Traci's German Summer Potato Salad
From ChefTraci 12 years ago
- 1 hour to make
- Serves 6-8
This is my family's favorite Potato Salad - I've been making it with my Mother since I was a child - there is no mayonaisse in it, so it is perfect for a summer-time picnic - This salad is best eaten the day it is made and before it is refrigerated - once refrigerated, the olive oil will congeal slightly, altering the flavor, so we will always let it sit out at least 1 hour at room temperature before digging into any leftovers that were refrigerated. Read more My Mother has even been known to put it in the microwave for a few minutes after taking out of the refrigerator, just to try to get that just made taste back...we always eat this at room temperature. The dressing freezes beautifully, so you may wish to make a double-batch so that you will have it available to use at a future time. See less
Ingredients
- • 6 each medium new, red potatoes, about 2 lbs., scrubbed shopping list
- • 2 cups finely chopped yellow onions shopping list
- • 1 1/3 cups chicken stock, fresh or canned shopping list
- • 2/3 cups olive oil shopping list
- • 2 tsp. celery seed shopping list
- • 2 Tbsp. white wine vinegar shopping list
- • 4 tsp. prepared dusseldorf-style mustard or other, hot prepared mustard shopping list
- • 4 tsp salt shopping list
- • 2 tsp freshly ground black pepper shopping list
- • 2 Tbsp. fresh lemon juice (may add more to taste) shopping list
- • 1 bunch green onions, sliced thin shopping list
- • 1 bunch parsley, finely chopped – save some to use as garnish at the end for service shopping list
- • 1-2 hard boiled eggs, sliced (optional for garnish) shopping list
How to make it
- 1. In a heavy 2-3 quart saucepan, combine the chopped onions, stock, oil, vinegar, prepared mustard, celery seeds, salt and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove the pan from the heat and stir in the lemon juice.
- 2. While the dressing is cooking, drop the unpeeled potatoes into enough lightly salted boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a small, sharp knife. Be careful not to let them overcook or they will fall apart when sliced.
- 3. Drain the potatoes in a colander, then cut them into ¼ inch chunks (medium dice).
- 4. Layer the potatoes with the sliced green onions and the parsley and ladle the dressing over your layers as you go. Do not overdress the potatoes. You do not want them “swimming” in the dressing. (As the potatoes cool, they will soak up the dressing). Toss gently, so you do not break up the potatoes too much. (You may not use all the dressing - Any leftover dressing may be frozen for future use).
- 5. Let the potato salad cool to room temperature, then taste for seasoning and serve at room temperature. Try to make this salad on the day that you are serving it and leave it out at room temperature. Once it has been refrigerated, it never tastes the same as when it is freshly made (the olive oil always gets too think once refrigerated).
- 6. If you wish, top the salad with sliced, hard-boiled eggs to garnish and maybe some of the chopped parsley.
- 7. Serve at room temperature.
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