I lived in Basel, Switzerland, for 16 years and spent a lot of time right over the border in Germany. They have great salads, meats, dairy's (oh dear!) and breads! My ex German mother in law made a great potato salad, but I have to say that for my own taste buds, this blew hers right out of the water. Be sure to curb the sugar to taste, however. Go slow as you go, tasting it.
One major potato rule, especially for those who found it too dry, is that baking potatoes are starchy. Use Yukon, Charlotte, or New Red potatoes, as they are waxy...meaning they don't fall apart or lose their texture, but they also allow the dressing to rest on top rather than being absorbed and disappearing, causing the potatoes to get dry.
Too bland? Peel and slice the potatoes to quarter inch thickness and boil them in broth: they'll absorb the flavor very well :)
For those reviewers who found it without texture, try adding yellow mustard seed...just a pinch, and thinly sliced celery over a mandolin or celery tops, finely chopped and freshly sliced green onions :) That's my rant! I loved this, but do curb the sugar! And, yes, you can whisk in an egg into the dressing, giving it a creaminess as long as you let it set in the pan a minute or two to cook. There are so many ways to make German potato salad, so please appreciate the variations and have fun with them! If you can't say anything nice, why say anything at all? Cooking is fun! And thank you for the recipe!
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I lived in Basel, Switzerland, for 16 years and spent a lot of time right over the border in...