Perfect for Picnics & Parties
This potato salad is one of my favorite recipes—I created every bite of it myself. So, if you don't like it, you have only me to blame. I have used this recipe for decades, and it’s perfect for picnics, large parties or any small gathering. There is no mayonnaise, so it won't go bad if left out on the table for awhile. When I have a large summer party, I usually make this salad (or my Chinese noodle salad), both go well with salmon, chicken or any other protein. It makes a stunning presentation.
This salad has several components. I use small white potatoes that I steam, and then add some steamed green beens and radishes. Pickled onions or pickled carrots are delicious as well. You can let your imagination and taste buds run wild. Shortly before serving, I arrange everything on a large bed of mixed lettuce. Many moons ago, when I was snooping around kitchens in Germany, a farm woman told me to slowly heat up the vinaigrette—and that's what I've been doing ever since.
If you make this, I hope you enjoy it as much as my friends and family have.
German-American Potato Salad Recipe
All these ingredients are approximate. I made my last batch using fingerling potatoes. Other small potatoes are also good (especially when you feed a large crowd) because fingerlings can be expensive. When I use larger potatoes, I use Yellow Finns or German Butterballs which I did a couple of weeks ago. More dressing is needed when using larger potatoes.
Here are some important things to remember :
Use firm white potatoes (russet potatoes are not good for this).
When you use larger potatoes, you need more dressing because these kind of potatoes absorb more dressing.
Steaming the potatoes and beans makes for a better salad.
The amount of vinaigrette depends on the texture of the potatoes. Sometimes, I double the vinaigrette so that I have some extra if needed. You will have quite a bit of leftover vinaigrette if do this. Extra vinaigrette will keep in the fridge and is good for different salads.
I keep everything in separate bowls and assemble the salad before serving.
I use different grainy mustards
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.