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Nutrition Facts
Serving Size 1 (311g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock German mustard
Calories 278
Calories from Fat 160		(57%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 734mg		30%
Potassium 710mg		20%
Total Carbohydrate 28.1g		9%
	Dietary Fiber 4.2g	16%
	Sugars 5.6g
Protein 3.5g		6%
detailed view... how is this calculated?

Authentic German Potato Salad

Recipe #32608 | 1½ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: - Carla -
Jun 30, 2002

-=Please note that this recipe has recently been "adopted" by me and edited March 2005=- Potato salads are standard fare at a summer barbecue. But, when it's 90 degrees outside, a light German potato salad is a tastier, healthier and safer alternative to a heavy, mayonnaise based salad (which can harbor harmful bacteria after lying in the hot weather for too long). Try this recipe for German potato salad at your next barbecue.

SERVES 4 (change servings and units)

Ingredients

1 lb potato, scrubbed
1 1/4 cups hot vegetable stock
5 tablespoons canola oil
2 tablespoons vinegar
1 teaspoon coarse German mustard
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/3 cucumber
1 large pickle
5 ounces cooked bacon, chopped (optional)
2 spring onions, chopped
2 small onions, finely chopped
2 tablespoons fresh chives
8 cherry tomatoes, halved
fresh ground black pepper, to taste

Directions

1
Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock.
2
Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
3
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
4
Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
5
Gently mix in the tomatoes and set aside in the fridge for an hour or two.
6
It is best only lightly chilled so remove at least half an hour before serving.
7
Check the seasoning and serve.

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Featured Reviews for This Recipe

From: Chef #326468

On Jul 14, 2008

Made 15lbs of potatoes followed the recipe exactly and it was the biggest hit actually making more tonight as there was no leftovers Just the right flavour

0 people found this review helpful

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From: breezermom

On Aug 13, 2006

This was as close to an authentic german potato salad recipe as I have found. Thanks!

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From: mammafishy

On Nov 28, 2004

I love trying new recipes, especially authentic ones. I was excited to try this one because of the beer, but I just did not like this recipe. I kept going over it thinking maybe I did something wrong, but I did it exactly as the recipe called for.

1 person found this review helpful

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From: SusanM.

On Feb 21, 2004

I don't know if it's fair for me to rate this since I only started at step #4 and added it to my own steamed veggie mix which did include steamed and diced red potato- But here it goes. When I followed the directions, I was really happy with it by the time I reached step #6, because it smelled so good. However, when I went to taste it, it seemed like the taste was so much more subtle that the fragrance let off by cooking. I did pour it over my veggies and they did need more salt, and I think the recipe gets a somewhat passing grade, but my husband wasn’t super crazy about it- but he's alays nice about what I cook. The taste kinda gave me the childhood memory of my moms beer batter mix. It just needed something else or I wasn’t doing it right, but I don’t think I can afford to make it again and figure it out.

2 people found this review helpful

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