Some people might refer to this as German Potato Salad. I like to call it: the condiment shelf salad, minus the mayo (although I never buy mayo so it’s never on my condiment shelf….) so, everything, but mayo condiment shelf potato salad? Bit long? For brevity’s sake lets just be old-fashioned and call it a variation of: German Potato Salad.
Growing up potato salad was more about mayonnaise, well actually in truth it wasn’t even mayonnaise it was Miracle Whip. If you’ve never tasted Miracle Whip it is kind of like mayonnaise only more processed with soybean oil, corn starch, sugar, high fructose corn syrup and other processed stuff. Yum. Funny they make a point of saying on there Wikipedia page that there corn starch and HFCS are not GMO, but don’t saying anything about the soybean oil.
(Warning rant coming!) Really it is so easy to make mayo, in like a minute at home in the food processor with real ingredients it’s a wonder to me that people waste their money on buying some processed big AG food product (OK I feel better now).After years of devouring aforementioned Miracle Whip salad somewhere in the 80’s there was a trend in Toronto restaurants of warm potato salad served with grain mustard and often with bacon or fried prosciutto. It was revelatory. Filled with strong flavors, crunchy, savory, acidic, yet held together with the starchy base of potatoes and the oil from either the bacon fat or olive oil (or most likely a little of both). My version has no meat in it, but I add a goodly portion of anchovy to give it a nice umami punch and serve it room temperature. You could serve it warm if you mix all the ingredients in while the potatoes are still hot. Up to you.
This recipe is a suggestion. So much of it is about how you want it to taste and what you have in your fridge. I like my potato salad to be bold and flavorful. Neil, on the other hand, doesn’t like potato salad in any version so I try not to impose it on him 😉
German Potato Salad
Drop into a large pot of boiling salted water 2 pounds of Yukon gold potatoes cut into bit size chunks, skin on (new potatoes work great too).
Cook until just done, don’t over cook!
Chopped roughly: 4-6 gherkins, about 8 green olives with pimento, 4 Anchovy filets in oil, 2-4 sun-dried tomatoes (optional), 5 stalks of organic celery with leaves and 1 1/2 tablespoons of capers (or more, I love capers).
Finely chop 1/4 cup red onions (or 4-6 scallions) and 1/2 cup of fresh dill and 1/4 cup fresh parsley.
In a small bowl add: 2 tablespoons of grain mustard, 2 tablespoons of cider vinegar, 1/4 cup olive oil, whisk to incorporate.
When the potatoes are cooked quickly drain in a sieve and return to the pot.
With a wooden spoon add the grain mustard vinaigrette and stir to incorporate. Add all the rest of the ingredients and season well with salt and freshly grated black pepper. If you feel the need to add protein add a few hard boiled eggs that have been cut into quarters (optional).
Taste and season, taste and season and then taste and season some more 😉
I love this salad and it taste better after a day of sitting in the fridge. Makes a perfect summer meal with Greek Salad and Gazpacho.
Oh and feel free to add a few handful of crunchy bacon to this. Life is short. Enjoy.