Recipe by Debber
A few years ago in an on-line fabric swap, one of the gals from Germany shared with me that THIS is the kind of potato salad served in the Bavarian part of Germany today. Quite different from what we Americans call "German" potato salad. As my dad would say: puts hair on your chest!
Top Review by Mimi Bobeck
OMG! OMG!!!!! I have been searching the internet HIGH and LOW searching for THIS Potato salad recipe!!! Although, I've never had this in the Bavarian area of Germany - I have had it in the Rhein (Frankfurt aM) area - and when I cried and begged for the recipe - I got a "a little of egg, a little onion, a little pickle", yeah, yeah, I get it. No one wants to tell me their secret recipe so they only state the obvious ingredients then make me go home and experiement to try to duplicated it. THANK YOU THANK YOU THANK YOU for posting this Debber! This is darn close to the recipe I was attempting to get from friends in Germany. (The only reason this tastes different is the Mayonnaise we get here in the USA tastes different from the one in Europe. But sometimes you can find European mayonnaise and shops that sell European foods. It comes in a tube - like toothpaste and is called "Thomy". It is a bright yellow and white tube and is in the refrigerated section when you can buy European butter and milk products) Ha ha! Won't they be surprised when I make the potato salad for our next get together. I love this version so much, I don't even make the old, tradtional potato salad recipes anymore. This is so much better. Sometimes, I use conchicorns or gherkins instead of pickles or a mixture of all the above. You Rock for posting this Debber! To everone else: PLEASE MAKE THIS - This is to die for!!!!!!
- 6 -8 medium potatoes
- 1⁄2 cup vinegar
- 1⁄2 cup sugar
- 1⁄4 cup salad oil
- 1 -2 onion, chopped
- 1 cup mayonnaise
- 2 large dill pickles, diced
- 2 hard-boiled eggs, chopped
Directions See How It's Made
- Cook the potatoes in boiling water; slice and keep warm.
- While the potatoes are cooking, prepare the marinade: combine vinegar, sugar, salt & pepper to taste, oil, and onion in a small bowl; stir until sugar dissolves (or you give up).
- Pour marinade over warm potatoes; stir to mix; allow to "work" for at least several hours (overnight is better) at room temperature.
- Just before serving, add mayonnaise, pickles and eggs.
- NOTE: My quilting friend pointed out that the pickles and eggs were strictly optional, and even the mayo wasn't "required.".