Oma Ingrid's German Potato Salad

The cooking was simple in my family growing up. Uncomplicated meals that were balanced, but nothing fancy were the norm. The garden provided whatever vegetables were in season. Potatoes were a staple, but we also had pasta and rice on occasion. Meat was mostly pork, beef or chicken. My mom did not rely on pre-packaged mixes, so everything she cooked for us was made from scratch. 

I love her meals and still consider it a special treat the occasional time I get to fly home and she cooks for me. There are certain things only she can make properly, no matter how hard I try. It must be the extra touch mom's add to their cooking that makes it so special.

I didn't grow up with mayonnaise based potato salad, the one I grew up eating all my life had a vinegar dressing. My mom made, and still makes this salad to this day, and there are hardly ever any leftovers when it is served at the dinner table.

This salad is very simple, but full of flavor. It starts by cooking whole Yukon gold potatoes (or any other waxy potato variant) in their skin by steaming them. Once cooked, they are peeled while still fairly hot, cut up, and immediately dressed with oil, vinegar and vegetable broth. The hot potato acts like a sponge and soaks up the flavor of the dressing. Mustard, onions and spices round out the seasonings, and finally a good sprinkling of fresh parsley and chives are added for the finishing touch.

This salad is my go to salad, especially when the meat I'm serving alongside is heavy (like ribs or Bratwurst) or when I have mayo based side dishes like coleslaw. My kids have come to love Oma Ingrid's salad as much as I do, and my husband prefers this variation over other versions as well. I hope you'll give this one a try, and you and your family love it as much as we do. Why not add a little piece of Franconia to your dinner table?

Oma Ingrid's German Potato Salad

(Print this Recipe)

Ingredients:
2 pounds Yukon gold potatoes
2 tablespoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon white vinegar
1/4 - 1/3 cup hot vegetable broth (water with a vegetable bullion cube dissolved)
1/2 medium onion, chopped
1 tablespoon brown deli mustard
Salt and Pepper to taste
2 tablespoons parsley, minced
2 tablespoons chives, finely chopped

Directions:
Wash potatoes, place in a double boiler/steamer basket over hot water and cook until tender. Remove and let cool for about 5 minutes, then peel and cut into quarters which are then cut into 1/8 inch slices and place in a large bowl.

Immediately after slicing the potatoes, add the oil, vinegars, and 1/4 cup of the broth. Carefully toss to coat. Add onions, mustard, herbs, and season with salt and pepper. If your potato salad seems dry, add the rest of the broth. Serve or refrigerate until ready for use.

Adapted from: my mom