Grandma Byrd's German Potato Salad

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“This is pretty tart because of the cider vinegar, but my family loves it! My hubby's Grandmother had these tips: Fix this in the morning to be served for supper. Don’t add the cucumbers and tomatoes too early because they draw liquid. Don’t use white potatoes because they'll crumble. I often double this recipe to make sure we have left-overs. It's even better the next day. Another note: Actual cooking time is estimated and includes two hours "soaking" time for flavors to blend. The longer it sits, the better it tastes.”
3hrs 5mins

Ingredients Nutrition


  1. Cook potatoes in skins with 1 Tbs. salt & 1 Tbs. caraway seed until soft enough to stick a fork into, but still firm enough to be sliced and mixed up without becoming mushy. (Make sure the center is done.).
  2. Drain and run cold water over potatoes until they're cool enough to hold. Potatoes must still be somewhat warm for flavors to blend.
  3. Peel & slice potatoes into a large bowl.
  4. Mix in onion, vinegar, and oil. Add salt and pepper to taste.
  5. Let stand at room temperature mixing & tasting occasionally. Adjust seasoning to personal tastes. Potatoes soak up a lot of salt so you may need to add more salt & vinegar.
  6. About one hour before serving, add cucumbers & tomatoes. Chill.

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