I've been asked for a few recipes of the German sort, the most frequently asked for one being... Potato Salad (Kartofel Salat) Here are two varitations of the wonderful side dish. Mom usually served it on Christmas Eve with Knack Wurst (Hot dogs that go Knack when you bite into them.) That way we could prepare it in advance and we could go to church and then come home and eat dinner without alot of work, and then as the German tradition, open our gifts on Christmas Eve. I serve it in the summer time now with Hamburgers, and open gifts on Christmas Morn, I must be Americanized :)
Our Families German Potato Salad Recipe
3 pounds potatoes, peeled and sliced
6 hard boiled eggs, peeled and chopped
1/2 cup chopped onion
½ cup chopped bread and butter chips
2 teaspoons salt
1/2 cup mayonnaise
1/2 cup cider vinegar
1/4 cup sugar
ground black pepper
Bring a large pot of salted water to a boil. Add peeled and cut potatoes; boil until tender but still firm.
Drain, and place in a large mixing bowl.
In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, salt and pepper. Gently stir in the potatoes, eggs and onion, and pickles. Serve warm. Goes great with Knackwurst or even Hamburgers.
I taught German a few years to Homeschool Highschoolers, and one of them brought in this delicious variation of their families recipe.
German Potato Salad (served hot)
• 20 medium-size red skin potatoes
• 3/4 pound bacon (21 slices)
• 3/4 cup wine vinegar
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 2 cups thinly sliced scallions or green onions
In a heavy pot, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender, about 40 minutes. Drain the potatoes. When cool enough to handle, peel and cut into H-inch cubes. Return the potatoes to the pot.
Fry the bacon until crisp. Remove from the pan, reserving the bacon grease. Drain the bacon, then crumble. To the bacon grease in the pan, add the vinegar, salt, and pepper. Heat over medium heat until bubbling. Remove from the heat.
Pour the dressing over the potatoes. Reserve some scallions or green onions and bacon for a garnish and add the remainder to the potatoes. Toss lightly to mix. Cover and let stand for 45 minutes to absorb the seasoning.
Just before serving, set the pot over moderate heat and heat for about 10 minutes. Turn out into a serving bowl. Top with the reserved bacon and scallions and serve.