The Other Kind of German Potato Salad
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!
- Ready In:
- 2hrs 10mins
- 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
- 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.".
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This is a very good recipe and that's coming from someone who is from Bavaria, but just like with other dishes you can ask five different people living on the same street and they will have five different version. My mom did not use mayonnaise but added yellow mustard to give it a zing, added a bit of chicken stock to mellow it out a bit, onions, hard-boiled eggs and pickles and served it warm. No matter what version, they are all yummy. Thanks for posting.Reply