Ex-Pat Potato Salad

Here’s how I make potato salad.

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Yes yes, I know – everybody and their aunt has a German Potato Salad recipe.  Well, being German, I find most of them peculiar, haha, particularly the ones that take your breath away because they contain so much vinegar.  Obviously every region in Germany has its own culinary tradition, and what Americans call “German cuisine” is yet again an altogether different animal.  Take American pumpernickel, for example – but I am rambling.

The secret to tasty potato salad is making the boiled potato itself tasty, rather than trying to counter the plain potato taste with a sauce overloaded with spices – or vinegar, for that matter.

Here’s how I make potato salad:



  • peeled potatoes
  • broth
  • 1 chopped onion
  • mayonnaise
  • a splash of balsamic vinegar
  • chopped pickles (not sweet)
  • boiled eggs, if desired
  • pepper to taste


Boil peeled potatoes in broth and onion.  If you plan ahead a little, you can bring the potatoes to a boil and then turn them off and let them sit.  They will soften in the hot broth if you give them enough time, and they won’t crumble to bits before you can cut them.

Cut potato pieces into bite-sized cubes.  In a big bowl, mix with a tablespoon or so of the broth, mayonnaise, vinegar, chopped pickles and a chopped boiled egg or two, if desired.  Add pepper to taste.  Transfer to the fridge until you wish to serve it.

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