Rating: 4.49 stars
266 Ratings
  • 5 star values: 176
  • 4 star values: 59
  • 3 star values: 22
  • 2 star values: 3
  • 1 star values: 6

This potato salad is wonderful served with Bratwurst and Kraut!

Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.

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  • In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Nutrition Facts

355 calories; protein 4.3g; carbohydrates 39.5g; fat 20.5g; cholesterol 6mg; sodium 768.4mg. Full Nutrition
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Reviews (262)

Most helpful positive review

Rating: 5 stars
02/10/2004
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. Read More
(305)

Most helpful critical review

Rating: 3 stars
02/22/2004
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. Read More
(19)
266 Ratings
  • 5 star values: 176
  • 4 star values: 59
  • 3 star values: 22
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
02/09/2004
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. Read More
(305)
Rating: 5 stars
09/21/2003
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! Read More
(181)
Rating: 4 stars
10/10/2002
I prepared this for about 40 guests at my annual Octoberfest party and it was a big success. Read More
(74)
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Rating: 5 stars
08/01/2003
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. Read More
(53)
Rating: 5 stars
12/29/2003
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. Read More
(53)
Rating: 4 stars
11/01/2005
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. Read More
(50)
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Rating: 4 stars
05/26/2003
I'm German and this is authentic. Thanks for this. Read More
(37)
Rating: 5 stars
06/20/2007
This one is a keeper. Once you've tried it you'll make it over & over again! I scaled this recipe down for 2 & it turned out great. I also added a handful of Bacos which gave it a little more zip Read More
(27)
Rating: 5 stars
10/13/2005
Thank you so very much for this wonderful recipe. It is easy and very pleasing to my whole family. In fact my son that doesn't even cook asked how to do this and he is able to make this one come out every time. It is perfect and one of my favorite's. A You can leave the potato skins on as well it gives it a nice looks as well.... Read More
(26)
Rating: 3 stars
02/22/2004
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. Read More
(19)