My husband grew up in a Volga-Deutsch family and his grandmother's German potato salad was a treat. He likes this recipe better and gave it five stars. The only change was I used dill pickle relish instead of chopping the pickles, and we omitted the eggs, as his family did not use them. I like it because it is not so overwhelmingly sweet and sour as other versions are, you get full flavor without getting overwhelmed in vinegar or sugar. We're having it with grilled hot dogs tonight.
I did scale it down to four servings, as there are only the two of us, and I have to say the portions are very large by our standards. Our four servings would easily serve six, maybe even eight if a lot of other dishes are served.
There is celery seed mentioned in the instructions, but it does not appear in the ingredient list. I notified the contributor of this, so there may be a correction coming up, or not. In any case, add celery seed to taste, or omit it if you don't have it and just use more fresh celery.
I've been thinking a lot about German Potato Salad lately, and when I saw this recipe, knew I had to make it. It's different from what I've grown up eating, in that my family doesn't use eggs or pickles in their salad. It was just okay. It was sweeter than what I think of German Potato Salad being and the bite from the vinegar wasn't as prominent as what I'm used to. On its own merits it is a decent side dish, but it just wasn't what I was really looking for. Made for Spring 2009 PAC.