My Mother’s Kartoffelsalat (Potato Salad) recipe is a German style potato salad; not one with mayonnaise. This is the type I grew up with and I think the other type is just wrong.
One day many years ago I asked my mother from the recipe and she gave it to me. Trouble was - she didn’t have any measurements. It was all done by how much seemed good. I present the recipe to you in the same way.
- Potatoes. Boiled until they are cooked through - but not mushy. Cut up potatoes if some are much bigger than others (so they cook evenly). Then sliced into approx 1/4” slices. Peeling is optional.
- Salt & Pepper
- Onion - chopped
- Garlic - minced
- (optional) Bacon - cut into little pieces and cooked crisp.
- (optional) Cucumber - sliced very thin.
I usually make it with 5lbs of potatoes (because I am bringing it to Thanksgiving dinner for example). For that much potato 1-2 onions will be good and something like a tablespoon of garlic (hard to have too much for me).
After slicing the potatoes while still hot and adding garlic and onion put in oil and vinegar - make sure the potatoes are well coated. I like it to be a bit sour so I make sure there is a bit more vinegar than oil.
Salt and pepper to taste.
Can be served warm after cooking or cold, or reheated in a microwave, or fried up in a pan (Papa did that one time when Mama was in the hospital and I was still pretty young).