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First I wasn't sure why there was so much oil (equal to the vinegar?) but that is one thing that I cut back. If I were to make again I'd try it with no oil and replace it with more vinegar and water. I tasted this after cooking was complete and thought it was totally bland. I added a little more vinegar a little sugar and mixed in a paste made of equal parts dry mustard and water which did elevate the flavor but I still can't say that I would make this again. I've eaten many types of German potato salad actually have several recipes in rotation and this one just didn't work well for us. The rating is based on the additions I made not the recipe as written. dramath sorry I can't give this a better review.
I liked it, but only after I doctored it a bit. More vinegar than oil. Added a good bit of Dijon mustard. Added bacon to the cooker and reserved some as a garnish. Five hours on low was barely enough... potatoes were a bit "al dente". And before serving, I mixed it in some yogurt to cut the acidity and add richness. Turned out pretty good. Guests really liked it!
My better half is from Germany. This is about as close as one can get to REAL German potato salad.....potatoes are always sliced in Germany when you have their potato salad.
This recipe is a real hit with those who have eaten it. Guten appetit.
We loved this but I did a lot of tweaking. Per one suggestion, I used only 1/4 cup of oil. Per another I mixed the bacon and also the parsley into the mixture. German potato salad is supposed to be sweet and sour so I looked at other recipes and added 3 tablespoon of sugar. Finally, I made a roux out of the bacon grease per another recipe with 1/3 cup of flour and some water and added it in. It was great.
Rating: 5 stars
This is a love-it-or-hate it kind of dish. My girlfriend didn't care for this even though I omitted the celery for her benefit. I've never been a fan of vinegar but this recipe has me reevaluating that. I just made it again after only making it last week. Something about the simplicity and balance of all the flavors. Perhaps it could do with a little less oil but I think it's an important part of the mix- it gives it a bit of a sauce to allow the onions peppers bacon and parsley to scoop and spread over the potato. The next time I make this (and there will be many next times) I'll put the celery back in the mix- I'm sure that will lend a little twist to it.