German Potato Salad

Here is my version of my grandmother's lost German potato salad recipe. This recipe makes a big batch, so it's perfect for taking to picnics or potlucks. Try and make this the day before, since the longer it stays in the refrigerator, the more pronounced the flavors become. The vinegar that is added to the dressing, gives the salad a nice tangy flavor.

What you need:

• 1-Ten pound bag of potatoes
• 9 Eggs
• 1 Jar of a good quality mayonnaise (we use Best Foods, also called Hellmann's east of the Rockies)
• 2/3 to 1 Cup of Apple Cider Vinegar (adjusted to your taste)
• Kosher salt (added to taste)
• Pepper (added to taste)
• 4-Scallions aka Green onions (optional, but very tasty)
• Crispy bacon (optional)

Putting it Together:

If you don't need the full tutorial, please skip to the end for the short version ;-)

• First, take the potatoes clean and skin them
• Next, cut each potato length-wise and then place the half potato flat-side down and cut length-wise again. Then cut into bite-sized pieces (this will allow them to cook faster)
• Place the potatoes in a large pot and cover with water. (To add flavor to the water and thus the potatoes, I usually add a few chicken bouillon cubes or a Ramen noodle flavor pack)

• Boil them until fork tender (about 20-25 minutes)
• Next, turn-off the heat, place the potatoes in a Colander, and drain.
• Place the potatoes back into the pot and place on the heat for a few minutes
• *you will notice a hissing sound coming from the pot. This is excess water coming off of the potatoes. This water acts as a lubricant and, if not removed, any dressing you put on the potatoes would slide right off the potatoes.
• Once most of the hissing has stopped, let the potatoes cool until you can handle them safely.
• Place 1/3 of them in a large bowl and season with salt and pepper. Repeat with remaining potatoes 1/3 at a time. This will allow all the potatoes to be seasoned. Place in the refrigerator for several hours (4-5 hours), until cool. To speed this process, you can periodically stir the potatoes

While the potatoes are cooling, it is time to hard-boil the eggs. Now, I know that most of you already know how to do this, but for those that may have forgotten, let's do a quick review:

• First place the eggs in a pot. Add COLD water and some salt
• Place on stove, turn on heat to high, then cover
• When the water comes to a boil, set the timer for 10 minutes. To help reduce the chance of a boil-over, adjust the heat slightly downward. (during this time you may have to watch for boil-over. If this occurs, adjust the cover and heat accordingly)
• After 10 minutes, remove from the heat and immediately pour-out the hot water and add COLD water to the eggs
• Repeat this process several times. This will stop the cooking process
• Lastly, fill with cold water or ice and let set until needed

Short Version and continuation of recipe...

• Once the potatoes are cool, it's time to mix the mayonnaise and the vinegar together
• Place the mayonnaise in a large bowl
• Add 2/3 cup of vinegar and mix well
• Taste and, depending on how tangy you like it, add additional vinegar until you reach the taste you want
• If you desire to add the green onions and/or bacon bits, now is the time to do so
• Just place in the mayo and vinegar solution and mix well
• Pour mixture over the potatoes. Mix well, but gently
• Once mixed, slice the eggs and add to the potato mixture, add salt and pepper to the eggs

Photo of eggs after being added to the salad and prior to mixing...

• Mix the eggs into the potatoes...gently
• Cover and place in the refrigerator for several hours or, better yet, overnight

By letting the salad set in the refrigerator, you are letting the flavors blend together. The longer you let it set, the more intense the flavors will become.