With Memorial Day only days away, I think we can finally declare that summer is here (even if we have already been enjoying many an 80 degree day). With summer comes cookouts and with cookouts comes the need for some amazing sides. Potato salad says (at least to me) the epitome of summer. That cold, tasty salad on a hot day with just the right amount of creaminess and flavor cannot be replaced by much else (although I would argue a good pasta salad, or two, comes close).
This potato salad was passed on to me by my Dad, who very much knows his way around the kitchen (and grill). Beyond my Dad being from Germany, I’m not sure I can tell you what makes this potato salad particularly German, but it has always been named as such in our family. I recommend making the salad a day in advance as the flavors really meld together overnight; however, if you are pressed for time, make it anyway. The salad is delicious even when the potatoes are still warm.
German Potato Salad
Adapted from my Dad’s original recipe
6-8 red skin potatoes washed and diced (leave the skins on)
3 eggs, hard boiled
1 medium onion, diced
3 dill pickles, finely chopped
4 strips of bacon, cooked, drained and diced
3/4 c mayo
2-3 celery stalks, diced
1-2 t apple cider vinegar
1-2 t dijon mustard
freshly ground salt and pepper to taste
Boil the potatoes until they are fork tender.
While your potatoes are cooking, peel and roughly dice your hard boiled eggs. Place diced eggs in a large bowl. Add remaining ingredients (onion through salt and pepper).
When potatoes are tender, drain off the water and add to your bowl of ingredients. Toss until everything is well coated with mayo. Add additional salt and pepper to taste.
Chill and serve.