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.

Caesar Potato Salad with Sugar Snap Peas

Here is a recipe I found in the current copy of Bon Appétite Magazine. I just wanted to let you all know, that I tried this recipe tonight (may 20) and it is fantastic! The contrasting flavors just bring this salad to life. It also looks a lot less complicated than my Tangy Potato Salad, that I shared with you yesterday.
* Note: Although in this recipe, it tells you to steam the potatoes, I still plan to boil them (I do not have a steamer or strainer large enough). At the end of this page, I have included a link back to the original recipe, so please stop by and view this and other mouth-watering recipes.


What You Need
* 1 _1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
* 8 oz trimmed sugar snap peas
* 1 bunch radishes, trimmed, sliced
* 1/2 small red onion, thinly sliced
* 1/4 cup olive oil
* 3 tablespoons fresh lemon juice
* 1 tablespoon Dijon mustard
* 1 garlic clove, pressed (if you do not have a Garlic Press, see below for alternate method)
* 1/2 cup freshly grated Parmesan cheese

Putting it Together

1. Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes.


2. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer.


3. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.


4. Whisk next 4 ingredients in small bowl to blend.


5. Whisk in Parmesan.


6. Season dressing with salt and generous amount of pepper.


7. Add dressing to potato mixture; toss to coat.


8. Season with more salt and pepper, if desired.


9. Serve warm or at room temperature.

Recipe courtesy of...Bon Apétite Magazine



*If you do not have a garlic press, no problem. Here are the directions for mincing garlic...


How to Mince Garlic

1. Take garlic clove and place on cutting board


2. Place the flat part of the blade on the garlic bulb and, using the palm of your hand, press down until you just hear it crush


3. Remove the skin and replace the garlic on the cutting board


4. Again, crush the garlic and while maintaining the downward pressure, move the back of the knife toward you, until it is free of the garlic


5. With the cutting-edge of the knife on the garlic, place the palm of one hand towards the top of the knife and your other hand on the handle. (the hand near the top of the knife will act as a pivot point for your chopping)


6. Using a rocking motion, chop the garlic, moving the knife back and forth as you go


7. Once you have gone through the garlic a few times, repeat the crushing technique as described in step 4


8. Repeat steps 6 and 7 until you have the garlic finely minced

Making a Tangy Potato Salad

Thank you for stopping by...
This post has re-written WITH PICTURES as German Potato Salad . Please click through and let me know how your salad turns out. I'm sure you and everyone who tries it will love it :-)