German potato salad is extraordinarily nostalgic for me. Growing up, my Oma and Opa would always have german potato salad at Christmas Eve dinner, along with German weiners, bratwurst, and herring salad. When I moved away to DC, I, of course, needed to take the recipe with me. This salad is sweet, vinegary, and finger-licking good. NomNomNom
2-3 lbs of potatoes
1/4 cup red wine vinegar
1/4 cup sugar
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
1 tsp celery seed
1 tsp mustard seed
1/2 tsp prepared mustard
2-3 sliced gherkin or dill pickles
Boil a pot of water, then add your potatoes whole with skin on. I used russet potatoes this particular time, but my Oma says red potatoes are often the best. They hold together well and don’t get mushy. Costco didn’t have red potatoes, so I just got russet. Boil the potatoes until you can easily stick a fork through to the center.
When your potatoes are done, peel them. Be careful, because they are very hot! You can let them cool for 10 minutes or so; but this salad is served warm, so don’t wait too long. After peeling, slice them into 1/4 inch pieces. I usually will cut the potato in half, then slice because it is easier.
I appear to have totally forgotten to take a picture of the final product. Sincerely apologize for that! Honestly, it just looks like potatoes covered in oil, vinegar, pickles, and seeds. I’m hungry just thinking about it…
UPDATE: I got a featured image! Writing this post made me want potato salad, haha.