Potato Salad With Bacon Eggs Celery Vinegar Sugar Reviews
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09/17/2006
I have been wanting to make German Potato Salad for years and never knew how. I picked this ane and I am so glad that I did! Even so 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 but a picayune celery seed. I also used white vinegar as called for and not cider vinegar as some other recipes used. It was then good that I will probably never make traditional potato salad again. This is a lot easier too! I printed this and added information technology to my recipe notebook! This is a keeper! I can't wait to make this for company! If I could have given information technology more than than five stars I would have!
01/03/2007
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 gaelic and I decided to cook something German rather than Irish gaelic. I institute this recipe and decided to give it a go. The merely affair I added was a picayune celery seed. At that place was a contest for the all-time dish brought to this luncheon. Everyone there, most xl/l people, placed their vote. I was hearing anybody around me talking well-nigh how good the german potatoe salad was and to my surprise, I won first place and a $50 souvenir certificate. So, this recipe is wonderful! I'm making information technology once again tomorrow for some other lunch, but there won't exist any prizes this time. Pretty expert for someone who never fabricated German potatoe salad earlier.
09/19/2005
This is my German mom'due south recipe too, minus the sugar. I also use more water as the potatoes really practise soak up a lot of the liquid. This is an amazing tater salad that everyone should endeavor at least once.
11/11/2014
I lived in Basel, Switzerland, for 16 years and spent a lot of fourth dimension right over the edge in Germany. They take not bad salads, meats, dairy's (oh honey!) and breads! My ex German mother in law fabricated a great murphy salad, but I have to say that for my own gustatory modality buds, this blew hers correct out of the water. Be sure to curb the sugar to taste, however. Go tedious as you get, tasting it. One major irish potato rule, especially for those who found it too dry, is that baking potatoes are starchy. Use Yukon, Charlotte, or New Crimson potatoes, as they are waxy...meaning they don't fall apart or lose their texture, but they as well allow the dressing to rest on height rather than being absorbed and disappearing, causing the potatoes to get dry. Too banal? Peel and slice the potatoes to quarter inch thickness and boil them in broth: they'll absorb the flavour very well :) For those reviewers who establish information technology without texture, try calculation yellowish mustard seed...merely a pinch, and thinly sliced celery over a mandolin or celery tops, finely chopped and freshly sliced greenish onions :) That's my rant! I loved this, just do adjourn the carbohydrate! And, yes, you can whisk in an egg into the dressing, giving it a creaminess equally long every bit you let information technology fix in the pan a infinitesimal or two to cook. There are and so many ways to make German spud salad, so please appreciate the variations and accept fun with them! If you lot can't say annihilation nice, why say anything at all? Cooking is fun! And give thanks yous for the recipe!
06/06/2007
This was a delicious potato salad! I hate mayo, then I was on the hunt for a irish potato salad that didn't have mayo in information technology and establish this gem! I made information technology the dark before for a BBQ the next day and simply popped it in the oven 30 minutes earlier we were nigh to eat to reheat it through. It came out perfectly and not dried out. I too tripled the recipe to feed a dozen people.
06/18/2007
My husband doesn't like the traditional egg potato salad, so I had to come upwards with a irish potato salad he would like. I figured it must be the eggs and mayo aspect of the recipe that didn't sit well with him. I found this wonderful rendition and he (and the rest of whosenever I make it for) loves it! Especially others who don't commonly similar potato salad--I can't proceed a full dish! Thanks!
07/03/2005
This potato salad is quite adept. My merely complaint is that the sauce did not become far enough. I'll double it side by side time. We had these with barbequed ribs -- quite skilful!!
02/19/2013
Ich bin ein Berliner!!!!! No.... I'chiliad non a jelly doughnut..... But this high german tater salad COMPLETELY RULES!!!!!!!!!!!! I fabricated this five 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 cutting my potatoes into cubes, only smaller cubes, and then I can cram more of them into my oral cavity, and... and so they cook faster.... 4 slices of bacon?...... If I was on a diet! I employ 6 to eight slices depending on how much I accept left in the refrigerator. As for putting in half and mixing and then ane/ii on top at the finish, that's good for prove, so if you're taking it to a grouping outing or cook-off, and then do that for show, but if you're eating it on your own, just put 100% in the pan and mix together for all-time results. I also utilise Apple tree Cider Vinegar and more like 1/iii cup for this many potatoes. Apple Cider Vinegar is DEFINITELY worth information technology, every bit it adds a lilliputian kicking to the 'taters. Thanks!
08/06/2005
I thought this was a slap-up recipe, just a fiddling sweet for my taste. I have been looking for a expert German language potato salad recipe, and I volition definitely make this i again. I will only cut back on the sugar a little next time.
04/09/2007
This turned out bang-up and very authentic! I fabricated some minor changes; I cooked 5 lbs of red potatoes in their skins and so, 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 and so it still seemed dry so I made some other unmarried serving of the vinegar mixture and added that. I would propose that the liquid be poured ON the potatoes instead of calculation 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 information technology sit overnight in the refrigerator and took it out in the morning time to bring information technology to room temperature before serving and so the bacon fat didn't congeal. The end consequence was worth the trouble .. it actually was yummy!
08/26/2007
I don't know about the authentic name on this recipe merely I do know it is peachy. I got peachy comments on it at church dejeuner. The changes I fabricated: 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 acme 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.
ten/02/2011
Rather than frying the bacon in strips and crumbling information technology over the salad, I but cut the salary into pocket-sized pieces and fried it that fashion. I establish the salary easier to handle.
12/29/2011
Germans use dill- lots of it (either stale or fresh)! Even so, if you wish to read accurate german recipes from Deutschland, scroll down to the bottom of allrecipes, select Germany.... and without whatever delay you lot have what you demand. 100% german recipes!! Use a Free online dictionary for translation!
01/10/2012
I'm from Stuttgart, Frg and this is not how we make white potato salad. We melt the whole potatoes and pare them while they are still hot. In Stuttgart nosotros slice the potatoes very thin. Nosotros add some broth, vinegar and oil, salt, pepper and diced onions. Absolutely no sugar. You can add some sliced boiled eggs on top of the salad for decor. No heating upward the potato salad. We serve it common cold. I did not know that white potato salad was served warm until I came to the Us
08/19/2011
Our family has made this dish for years, and is everyones favorite. The only thing I do unlike is I apply apple cider vingegar ( it really makes a difference in the taste). Bobbysue
03/24/2007
I can't say plenty almost this recipe! No one could believe that this was homemade! I made a few adjustments, outset of all I doubled the recipe b/c I was serving 12 and that was enough. I used almost a pound of bacon and then drained 1/two the fatty off before adding the onion. I besides cut back a little on the sugar but I would cut dorsum even farther. Oh..I likewise used redskin potatoes b/c I knew they would exist sitting in a crockpot for a few hours. They held up perfectly! Thank you for the yummy recipe!
05/23/2014
I am German language, born and raised, German language citizen, and at that place are many different ways to make German potato salad. There is no "nosotros exercise it this mode". For case, I make mine with Miracle Whip. Very authentic German, seeing every bit I am German language and made this for many years before moving to the Usa when I was 24. There is no one way to make a German tater salad. Not to mention that different regions take unlike ways of doing things. Now become make this irish potato salad and enjoy it. :) Who cares what information technology's called, as long as it tastes good. :)
07/11/2006
I've never had German language potato salad before, so I had nothing to compare it to for authenticity, simply this was admittedly divine! The best office is you don't have to worry about letting it sit out similar American spud salad. As well, this is fifty-fifty improve the next 24-hour interval - in fact, I would recommend making it at least a few hours alee of time to give all the flavors a chance to combine.
05/27/2014
Let me oreface this by proverb information technology is non authentic German potato salad. Not enough sauce, the potatoes were peeled, and at that place was no diced pickle in it. This recioe did not yave deoth of flavour, and just tasted sour and salty. Would non recommend.
05/09/2012
I asked my authentice German neighbour (born and reared in Deutschland, married an American soldier xvi years ago so came to America) about this recipe, which I found to be delicious. She said it is very similar to what her 100% accurate German mother made and withal makes, excepting the parsley, less sugar, and more onion.
06/21/2005
This is well-nigh every bit authentic as information technology gets! Succulent!!! Because of the cholesterol, I am considering using canola or olive oil instead of salary grease and substituting artificial salary $.25.
06/26/2005
Nosotros had this with grilled bratwurst tonight. What a wonderful combination. At first I thought it was going to be too sweet, only every bit the flavors began to blend and cook a petty fleck I realized I was wrong. I wouldn't change a thing. My husband particularly liked the flavors. We'll save this in our tried and truthful cookbook. Thank you.
12/18/2005
Delicious. My whole family are bacon basics, so I doubled the bacon and it turned out cracking!
07/27/2013
This is a great recipe, I just finished making it. We're taking it to a cookout later today - then we'll know how skilful information technology is. For all the complaints about whether it's "authentic High german" or not: this morning I told my German married woman (different many Americans who say "I'thousand German language" or whatever, she is REALLY German born in Duesseldorf and nosotros married while I was in the Regular army in Deutschland) that I wanted to make "German potato salad" and she got out all the ingredients for potato salad from her region - North Rhein Westfalia - including pickles and mayo. I said, no, we're doing this, and she said, "oh that's how they make it in Bavaria." There are COUNTLESS recipes for "authentic German potato salad"! This is a great dish -- at the advice of many, I used much less sugar and it came out really good. I tripled the recipe since we're going to a cookout and that was okay, too. Thanks!
10/08/2006
Wow! This is great. I cut the saccharide 1/3, every bit someone had mentioned it was sweet; it's easier to add more than. I doubled the sauce (as someone else had suggested) by halving the potatoes. That ways, 1.5 lbs. ruby potatoes w/the residual of the ingredients. I forgot to peel the potatoes. Mistake! The peels come off when everything mixes together, and so don't make my mistake. My hubby loved this, too, but prefers next time I slice, not dice, the potatoes. I hate German language food, and I don't know what possessed me to sense of taste this, but in one case I did I wanted to eat the whole batch at one time. It's heavenly, and I'll be making it again and again. Thakns so much!!!
08/09/2011
Go. Now. Make this.
10/28/2012
This is delicious. I boiled the potatoes whole in their jackets to avoid absorbing backlog water. And so, I peeled and cubed them and poured on the marinade/dressing while both were nevertheless warm. I added dill and greenish onions. Information technology was skillful but I remember it will sense of taste better tomorrow!
08/20/2011
This was very good. I didn't carp to skin the potatoes. I boiled them In the chicken broth, that another reviewer suggested. I sprinkled in the celery seed that too. The family enjoyed this was a welcome alter from my stand by tater salad. I scattered chopped green onions at the serving fourth dimension. Thank you Schoolbee yummy and willl make again.
05/28/2006
This was excellent. I had to brand this alee of time, refrigerate information technology, and then reheat it in the microwave. It tasted fifty-fifty better than serving it fresh! The flavors had a chance to meld together. I would make this again.
01/08/2007
Very easy recipe, I prepared it a day ahead, which I knew previously would meld the flavors together fifty-fifty better. I did use Yukon gold potatos, the regular russets are just too dry for my gustatory modality. Added less sugar and probably a fiddling more vinegar, it was a huge party hit!!
09/ten/2007
I loved this recipe. It was very easy to make. I would recommend cut back on the sugar past one-3rd. Although I ordinarily prefer things on the sweet side, it was too sugariness. The next time I will definately cut back on the carbohydrate by at least i-third. Also I highly recommend letting the salad sit in the fridge for a couple of hours to let the flavors gel.
05/07/2006
WOW! i haven't been back to frg since '69..tried a lot of german spud salad recipes,,,cooked this one and tasted it in the skillet and said "WOW", that was the taste I remembered...already my wife's favorite potato salad of any kind...thank you. Those of yous that don't think this is authentic are missing the indicate that Germany has many regions like the U.s.a. and and each region volition put their own twist on near recipes. This to me is the most authentic German food I have tasted in 45 yrs.
08/31/2012
Rated this as per the ingredients listed. I love hot German murphy salad only this recipe misses the mark. I practice not think Hot German spud salad is supposed to be sweetness. Use only i teaspoon of the saccharide, don't skin the potatoes, cut up the potatoes after they have been boiled with leaving some of the skins on, add some celery seed and this recipe would be okay.
09/04/2012
Very proficient. I omitted the salary and used vegetable oil instead. I baked the potatoes whole so cooled before peeling and the skin peels right off. I cool completely so cut into small cubes. Air-condition everything together over night for best results.
05/23/2007
I rated this a iii considering my husband did not like his at all--so I ate the rest of his. I would probably rate it a 4 or v after I reduced the vinegar by about half. Also, I'd stir all the bacon bits in. This definitely did non take l min. beginning to end; it took me more similar thirty min. including peeling and dicing potatoes. Possibly the reason was that I was cooking the potatoes and salary at the aforementioned time and likewise cooked chopped salary, which reduces the corporeality of time needed to melt the salary.
09/20/2006
Boil the potatoes in the jacket the night earlier, they will taste better and one can slice them (non cubed), add together a little footing carawayseeds and mustard to your seasoning of p.-salad, you come up closer to a authentic High german potatoe salad.
11/xv/2009
This was very tasty. I followed the recipe equally written, using red skinned potatoes, and information technology came out great. It had a squeamish, tangy sweet-and-sour taste to it. The potatoes had a pleasant texture, soft but not falling apart. I would like to indicate out to those arguing over the "authenticity" of this recipe that there is more one blazon of tater salad made in Germany. It depends on the region of the country and the personal taste of the melt. In northern Frg, for example, y'all're more likely to come across a mayonnaise based white potato salad, like the ones served in the United States.
eleven/07/2011
I grew upwards eating this. When I brand this I add fresh celery & onions which I saute in bacon grease later on I fry off the salary. I also add diced difficult boiled eggs, and I utilize apple cider vinegar. A really wonderful dish, which leaves an empty dish every time.
09/xx/2005
I had a recipe at one time that was authentic.....this is it!!!!!!
ten/thirteen/2005
I thought it was a scrap dry out. I am a native High german and it worked well with my other German dishes. It might have been the kind of potato I used.
11/11/2005
I loved information technology. My kids fifty-fifty ate it all up. I cooked the potatoes whole and so cut them up (that'southward how I originally learned the salad). I also added a tablespoon of capers - they round out the season nicely.
09/23/2011
I was asked to bring German spud salad for a work an Oktoberfest piece of work office. I'd not fabricated information technology earlier 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 anybody loved information technology. I had 23 emails this morning asking for the recipe. Truly a delicious potato dish. Thanks allrecipes.com!!
06/28/2006
This is the nearly 18-carat recipe I have had since my German language grand-mother died, many years ago. I had the ingrediants pretty much correct, but the process here is improve than mine. Loved information technology !
02/fifteen/2011
Really expert! I used russet potatoes since that's what I had on hand, merely I really should have used ruby-red potatoes since they keep their shape better. I divided the salt and added 1/ii tsp. salt to the water to eddy the potatoes in and ane/2 tsp. salt for the sauce. I call back this actually helped to non make the potatoes also banal.
07/03/2005
Excellent recipe! Volition definately do again and again
09/12/2011
This is the best hot German language murphy salad we accept ever eaten! I practice make a few variations. I use either white or gold small new potatoes, go out the skins on, and quarter them earlier boiling. As others accept said, I double the sauce. I also add @ a quarter cup of cream (or sour cream, if I don't have cream in refrigerator). The cream cuts the strong vinegar scent and makes a really overnice, creamy sauce. Delicious!!
09/19/2005
Absolutely the MOST delicious hot German Potato Salad we've ever eaten. I increased the recipe past 10 for an Oktoberfest/housewarming political party. Had to do most of the associates in a big foil pan and cascade the dressing over acme prior to baking. It withal turned out delicious.
07/06/2005
Sweetness tasting. A swell aternative to traditional potato salad.
07/xvi/2005
Awsome and simple. Fabricated information technology with carmine elation from the farmers market place. No changes needed. It was a large hitting with the family unit!
09/13/2005
Very tasty! I thought it was a little greasy so maybe adjacent time I'll bake my bacon and fry the onions in a little olive oil. Other than that it was very good!
04/nineteen/2007
Wonderful recipe! Made it exactly every bit stated & it was keen. I accept used some other microwave version for years, but this 1 is much improve...and easier strangely! This is ane of my hubbies fav sides & he liked it besides. Cheers!
x/03/2006
This recipe is extremely similar in taste to a well-known High german eatery in the area owned and run by older German immigrants. To make this recipe more like the restaurant's, I boiled about 3.v lbs. unpeeled ruddy potatoes until tender. Drained them, rinsed in cold h2o, and added ice cubes to the colander to speed the cooling process. When cool, I sliced them (not thin). I doubled the dressing ingredients, but only used 2 tbsp. of carbohydrate...my husband and I thought it still tasted besides sugariness, so next fourth dimension I will try just ane tbsp. (even with doubling the dressing ingredients.) I also didn't add parsley. We had enough for ii meals, and the potatoes tasted just equally good the next night re-heated in the microwave.
02/18/2011
The improver of celery seed, or celery salt, as some other poster suggested, does give it some added flavor. I've been making it for several years and I've ever added chopped or thinly sliced green pepper along with the onion. (I usually blanch the pepper separately). I've never tried using the sauce with spinach, as was suggested in another review, but volition definitely practise so from now on. Sounds perfect for that and might even try information technology on cauliflower every bit at that place is a recipe for cauliflower salad that uses bacon, mayo, parmesan cheese and the sauce from the murphy salad might give it a whole new 'twist.'
06/17/2012
i just made this and the simply matter i changed was the corporeality of saccharide. i erred on the side of caution and only used two tbsp of sugar and it was all the same too sweet. my suggestion would be to brand the sauce without the carbohydrate and add together the sugar to your liking
05/22/2011
Very practiced! I liked this amend than trying to peel cooked potatoes and cut them up. This is easier. I only used 2 Tb of saccharide and three/4 tsp table salt. I would use only well-nigh 1/2 tsp table salt next fourth dimension. I didn't have fresh parsley and then I used light-green onions instead for color. Served this with Hungarian brats and sweet and sour slaw.
07/01/2012
Simply made information technology. This recipe is delicious! It's going to become my 2nd or third well-nigh favorite mode to ready potatoes! I modified it slightly by using vegetarian bacon and it nonetheless turned out very tasty. The only thing you have to be conscientious well-nigh is not to overcook the potatoes. Mine were slightly overcooked and about 30% of them turned into mush. This mush though was all the same extremely delicious. Different some other reviewers, I establish that the amount of sugar called for in this recipe was perfect, and not as well sweetness, and this is coming from someone who does not have a sugariness tooth. Enjoy this recipe and brand sure you don't overboil the potatoes!
10/12/2005
Information technology was a trivial sweet for my tastes at first but it quickly grew on me.
06/02/2006
I happened to finish this dish before the rest of the meal was consummate. I was not able to continue my families fingers out of it! I will make a larger portion next fourth dimension.
12/17/2007
sorry just this didn't plough out for me at all, way besides sweet
03/30/2009
Neither me or my husband liked this at all...way too sweet.
08/x/2005
this potato salad tasted astonishing. I used a suggestion from another reviewer and used just a little olive oil and some Jarred real bacon pieces, simply it still turned out fantastic. My hubby didnt similar that it was warm, but he ate every bit of it for leftovers straight from the fridge. I am Very impressed with this simple recipe.
03/29/2015
I'm giving it three stars because that is too much sugar. I will try it over again without the sugar.BettieG
08/xix/2011
My husband and I don't similar mayonnaise-based potato salads so I tried this and it's delicious and easy to make. Will definitely brand again.
08/28/2006
This is excellent - our unabridged family enjoyed it! I've fabricated it twice in the concluding week, and my girl asked me to go far again to take along camping this weekend. A HUGE timesaver I establish is using two 15 oz. cans of potatoes. I drain them, then slice them in my food processor and follow the rest of the recipe every bit written. I bet information technology hands cuts the prep fourth dimension in half! Great recipe!
ten/28/2006
I've always used red potatoes and red onion in my German Potato Salad; yet, I followed this recipe and it was great!
01/23/2007
OMG Im not that not bad of a cook, it was piece of cake and tasted like it could be served at a restaurant. I LOVE THIS RECIPE!! You are correct about in that location being no leftovers and I fabricated almost double the amount chosen for. This is staying on the card for good!
06/08/2006
This is one of the few recipes I follow exactly as written - no improvisations. It's that skilful. Delicious warm or cold.
12/10/2006
Very tasty! I apply 1/iii loving cup of vinegar instead of i/4 since we similar information technology a picayune more vinegar-ier. Also, if you want information technology softer/slight mushier, use white potatoes. If you like the potatoes to be a piffling less mushy, use red potatoes.
05/26/2014
I cut back on the amount of sugar. I was doubling the recipe, but stopped at five T sugar (instead of 6). Information technology is still besides sweet. I would not make this recipe again.
03/xxx/2014
Way likewise sweet. Missing substance. Needs too many alterations to apply this recipe.
05/xviii/2011
I also am High german and this is VERY similar to the recipe we have used in my family unit FOREVER. Anyone that tries it loves it - e'er a hitting at our condo get-togethers. I'one thousand sure people who try this volition be very glad they did!
08/24/2005
This was excellent! My family loved it and I definately volition make it again!
01/24/2007
I am german and made this at our summertime bbq...People loved it and it took me right dorsum dwelling!!! Cheers so much.
02/26/2012
I made this for Christmas dinner and it was to dry for our liking. Will not brand again
xi/10/2007
We served this at our church'southward annual holiday off-white to rave reviews so again in our kitchen this evening...over again, rave reviews. Nosotros don't modify a thing, why would we, this recipe is perfect as is.Update: Jan fourteen: Served again for dinner, and it's still incredible!
12/eighteen/2011
This was nifty! Very easy to prepare. Family insist that it be a repeat.
06/23/2018
I used organic ruby potatoes and didn't peel them first - only scrubbed them down and boiled them. For the bacon I used vegan fakin bacon and cooked the onions in olive oil. Information technology actually came together quite nicely as a vegan German white potato salad!
09/25/2011
This was practiced, but I had to fuss with it a scrap 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 finish effect was very tasty.
ten/21/2011
Taste was wonderful but I used a waxy, red spud (peel on) that simply didn't soak upward the sauce. Next fourth dimension I will apply a russet cooked in the skin then pealed. I call up the texture will be better.
09/25/2010
This is a skillful German potato salad. I added 2 hard boiled eggs besides. It'due south tradition to serve this warm but it is too proficient common cold.
10/30/2010
I made this recipe simply crusade my wife picked it out for a family reunion, which had a German theme and several 'existent' German relatives in omnipresence. Out of the Germ. pot. salads present, this ane was by far the attendees favorite (equally opposed to seeing me in liederhosen, which was patently disturbing). I was puzzled by the dicing of potatoes, rather than having slices as I remembered equally a kid, only everyone liked it in that form fine.
05/23/2009
I'1000 not sure how authentic this was. German tater salad cubed? This recipe was too sweet. The true version has more balanced tart/sweetness taste every bit well as a creamier texture....this was way to dry. Not much season either. I have a dominion of never deviating from the original recipe, only this 1 needs a lot of changes. Will look elsewhere for an authentic version.
06/21/2007
I'thousand normally non a big fan of tater salad, just this is my favorite 1.
04/06/2007
I accept made this recipe many times now and taken information technology to family gatherings. Each and every time it has gotten rave reviews! Yummy!
x/ten/2009
Outstanding! Fifty-fifty my picky eater who doesn't similar the canned stuff ate this and asked for seconds. Definitely being added to our family's arsenal of side dishes... now if we could only find a way to get the pocky one to eat saurkraut!
09/26/2007
Maybe it's my German language blood, but I just loved this salad. I've fabricated it a couple of times now and it has been a hit every time! It is a little liquidy, so I've let it reduce a petty in the skillet. I've also used a combination of apple tree cider vinegar/white vinegar for a piffling more than flavor. And you tin can never go wrong with more bacon! If you brand it, increase the servings and make information technology for a crowd. Also good reheated.
08/25/2006
Oh, my. . .this was delicious. I had only tried High german Potato Salad once and it was from a can. The gustatory modality was okay, merely I didn't care for the canned potatoes. Making this from scratch was super easy and the gustation was wonderful. Thank you so much for this peachy recipe. I will be making it ofttimes.
06/25/2009
My husband and son love potatoes, simply detest traditional white potato salad with mayo. This was a huge hit for them. Luckily I made a double batch! Note: Red potatoes are a great curt cutting since you don't need to skin them, plus they add nice colour to the dish!
06/04/2013
I accept made this recipe several times for potlucks and group dinner events... Sometimes I add together in other sautéed veggies - mushrooms, celery, carrots, etc. Information technology'south all good! I don't eat meat, so I leave the bacon out. This dish is seriously easy to make and very seriously delicious. I love that it doesn't use the heavy mayo in other potato recipes. I sub dried parsley, and information technology tastes only fine.
08/29/2011
Yummy yummy yummy in my stomach!!! This was superb. I didn't fifty-fifty notice that sugar was function of the recipe until after I started. I was skeptical at first but the sweet was my fave part. Superb. Didn't modify a thing. (Except I didn't have white vinegar, only Cider vinegar. Came out wonderful nevertheless.)
08/08/2011
Good recipe. Glad I read others reviews, though. Expert tips!
xi/07/2007
Skillful, be conscientious not to overcook your potatoes. My mom ever sliced them thin, rather than cubing or dicing them. And don't accidently dump out the bacon grease before reading the rest of the recipe.
02/09/2009
The salad was very good. I gave it four stars because I didn't feel there was plenty sauce and information technology was a tad too sweetness. I will definitely make information technology again, only I will double the sauce and use less sugar.
07/22/2006
So like shooting fish in a barrel and delicious, thanks! The only thing I did differently was cut dorsum the sugar to i/2 tbsp. and used the microwaveable bacon...sauteed the onions in olive oil. Thanks again for sharing your delicious recipe!
09/16/2006
This is so succulent! A sweet and sour blazon hot white potato salad. Leftovers disappear quickly too. This is my stepson's favorite. (Well, mine likewise) I've made this several times, ever to rave reviews. Very easy to exercise, unremarkably all ingredients on hand, definitely a keeper.
09/xxx/2013
My husband challenged me to make a High german potato salad that could compare to his grandmother's. I made this, and he said it definitely compares, and that if she were however living, she'd have enjoyed information technology as much equally he did.
06/13/2006
This was sorta of tough to make since I prefer quick salads. I thought of it more every bit a picnic type nutrient but didn't realize until after I made information technology that it was intended to exist served warm. It was a bit dry and tasted a lot better reheated and eaten equally a leftover. I won't make this salad over again.
07/18/2006
nosotros thought this recipe was pretty tasty with but the correct amount of tang. i omitted calculation the teaspoon of table salt since the bacon & grease are loaded with it. i also used dried parsley flakes instead of the fresh variety (what i had on hand). try making this a mean solar day ahead of fourth dimension and so the flavors come together then warm it in the microwave. thanks schoolbee!
06/30/2010
Would like to requite this four and a half stars but no half star available. The only thing that kept this from being perfect in my opinion is that it is too sweetness. I concluded up making another half batch of the dressing without saccharide and blended that in. Delicious, we all enjoyed this and I will certainly make this again!
Source: https://www.allrecipes.com/recipe/83097/authentic-german-potato-salad/
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