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German Potato Salad

German Potato Salad

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

Swanson® Beef Broth is the base for the sweet 'n' sour, celery seed-flavored, cooked salad dressing that's tossed with tender potatoes for a classic favorite.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Place potatoes in saucepan. Cover with water. Heat to a boil. Cook over low heat 20 minutes or until potatoes are tender. Drain. Cool and cut into cubes.
  2. Mix broth, vinegar, flour, sugar, celery seed, salt and black pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring constantly. Cook over low heat 5 minutes or until onion is tender.
  3. Toss potatoes, parsley and broth mixture until evenly coated. Serve warm.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

monkey
9

monkey

1/20/2010

I was looking for a german salad recipe like the one at one of our favorite restaurants. My husband and I did like this one but couldn't finish our portion because of the cider vinegar taste. I think I will try it again with just white distilled vinegar instead. I probably will not put celery seed in it either just because I'm not a big fan of that. This is a great recipe though and was easy to make.

tjadk23
7

tjadk23

12/24/2008

very yummy and tangy. Easy to make too

Howard
0

Howard

7/27/2013

Wow, I was suprised at how easy this was and how very tasty it came out. I thought about adding some bacon, but the simplicity is the secret. Thank you!!!!

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