years. I had forgotten how. This is a wonderful recipe. I will make it again. Thank you 🙏✌️

No quantities of ingredients given on anything on what could be a real good recipe . Experimenting would take many trials and errors. Perhaps you could elaborate and help everyone out.

Delicious, wouldn’t change a thing. Next time I’ll keep a better eye on the potatoes so they don’t overcook.

This recipe didn’t taste like the German potato salad I remember from the 4 years I lived there. I’ll keep looking, this one isn’t it.

It's a keeper I had German grandparents This a keeper!

Added one can of green beans to the skillet with the potatoes, and then with the bacon, topped with diced hard boiled eggs. Delicious.

Easy to follow recipes. I did increase the liquid. Here is what I came up with: 4 medium red potatoes gave me a little over 3 cups. I used 1/2 cup of white vinegar and 4 tablespoons of water. I also used 6 strips of bacon. It came out delicious!